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Creamy White Chicken Enchiladas are featured in this delicious recipe image.

Creamy White Chicken Enchiladas

These Creamy White Chicken Enchiladas are a comforting and flavorful dish perfect for a weeknight dinner or a potluck. Filled with tender shredded chicken, a creamy white sauce, and plenty of cheese, they're sure to be a crowd-pleaser. This recipe is easy to customize with your favorite veggies and spices.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and shredded chicken
  • 12 flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 4 ounces canned green chiles, diced
  • 2 cups Monterey Jack cheese, shredded, divided
  • 10.75 ounces cream of chicken soup, divided
  • 1/2 cup chicken broth
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter or olive oil

Equipment

  • large skillet
  • Large bowl
  • 9x13-inch baking dish
  • whisk
  • measuring cups and spoons
  • Mixing spoon or spatula
  • aluminum foil
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. If using rotisserie chicken, shred it and set it aside. If using leftover chicken, make sure it's cooked through and shredded into bite-sized pieces.
  3. In a large skillet, melt butter or olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  4. In a large bowl, combine the softened cream cheese, sour cream, green chiles, 1 1/2 cups shredded Monterey Jack cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
  5. Add the shredded chicken to the cream cheese mixture and stir until well combined. Taste and adjust the seasonings to your preference.
  6. Warm the tortillas in a dry skillet, in the microwave (wrapped in a damp paper towel), or even in the oven.
  7. Spread a thin layer of half of the cream of chicken soup on the bottom of a 9x13 inch baking dish.
  8. Spoon a generous amount of the chicken filling onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
  9. In a separate bowl, whisk together the remaining cream of chicken soup and chicken broth until smooth. Pour the sauce evenly over the enchiladas.
  10. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top of the enchiladas.
  11. Cover the baking dish with foil and bake in a preheated oven for 20 minutes.
  12. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  13. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings, such as chopped cilantro, green onions, or a dollop of sour cream.

Notes

For best results, use softened cream cheese. You can prepare the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. To prevent tortillas from cracking, lightly brush them with oil or water before warming. Add sautéed bell peppers, mushrooms, or spinach with the onion and garlic for extra nutrients and flavor. For a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños to the filling. Substitute chicken with black beans, corn, and other veggies for a vegetarian version.