Print

Creamy White Chicken Enchiladas

Close-up of baked white chicken enchiladas covered in melted cheese and fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy restaurant-quality, creamy white chicken enchiladas for a comforting family dinner. This easy recipe delivers rich flavor perfect for weeknight rotation.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until no longer pink inside, about 6-8 minutes per side. Remove chicken from skillet, let cool slightly, then shred.
  3. In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the green chilies, condensed cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
  5. Add the shredded chicken to the sauce and stir to combine.
  6. Warm the tortillas slightly to make them pliable (you can microwave them for 30 seconds or warm them in a dry skillet).
  7. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
  8. Pour the remaining sauce over the enchiladas. Sprinkle evenly with shredded Monterey Jack cheese.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Garnish with fresh cilantro before serving.

Notes

  • For a smoother sauce, you can blend the sauce ingredients before adding the chicken.
  • If you prefer a spicier enchilada, add a pinch of cayenne pepper or a diced jalapeño to the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cutcooktaste.com/white-chicken-enchiladas-creamy-comfort-food/