These Easy White Chicken Enchiladas are creamy and cheesy, packed with tender chicken and a tasty sauce. Perfect for a cozy dinner that feels special!
I love how quick they come together. Just roll up the chicken in tortillas, pour on the sauce, and bake. You’ll want to keep some for leftovers… if there are any! 😄
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a lifesaver here for convenience. If you’re cooking from scratch, any chicken breast or thighs will work, just ensure they’re well-seasoned.
Sour Cream: This adds creaminess to the dish. If you’re lactose intolerant, use plain Greek yogurt or a dairy-free sour cream alternative.
Cream of Chicken Soup: A staple for creaminess, but if you prefer homemade, try mixing chicken broth with flour and milk for a DIY version. You could also use cream of mushroom for a different flavor.
Shredded White Cheese: Monterey Jack is top-notch for melting, but mozzarella works too. If you’re looking for a sharper taste, try a mild white cheddar. Vegan cheese can also be used if you’re avoiding dairy.
Flour Tortillas: Small flour tortillas are perfect here, but you can substitute corn tortillas if needed, but they tend to break easier. Whole wheat tortillas are another good option for a healthier choice.
How Do I Roll the Tortillas Without Them Breaking?
Rolling tortillas can be tricky, but a few easy tips can help. Make sure your tortillas are warm before you fill them. This makes them more flexible. If they are too cold, they can crack.
- Warm the tortillas in the microwave for about 10-15 seconds to soften them.
- Add the filling in the center and roll from one side to the other, tucking in the ends as you go to prevent filling from poking out.
- Place them seam-side down in the baking dish to keep them from unrolling.
How to Make Easy White Chicken Enchiladas
Ingredients You’ll Need:
For the Enchilada Filling:
- 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded white cheese (such as Monterey Jack or mozzarella)
- 8 small flour tortillas
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Garnish:
- 1/4 cup fresh cilantro, chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20-25 minutes to bake. So, roughly 35 minutes from start to finish! Perfect for a quick and delicious dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when your enchiladas are ready to bake.
2. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, half of the shredded cheese, garlic powder, onion powder, salt, and pepper. Use a spoon or spatula to mix everything together until it’s well combined and creamy.
3. Assemble the Enchiladas:
Lightly grease a 9×13 inch baking dish to prevent sticking. Take a tortilla and spread about 1/4 cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this for all of your tortillas until the baking dish is full.
4. Add the Sauce:
In a separate bowl, whisk together the remaining chicken mixture and milk until smooth. Pour this sauce evenly over the rolled tortillas in the baking dish, making sure to cover them well.
5. Top with Cheese:
Sprinkle the remaining shredded cheese over the top of the enchiladas. This will give your dish a gooey, cheesy topping that everyone will love!
6. Bake the Enchiladas:
Place the baking dish in your preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. You want it to look golden and delicious!
7. Garnish and Serve:
Once out of the oven, let the enchiladas sit for a few minutes to cool. Top them with chopped cilantro for a fresh touch, then serve warm and enjoy your delicious white chicken enchiladas!
### FAQ Section
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver and will add great flavor to your enchiladas. Just shred the chicken and you’re good to go. If you have leftover cooked chicken, that works too!
Can I Substitute the Sour Cream?
Yes, if you’re looking for a lighter option or need a dairy-free alternative, you can substitute sour cream with Greek yogurt or a dairy-free sour cream. Just ensure the flavor complements your dish; plain Greek yogurt works best!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them! Just wrap individual enchiladas tightly in foil or plastic wrap and place them in a freezer-safe bag to prevent freezer burn.
What Can I Use Instead of Cream of Chicken Soup?
If you don’t have cream of chicken soup on hand, you can make a simple homemade version by combining 1 cup of chicken broth with 1 tablespoon of cornstarch, cooking it until it thickens. Alternatively, mushroom soup can be used for a similar creamy texture!
