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Delicious Creamy White Chicken Enchiladas Recipe

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These creamy white chicken enchiladas are a perfect blend of rich, savory flavors wrapped in soft tortillas, smothered in a creamy, cheesy sauce. With tender chicken, green chilies, and a luscious white sauce made from sour cream and cheese, these enchiladas are both comforting and full of flavor. They’re easy to make and ideal for busy weeknights or family gatherings. Topped with extra cheese and baked to perfection, this dish will quickly become a family favorite!

Ingredients

Scale

For the Enchiladas:

  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 10 small flour tortillas
  • 1 can (4 oz) diced green chilies
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

For the Creamy Sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste

 

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  • For the creamy sauce: In a medium saucepan, heat butter and olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
  • Stir in the cream of chicken soup, sour cream, chicken broth, cumin, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  • Add the diced green chilies to the sauce and stir to combine.
  • Assemble the enchiladas: Spread about 1/4 cup of the creamy sauce on the bottom of the prepared baking dish. Take each flour tortilla and fill it with 1/4 cup of shredded chicken and a little cheese. Roll up the tortillas and place them seam-side down in the baking dish.
  • Once all tortillas are filled and placed in the dish, pour the remaining creamy sauce over the top of the enchiladas. Sprinkle with the remaining cheddar and Monterey Jack cheese.
  • Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is bubbly around the edges.
  • Remove from the oven and let it cool for 5 minutes before serving.

Notes

  • If you prefer a spicier kick, add a diced jalapeño or use a spicy salsa verde in place of the cream of chicken soup.
  • You can prepare these enchiladas ahead of time. Assemble them up to 24 hours before baking, just cover and refrigerate. Bake when ready.
  • To make this dish gluten-free, use gluten-free tortillas.

Keywords: creamy white chicken enchiladas, easy enchiladas, chicken enchiladas, creamy chicken recipe, Mexican casserole, dinner recipe, enchiladas with sour cream

Find it online: https://inqelab.com/delicious-creamy-white-chicken-enchiladas-recipe/