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Easy White Chicken Enchiladas with Creamy White Sauce

Warm enchiladas stuffed with tender chicken and topped with a rich creamy sauce, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 3 cups cooked, shredded chicken Use rotisserie chicken for a quick option.
  • 1 cup sour cream For creaminess.
  • 1 can (10 oz) cream of chicken soup Or make your own for a fresh twist.
  • 1 cup shredded Monterrey Jack cheese For that melty goodness.
  • 8 pieces flour tortillas Soft and fluffy.
  • 1 cup chicken broth Low-sodium for better control over salt.
  • 1 teaspoon garlic powder For flavor.
  • 1 teaspoon onion powder Adds depth.
  • to taste Salt and pepper Season to perfection.
  • to taste Fresh cilantro Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
  3. Shred your cooked chicken into bite-sized pieces.
  4. Lay out the flour tortillas and add a portion of shredded chicken to the center of each tortilla. Sprinkle cheese over the chicken and roll the tortilla tightly, seam-side down in a baking dish.
  5. Pour the creamy sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
  3. Allow the enchiladas to cool slightly, garnish with fresh cilantro if desired, and serve.

Notes

For subsitutions, turkey can replace chicken for halal options. Allow enchiladas to cool before slicing for a cleaner cut. Avoid overfilling the tortillas for best presentation.