Print

Easy Creamy White Chicken Enchiladas with Green Chiles

Close-up of freshly baked white chicken enchiladas covered in melted, slightly browned cheese in a baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy white chicken enchiladas featuring a rich, creamy white sauce and tender shredded chicken. This recipe is perfect for a quick Mexican dinner on busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 10 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 (4 ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Colby Jack cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Heat the sauce gently, stirring until smooth and warm. Do not boil.
  4. Remove the sauce from the heat. Stir in the drained green chiles and 3/4 cup of the Monterey Jack cheese until the cheese melts into the sauce.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the white sauce to coat lightly. Place about 1/2 cup of shredded chicken down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  7. Pour any remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1/4 cup Monterey Jack cheese and the Colby Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a richer flavor, use homemade shredded chicken instead of rotisserie chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth when mixing the sauce ingredients.
  • Serve these cheesy chicken enchiladas with avocado slices or a dollop of salsa verde.

Nutrition

Find it online: https://fooddexterity.com/white-chicken-enchiladas-easy-creamy-recipe/