Craving a mouthwatering Mexican dish that'll make your taste buds dance and your family beg for seconds? Look no further than these Easy and Creamy White Chicken Enchiladas! In just 40 minutes, you'll transform simple ingredients into a cheesy, dreamy comfort food that's guaranteed to become your new go-to dinner recipe. Imagine tender shredded chicken, wrapped in soft flour tortillas, smothered in a creamy sauce that'll have everyone at the table asking for the recipe.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- 6 flour tortillas
- 1/2 cup diced green chilies
- 1 tsp garlic powder
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced green chilies, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated and the chicken is evenly coated.
- Warm the flour tortillas in the microwave for 15-20 seconds to make them more pliable and easier to roll.
- Take each tortilla and place a generous portion of the chicken mixture in the center. Carefully roll the tortilla tightly, tucking in the sides to create a neat enchilada.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish, ensuring they are packed closely together.
- Pour any remaining chicken mixture over the top of the enchiladas, spreading it evenly to ensure moisture.
- Sprinkle the shredded cheese generously over the top of the enchiladas, covering them completely.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to help the enchiladas cook evenly.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove the foil for the last 5 minutes of baking to allow the cheese to brown slightly and become golden.
- Let the enchiladas rest for 5 minutes after removing from the oven to allow the filling to set and cool slightly.
- Serve hot, optionally garnished with chopped fresh cilantro, additional sour cream, or sliced green onions.
Tips
- Use rotisserie chicken for an even faster and more flavorful shortcut
- Warm tortillas before rolling to prevent cracking and make them easier to handle
- For extra richness, mix in a bit of cream cheese with the filling
- Don't overstuff tortillas - this can make rolling difficult and cause them to break
- Let the enchiladas rest for 5 minutes after baking to help the filling set
- For a crispy top, broil for 2-3 minutes after baking to golden the cheese
- Experiment with different cheese blends like monterey jack or pepper jack for varied flavors
- Leftover enchiladas can be stored in the refrigerator for 3-4 days and reheated in the oven
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
