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Easy Cheesy White Chicken Enchiladas for a Quick Weeknight Dinner

Two creamy chicken enchiladas covered in melted, browned cheese and fresh parsley.
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Welcome! I’m Sarah, and I’m happy you stopped by. These easy cheesy white chicken enchiladas are the ultimate comfort food for busy weeknights. They feature tender shredded chicken, gooey cheese, and a creamy white sauce, making them a family favorite that comes together quickly.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 10 corn tortillas
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the shredded chicken, diced green chiles, cumin, oregano, salt, and pepper into the skillet. Cook for 2 minutes to heat the chicken through.
  4. In a separate bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. This is your creamy white sauce.
  5. Stir 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese into the white sauce mixture.
  6. Warm the corn tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when rolling.
  7. Dip each tortilla quickly into the white sauce mixture to coat lightly. Place about 1/3 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour any remaining white sauce evenly over the rolled enchiladas in the dish.
  9. Top the enchiladas with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • You can make this recipe ahead of time. Assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking straight from the refrigerator.
  • For a make-ahead meal prep option, assemble the enchiladas in freezer-safe containers and freeze them unbaked. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a spicier flavor, add a dash of your favorite hot sauce to the filling mixture.

Nutrition

Find it online: https://cutcooktaste.com/chicken-enchiladas-recipe-easy-cheesy/