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Easy White Chicken Enchiladas

A comforting and creamy enchilada recipe that combines tender chicken with a rich sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked, shredded chicken
  • 1 cup sour cream Can substitute with Greek yogurt for a healthier version
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 pieces flour tortillas Warm slightly before rolling to prevent cracking
  • 1 can green enchilada sauce
  • Chopped cilantro (optional) For garnishing
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, and half the cheese. Season with salt and pepper to taste and mix until well combined.
  3. Take a tortilla, spoon a generous amount of the chicken mixture down the center, and roll it up tightly. Repeat for the remaining tortillas.
  4. In a baking dish, pour a little of the green enchilada sauce on the bottom to prevent sticking. Arrange the rolled tortillas seam-side down in the dish. Pour the remaining enchilada sauce over the top of the tortillas.
  5. Sprinkle the remaining cheese over the top of the enchiladas.
  6. Cover the dish with foil and bake for 20 minutes. Remove the foil for the last 10 minutes of baking to allow the cheese to get bubbly and golden.
  7. Once done, let the enchiladas cool for a few minutes. Garnish with chopped cilantro if desired and serve hot.

Notes

Leftover enchiladas can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months. To reheat, preheat your oven to 350°F (175°C), cover the dish with foil, and heat for about 20 minutes. For frozen enchiladas, thaw overnight in the refrigerator before reheating.