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Easy Creamy White Chicken Enchiladas

Close-up of two delicious chicken enchiladas smothered in melted, bubbly, and slightly browned white cheese sauce.
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Make simple, cheesy, creamy white chicken enchiladas perfect for a quick weeknight family dinner.

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 (10 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 flour tortillas (8-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the cream of chicken soup, sour cream, chicken broth, cumin, garlic powder, and pepper. Mix well.
  3. Stir the shredded chicken into the sauce mixture.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of Monterey Jack cheese over the filling.
  6. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  7. Pour any remaining sauce over the rolled enchiladas.
  8. Top evenly with the remaining Monterey Jack cheese and the Parmesan cheese.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the dish is heated through.

Notes

  • You can use rotisserie chicken to speed up the prep time.
  • For a slightly thinner sauce, add a splash more chicken broth.
  • You can assemble these ahead of time and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://eatableempress.com/easy-creamy-chicken-enchiladas-recipe/