Description
Whip up these Easy White Chicken Enchiladas with Creamy White Sauce in just 30 minutes! Perfect for weeknight dinners with shredded chicken and a quick, velvety sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small (6-inch) flour tortillas
- 1 (10-ounce) can condensed cream of chicken soup
- 1/2 cup milk (or half-and-half)
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese (or blend), divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, sliced jalapeños, extra sour cream
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- 2. In a medium bowl, whisk together cream of chicken soup, milk, and sour cream until smooth. Stir in garlic powder, onion powder, salt, and pepper.
- 3. Add shredded chicken and 1/4 cup Monterey Jack cheese to the sauce mixture. Stir to combine.
- 4. Warm tortillas briefly to make them pliable.
- 5. Spoon about 1/4 cup of filling into each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- 6. Pour any remaining sauce over the enchiladas. Sprinkle with the remaining 1/4 cup of cheese.
- 7. Bake for 20-25 minutes, until bubbly and cheese is melted and golden.
- 8. Serve hot, with optional toppings.
Notes
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) covered with foil for 15-20 minutes, or microwave covered with a damp paper towel. For a quicker reheat, individual portions can be heated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g