These creamy white chicken enchiladas are like a warm hug on a plate! Packed with tender chicken and covered in a rich white sauce, they are truly comforting and delicious.
They’re so easy to make that even my kids help out! I love serving them with a side of fresh salsa. Everyone will be reaching for seconds—trust me on that one! 😄
Key Ingredients & Substitutions
Cooked shredded chicken: You can use rotisserie chicken for a quick option. If you’re vegetarian, try swapping in shredded jackfruit or a mix of sautéed mushrooms and spinach for a hearty alternative.
Cream of chicken soup: For a healthier choice, consider making a homemade version with chicken broth, milk, and flour. If you’re avoiding dairy, coconut cream or a creamy bean dip works well instead.
Diced green chiles: If you like it spicy, use jalapeños or chipotle peppers. For a milder taste, drown them in some diced bell peppers. Canned or fresh both work great!
Monterey Jack cheese: This cheese melts beautifully but feel free to use cheddar for a sharper taste or pepper jack for some heat. Non-dairy cheese alternatives can also be found if you are lactose intolerant.
Flour tortillas: Corn tortillas make a gluten-free choice. If you can’t find tortillas, you could use lettuce wraps for a lighter, low-carb version.
How Do I Assemble the Enchiladas Without Making a Mess?
Assembling enchiladas can sometimes lead to a messy kitchen! Here are some simple tips to keep things tidy:
- Lay out all ingredients to streamline the process. Having everything on hand helps.
- Use a generous spoonful of filling and keep it in the center. This reduces the chances of spillage.
- Roll the tortilla snugly but gently, ensuring that the filling doesn’t burst out. Think of it like rolling a burrito!
- Place the seam-side down in the baking dish. This keeps the enchiladas from unrolling while cooking.
And remember, it’s okay if they’re not perfect—deliciousness is what matters most!
How to Make Creamy White Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken
- 1 (10-ounce) can cream of chicken soup
- 1 (4-ounce) can diced green chiles
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For Assembling:
- 8-10 flour tortillas
- 1 cup chicken broth
- Fresh cilantro for garnishing (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 30-35 minutes to bake, bringing your total time to around 50 minutes. You’ll quickly mix the filling, assemble the enchiladas, and then let the oven do the work! It’s a comforting meal that’s fast and delicious.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake the enchiladas.
2. Mix the Filling:
In a large mixing bowl, add in the cooked shredded chicken, cream of chicken soup, diced green chiles, sour cream, half of the shredded Monterey Jack cheese, minced garlic, onion powder, cumin, salt, and pepper. Use a spatula or spoon to mix everything together until it’s well combined and creamy.
3. Assemble the Enchiladas:
Now, it’s time to fill those tortillas! Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat until all the tortillas are filled and nestled in the dish.
4. Add the Broth and Cheese:
Once your tortillas are all snug in the dish, pour the chicken broth evenly over the enchiladas. Then, spread any remaining chicken mixture on top of the enchiladas and sprinkle with the rest of the shredded cheese for that gooey finish.
5. Bake Your Enchiladas:
Cover the dish with aluminum foil to keep everything moist and bake in your preheated oven for 20 minutes. After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is nice, bubbly, and golden.
6. Serve and Enjoy:
Once your enchiladas are done, take them out of the oven and let them cool for a few minutes before serving. If you’d like, garnish with fresh cilantro for a pop of color and extra flavor. Enjoy your creamy white chicken enchiladas!
Can I Use Rotisserie Chicken Instead of Cooked Chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor. Just shred the meat off the bones and use it as you would cooked chicken in the recipe. It’s already seasoned, so you might want to adjust the amount of salt you add to the mixture.
What If I Don’t Have Cream of Chicken Soup?
No worries! If you don’t have cream of chicken soup, you can make a homemade version by mixing equal parts of heavy cream and chicken broth, then whisking in a bit of flour to thicken it, or try using a can of cream of mushroom soup for a different flavor!
How Can I Make This Recipe Ahead of Time?
You can prepare the enchiladas up to the baking step. Simply assemble them in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, pour the chicken broth over them and follow the usual baking instructions, adding a few extra minutes to the cooking time if baking straight from the fridge.
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can add a splash of chicken broth before reheating to keep them moist.
