Go Back
Deliciously Easy White Chicken Enchiladas Recipe

White Chicken Enchiladas

Picture this: a cozy evening, the smell of something delicious wafting through the kitchen, and your loved ones gathered around the table. That’s the magic of White Chicken Enchiladas! This recipe is not only quick and easy but also packed with creamy goodness that makes every bite memorable.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked, shredded chicken leftover rotisserie chicken works well
  • 1 cup sour cream adds creamy texture and tangy flavor
  • 1 cup cream of chicken soup makes the filling extra comforting
  • 1 cup shredded Monterey Jack cheese melts beautifully
  • 1 cup green enchilada sauce brings all the flavors together
  • 8 pieces flour tortillas soft and pliable
  • 1/2 cup chopped green onions adds fresh crunch
  • 1/2 teaspoon garlic powder extra flavor
  • 1/2 teaspoon cumin adds warm, earthy note
  • Salt and pepper to taste essential for balancing flavors

Equipment

  • Large Mixing Bowl
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper. Mix well until everything is nicely combined.
  3. Step 3: Grease a 9x13 inch baking dish. Spread a thin layer of green enchilada sauce on the bottom of the dish to prevent sticking.
  4. Step 4: Take a flour tortilla and place a generous portion of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
  5. Step 5: Pour the remaining green enchilada sauce over the top, making sure to cover them evenly.
  6. Step 6: Sprinkle the shredded Monterey Jack cheese and chopped green onions evenly over the enchiladas.
  7. Step 7: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  8. Step 8: Remove from the oven and let cool for a few minutes before serving. Enjoy!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking; just make sure to wrap them well.