Go Back
Creamy white chicken enchiladas topped with cheese and cilantro

Creamy White Chicken Enchiladas

Enjoy a delightful twist on traditional enchiladas with these Creamy White Chicken Enchiladas, featuring savory flavors and creamy textures for a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 pieces flour tortillas
  • 1 cup green enchilada sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together cooked chicken, half of the sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
  3. Spread a small amount of green enchilada sauce in the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake for 20-25 minutes, or until heated through and the cheese is bubbly.
  2. Serve hot, garnished with additional sour cream if desired.

Notes

Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for a quick meal. For longer storage, consider freezing the assembled but unbaked enchiladas for up to three months. Just bake them from frozen, increasing the baking time as needed. Use rotisserie chicken for faster preparation, and you can adjust the amount of cheese based on your preference. Add vegetables like diced bell peppers or corn for extra flavor.