Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8-10 large flour tortillas; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream (or Greek yogurt); 1 small can (4 oz) green chiles; 2 cups shredded cheese (Monterey Jack and cheddar mix); ½ cup chicken broth; 1 small onion, finely chopped; 1 teaspoon garlic powder

You guys, let me tell you about this creamy white chicken enchiladas recipe that’s just something special. Every time I make it, I feel like I’m being wrapped in a warm blanket. Seriously, it’s comfort food at its finest! When I first discovered this dish, I was blown away by how easy it is to prepare and how unbelievably delicious it turns out. Just picture tender chicken enveloped in tortillas, bathed in a rich and creamy sauce. Trust me; you’re going to fall in love.

What Are Creamy White Chicken Enchiladas?

Creamy white chicken enchiladas are a delightful twist on the classic Mexican dish. Traditionally made with red sauce, these enchiladas feature a luscious white sauce that adds a creamy richness, perfectly complementing the shredded chicken wrapped inside warm flour tortillas. This dish balances a wonderful combination of flavors and textures, making it a favorite for families and gatherings alike. They are the perfect answer for your weeknight dinner or even when you’re hosting a crowd.

Ingredients Overview for Creamy White Chicken Enchiladas

Gathering your ingredients is a breeze with this recipe. You probably have most of these items in your pantry already! Here’s what you will need:

Shredded Chicken: About 2 cups of cooked chicken. Rotisserie chicken works wonders here!
Flour Tortillas: Around 8-10 tortillas, preferably the larger ones for easy rolling.
Cream of Chicken Soup: One can (10.5 oz) or you can make it from scratch if you feel fancy!
Sour Cream: 1 cup for that creamy flavor. You can substitute Greek yogurt if you prefer.
Green Chiles: One small can (4 oz), they add a mild kick. Feel free to adjust based on your spice preference!
Shredded Cheese: About 2 cups, a mix of Monterey Jack and cheddar is divine.
Chicken Broth: ½ cup, to thin out the sauce and keep it moist.
Onion: 1 small, finely chopped. This isn’t just for flavor; it adds a lovely texture.
Garlic Powder: 1 teaspoon for that aromatic touch.

Step-by-Step Instructions to Make Creamy White Chicken Enchiladas

Ready to dive in? Let’s break this down step-by-step so you can whip up these delightful enchiladas with ease!

1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your enchiladas will bake perfectly once we get to that stage.

2. Prepare the Filling
In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, green chiles, chopped onion, garlic powder, and a sprinkle of salt and pepper. This mixture should be creamy and well combined.

3. Assemble the Enchiladas
Take a tortilla, spoon about ¼ cup of the chicken mixture into the center, and roll it up. Place each rolled enchilada seam-side down in a greased baking dish. Repeat until you’ve filled the dish.

4. Make the Sauce
In a separate bowl, whisk together the chicken broth and any leftover cream of chicken soup. Pour this mixture evenly over the enchiladas, ensuring they’re well coated.

5. Cheese It Up
Sprinkle the shredded cheese generously over the top. You can never have too much cheese!

6. Bake Away
Cover the dish with foil and bake for about 20 minutes. Remove the foil for the last 10 minutes to let the cheese get that lovely, bubbly golden color.

Serving Suggestions

Once your creamy white chicken enchiladas are done, let them cool for a minute before serving. I love to garnish them with fresh cilantro and a dollop of sour cream on top. A side of Spanish rice or a crisp garden salad pairs perfectly, making this meal feel extra special. If you have leftover enchiladas (which is rare in my house), they taste even better the next day!

Tips For The Perfect Creamy White Chicken Enchiladas

Don’t Overstuff: Keep the filling inside manageable; this helps with rolling and baking.
Use Warm Tortillas: Warming the tortillas slightly makes them easier to roll without tearing.
Customize the Sauce: If you’re feeling adventurous, add in some spices or fresh herbs to the sauce for extra flavor.
Make Ahead: You can assemble the enchiladas a day in advance and pop them in the oven right before dinner.

Q&A Section

Q: Can I use corn tortillas instead of flour?
A: Absolutely! Just remember, corn tortillas might need to be warmed up first to prevent cracking.

Q: How can I make this dish vegetarian?
A: Swap the chicken for black beans or sautéed veggies, and use vegetable broth in the sauce.

Q: Can I freeze these enchiladas?
A: Yes! They freeze beautifully. Just assemble and wrap tightly before freezing; bake straight from the freezer, adding extra time.

Q: What’s the best way to reheat leftovers?
A: The oven is ideal, but you can microwave them as well. Just make sure they’re heated through.

Why You’ll Love It

You’re going to love these creamy white chicken enchiladas because they are just so comforting and delish! You can throw them together fairly quickly, and they’re a serious crowd-pleaser. The combination of creamy and cheesy goodness with a hint of spice makes each bite a little party in your mouth. Plus, they’re versatile enough to allow for personal touches and different ingredients based on what you have at home.

Recipe Development Journey

Let me share a little behind-the-scenes story with you. When I first tried making creamy white chicken enchiladas, I had a bit of a disaster! The first batch was way too cheesy (if there’s such a thing), and the tortillas tore apart. But after a little tweaking with the ingredients and cooking time, I found the perfect balance. Now, it’s become a staple in my kitchen, and I can’t wait for you to try it too! So grab your apron, and let’s get cooking!