Easy Creamy White Chicken Enchiladas are a weeknight dinner dream, offering a quick, comforting, and incredibly delicious meal that everyone will adore, perfect for those busy evenings when you crave something satisfying without a fuss. This recipe breaks down the art of perfect enchiladas into simple steps, ensuring you get a restaurant-quality dish right in your own kitchen.
Key Ingredients for Easy Creamy White Chicken Enchiladas
- 2 cups cooked shredded chicken (Rotisserie chicken is a fantastic time-saver!)
- 1 (4-ounce) can chopped green chilies, drained
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 8-10 (6-inch) corn tortillas
- 1 tablespoon vegetable oil (for softening tortillas, optional)
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 teaspoon dried oregano
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- Optional for topping: chopped cilantro, diced red onion, extra sour cream, salsa
How to Make Easy Creamy White Chicken Enchiladas
These Easy Creamy White Chicken Enchiladas are a testament to how uncomplicated delicious can be. In under 30 minutes of active prep, you’ll be on your way to a ridiculously creamy and satisfying meal. The magic lies in the simple, flavorful white sauce that coats tender chicken and makes every bite pure comfort.
Step-by-Step Instructions
Preheat Oven & Prepare Filling: Preheat your oven to 375°F (190°C). In a medium bowl, combine the shredded chicken, drained green chilies, ground cumin, and garlic powder. Season generously with salt and pepper to your liking, then stir to ensure everything is well-combined. This is your flavorful enchilada filling.
Prepare Tortillas (Optional but Recommended): For softer, more pliable tortillas that are less likely to crack when rolled, you can lightly soften them. Heat the vegetable oil in a small skillet over medium heat. Briefly fry each corn tortilla for about 15-30 seconds per side, just until they are softened and pliable. Drain them on paper towels. If you are in a major hurry, you can skip this step, but be gentle when rolling.
Make the Creamy White Sauce: In a separate medium bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried oregano. Continue whisking until the sauce is smooth and all ingredients are fully incorporated. This forms the luscious base of your enchiladas.
Assemble the Enchiladas: Spoon about ¼ cup of the white sauce into the bottom of a 9×13 inch baking dish and spread it evenly. This prevents the enchiladas from sticking and adds another layer of flavor.
Fill and Roll: Take one softened tortilla. Spoon about 2-3 tablespoons of the chicken mixture down the center. Add a sprinkle of Monterey Jack and cheddar cheese. Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.
Top and Bake: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring each one is generously coated. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top of the sauce.
Bake to Perfection: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden brown.
Rest and Serve: Let the enchiladas rest for about 5-10 minutes before serving. This allows the flavors to meld and the sauce to set slightly, making them easier to serve. Garnish with your favorite toppings like fresh cilantro, diced red onion, or a dollop of sour cream.
Why You’ll Love This Easy Creamy White Chicken Enchiladas
You’ll adore these Easy Creamy White Chicken Enchiladas for their unbelievably tender chicken swimming in a rich, velvety white sauce that’s both comforting and incredibly flavorful. This isn’t just a meal; it’s a hug in a dish that uses simple ingredients to create something truly special, making it a far more economical and personal alternative to takeout enchiladas without sacrificing any of the deliciousness. The symphony of creamy sauce, savory chicken, and perfectly melted cheese, often enhanced with a touch of zesty green chilies, makes each bite a delightful experience.
Forget the hassle of complicated sauces or expensive ingredients; this recipe proves that wholesome, delicious comfort food can be both budget-friendly and wonderfully easy to whip up on any night of the week. Imagine serving a dish that looks and tastes like it came from your favorite Mexican restaurant, all made by you with minimal effort and maximum reward – it’s a culinary win! So go ahead, gather your ingredients, and give these incredible Easy Creamy White Chicken Enchiladas a try; your taste buds will thank you.
Storing and Reheating Tips
Leftovers of your Easy Creamy White Chicken Enchiladas are a true gift for future meals! To store, allow the enchiladas to cool completely. Once cooled, cover the baking dish tightly with plastic wrap and then aluminum foil, or transfer any remaining portions into an airtight container. Properly stored in the refrigerator, these enchiladas will stay fresh and delicious for up to 3-4 days.
To reheat, you have a couple of great options. For individual portions, you can place a serving in a microwave-safe dish and reheat on medium power for 1-2 minutes, checking and continuing until heated through. For a larger batch, you can gently reheat the entire dish in a preheated oven at 300-325°F (150-160°C) for about 15-20 minutes, or until warmed through and bubbly. If you want to freeze them for even longer enjoyment, assemble and bake the enchiladas as directed, let them cool completely, then cover the baking dish tightly with plastic wrap and aluminum foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
These Easy Creamy White Chicken Enchiladas truly deliver on comfort and flavor with minimal effort. They are a fantastic go-to recipe for a delicious and satisfying meal that the whole family will love. Give them a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Creamy White Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the shredded chicken, drained green chilies, ground cumin, and garlic powder. Season generously with salt and pepper to your liking, then stir to ensure everything is well-combined. This is your flavorful enchilada filling.2 cups cooked shredded chicken, 1 (4-ounce) can chopped green chilies, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and freshly ground black pepper
- For softer, more pliable tortillas that are less likely to crack when rolled, you can lightly soften them. Heat the vegetable oil in a small skillet over medium heat. Briefly fry each corn tortilla for about 15-30 seconds per side, just until they are softened and pliable. Drain them on paper towels. If you are in a major hurry, you can skip this step, but be gentle when rolling.8-10 (6-inch) corn tortillas, 1 tablespoon vegetable oil
- In a separate medium bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried oregano. Continue whisking until the sauce is smooth and all ingredients are fully incorporated. This forms the luscious base of your enchiladas.1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Spoon about ¼ cup of the white sauce into the bottom of a 9×13 inch baking dish and spread it evenly. This prevents the enchiladas from sticking and adds another layer of flavor.1 cup shredded Monterey Jack cheese, 1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Take one softened tortilla. Spoon about 2-3 tablespoons of the chicken mixture down the center. Add a sprinkle of Monterey Jack and cheddar cheese. Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.2 cups cooked shredded chicken, 1 (4-ounce) can chopped green chilies, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and freshly ground black pepper, 8-10 (6-inch) corn tortillas, 1 cup shredded Monterey Jack cheese, ½ cup shredded cheddar cheese
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring each one is generously coated. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top of the sauce.1 cup shredded Monterey Jack cheese, ½ cup shredded cheddar cheese, 1 can (10.5 ounces) condensed cream of chicken soup, 1 cup sour cream, ½ cup chicken broth, 1 teaspoon dried oregano
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and just beginning to turn golden brown.
- Let the enchiladas rest for about 5-10 minutes before serving. This allows the flavors to meld and the sauce to set slightly, making them easier to serve. Garnish with your favorite toppings like fresh cilantro, diced red onion, or a dollop of sour cream.chopped cilantro, diced red onion, extra sour cream, salsa