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Easy Creamy White Chicken Enchiladas - Image 3

Easy Creamy White Chicken Enchiladas

These easy creamy white chicken enchiladas are a delightful weeknight meal. With a rich, creamy sauce and tender chicken, they're perfect for busy families.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup sour cream
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup shredded Monterey Jack cheese
  • 1 can green chilies 4 oz, diced
  • 8 flour tortillas soft taco size
  • 1/2 cup milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1/4 cup chopped fresh cilantro for garnish

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the shredded chicken, 1/2 cup of sour cream, 1/2 cup of shredded cheese, and the green chilies. Mix well to ensure even distribution of ingredients.
  2. Lay out the tortillas and divide the chicken mixture evenly among them. Roll up the tortillas and place them seam-side down in a greased 9x13 inch baking dish.
  3. In a separate bowl, whisk together the cream of chicken soup, remaining sour cream, milk, garlic powder, and onion powder until smooth. Pour this mixture over the rolled enchiladas, ensuring they are well covered.
  4. Sprinkle the remaining cheese over the top of the enchiladas. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
  5. Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.

Notes

Chef's Tips:
• For a lighter version, use low-fat sour cream and reduced-fat cheese
• Avoid overfilling the tortillas to prevent them from splitting during baking
• Serve with a side of fresh guacamole or salsa for added flavor
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking