Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are the ultimate comfort food, featuring tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce. Perfect for family dinners or festive gatherings, this dish combines nostalgic flavors with a satisfying texture. With just a few simple ingredients, you can create a meal that warms hearts and brings smiles to the table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
Instructions
- Cook chicken in boiling salted water for 15-20 minutes until fully cooked. Let cool slightly and shred with forks.
- In a bowl, mix shredded chicken with garlic, sour cream, half of the cheese, and green chiles.
- In a saucepan over medium heat, combine cream of chicken soup and chicken broth until smooth; let simmer briefly.
- Preheat oven to 350°F (175°C). Spread some sauce on the baking dish bottom.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Repeat until all are filled.
- Pour remaining sauce over enchiladas and sprinkle with leftover cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: For added flavor, consider seasoning your chicken while cooking with cumin or chili powder. Swap out the chicken for shredded beef or black beans for a vegetarian option. Garnish with fresh cilantro or avocado slices before serving for an extra touch.