Description
These Creamy White Chicken Enchiladas deliver a silky sauce made from sour cream and chicken soup, enveloping tender shredded chicken in soft flour tortillas. Baked until golden, they offer a perfect balance of mild spices, creamy richness, and comforting texture, ideal for quick weeknight dinners or cozy gatherings. Serve with fresh salsa, avocado slices, or a crisp salad for a complete Mexican‑inspired meal that satisfies every palate. Pair with grape juice for a light refreshing extra finish.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 flour tortillas
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Whisk sour cream, cream of chicken soup, garlic powder, onion powder, cumin, salt, and pepper.
- Combine shredded chicken with half of the sauce and half of the cheese.
- Fill each tortilla with the mixture, roll, and place seam‑side down in a greased baking dish.
- Pour remaining sauce over enchiladas, sprinkle remaining cheese, and add chicken broth around edges.
- Bake 25‑30 minutes until bubbly and golden.
Notes
- Use leftover rotisserie chicken for extra flavor. For a spicier kick
- add a dash of chili powder to the sauce. Leftovers reheat well covered with foil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
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