You’re going to love this recipe for easy creamy white chicken enchiladas! They’re the ultimate comfort food—simple to whip up, yet so deliciously satisfying. I remember the first time I made these for a family gathering; the way everyone devoured them and begged for seconds had me beaming with pride! The creamy filling just melts in your mouth, and that warm, cheesy topping? Oh my goodness! It’s like a cozy hug for your taste buds. Plus, the beauty of this dish is that it’s incredibly versatile, making it perfect for any weeknight dinner or special occasion. Trust me, once you try these enchiladas, they’ll become a staple in your home too!
Ingredients List
- 2 cups cooked chicken, shredded – I love using rotisserie chicken for this to save time, but any cooked chicken works!
- 1 cup sour cream – This adds that luscious creaminess that makes each bite irresistible!
- 1 cup cream of chicken soup – It’s the secret ingredient that brings everything together with its savory flavor.
- 1 cup shredded cheese – I prefer a mix of Monterey Jack and cheddar, but use whatever you love best!
- 8 flour tortillas – Soft and pliable tortillas are key for rolling; I usually go for the larger size.
- 1/2 cup chicken broth – This keeps the enchiladas moist while they bake and adds extra flavor.
- 1 teaspoon garlic powder – A must for that aromatic kick!
- 1 teaspoon onion powder – It complements the garlic perfectly without being overpowering.
- Salt and pepper to taste – Always adjust these to suit your palate; a little seasoning goes a long way!
How to Prepare easy creamy white chicken enchiladas
Step 1: Preheat the Oven
First things first, you’re going to want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures your enchiladas bake evenly and to perfection. No one wants soggy or undercooked food, right? So, get that oven humming while you prepare the rest!
Step 2: Prepare the Chicken Mixture
Now, let’s whip up that creamy chicken filling! In a large mixing bowl, combine your shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Give it a good stir until everything’s nicely blended and creamy. This mixture should be smooth and luscious—trust me, it’s the heart of the dish!
Step 3: Warm the Tortillas
Next up, we need to warm those tortillas! This step is crucial because it makes them pliable and easy to roll without tearing. You can do this by placing them in a microwave-safe dish, covering them with a damp paper towel, and microwaving for about 30 seconds. Alternatively, you can warm them in a dry skillet over medium heat for just a few seconds on each side. You want them warm but not crispy.
Step 4: Assemble the Enchiladas
Now comes the fun part—assembling the enchiladas! Take a warm tortilla and spoon a generous amount of the chicken mixture down the center. Roll it up tightly, tucking in the sides as you go to prevent any spillage. Don’t worry if you tear one; just use a little extra filling to patch it up! Place the rolled enchiladas seam-side down in your baking dish.
Step 5: Bake the Enchiladas
Finally, pour the chicken broth evenly over the enchiladas, which keeps them moist while baking. Sprinkle a generous amount of shredded cheese on top—because more cheese is always better, right? Pop the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden. Your kitchen will smell absolutely heavenly during this time!
Nutritional Information
Here’s the estimated nutritional breakdown for these easy creamy white chicken enchiladas. Keep in mind that these values can vary based on the specific brands and types of ingredients you use, but this should give you a good idea of what to expect:
- Serving Size: 1 enchilada
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugars: 2g
- Protein: 20g
This hearty meal packs in the flavor and satisfaction while still being relatively balanced! Perfect for a cozy dinner at home or when you need something quick yet comforting.
Tips for Success
Let’s make sure your easy creamy white chicken enchiladas turn out absolutely perfect! Here are a few tips I swear by:
- Use Quality Ingredients: The flavor of your enchiladas hinges on the quality of your ingredients. Fresh chicken, full-fat sour cream, and a good brand of cream of chicken soup can elevate your dish significantly.
- Don’t Overfill: When adding the chicken mixture to the tortillas, be careful not to overfill them. A couple of tablespoons per tortilla is usually just right. Overfilling can lead to messy rolls and potential breakage!
- Experiment with Cheese: While I love a mix of Monterey Jack and cheddar, try adding pepper jack for a spicy kick or even crumbled queso fresco for a different flavor profile!
- Let Them Rest: After baking, let your enchiladas rest for about 5 minutes before serving. This helps them set a bit and makes serving easier.
- Make Ahead: You can prepare the enchiladas a day in advance and store them in the fridge before baking. Just cover them tightly to prevent drying out!
With these tips, you’ll be well on your way to impressing everyone with your delicious enchiladas. Happy cooking!
Variations
One of the best things about easy creamy white chicken enchiladas is how adaptable they are! You can really make them your own with just a few tweaks. Here are some fun variations to try:
- Different Proteins: Swap out the chicken for shredded turkey or even cooked shrimp for a delightful twist. If you’re looking for a vegetarian option, consider using black beans or sautéed mushrooms instead!
- Vegetable Add-Ins: Sneak in some veggies for extra nutrition! Chopped spinach, bell peppers, or zucchini mix beautifully with the creamy filling. Just sauté them lightly before adding to the chicken mixture to soften them up.
- Change the Cheese: While my go-to is Monterey Jack and cheddar, feel free to get creative! Try using pepper jack for a spicy kick, or go for a creamy goat cheese for a gourmet touch. You could even mix in some queso fresco for that authentic Mexican flavor.
- Saucy Spin: For an extra layer of flavor, drizzle some green enchilada sauce over the top before baking. It adds a nice zing and makes the dish even more colorful!
- Flavor Boost: Want to change up the flavor profile? Add some diced green chiles, jalapeños, or a sprinkle of taco seasoning to the chicken mixture for a zesty punch.
These variations not only keep things exciting but also allow you to cater to different tastes and dietary preferences. Don’t be afraid to experiment and find your perfect combination!
Storage & Reheating Instructions
Storing leftovers of these easy creamy white chicken enchiladas is a breeze, and you’ll definitely want to save any extras for future meals! Just let them cool completely before transferring to an airtight container. They’ll keep well in the fridge for about 3-4 days. If you want to store them for a longer time, you can freeze them! Just make sure to wrap each enchilada tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last in the freezer for up to 2 months.
When it comes to reheating, I recommend taking the enchiladas out of the fridge or freezer and letting them sit at room temperature for about 20 minutes. This helps them warm evenly. If you’re reheating from the fridge, pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is melty again. If they’re frozen, you can reheat them straight from the freezer, but it might take an extra 10-15 minutes to warm up completely.
For the best results, consider covering the dish with foil while baking to prevent the top from over-browning. You can remove the foil during the last few minutes if you want that gooey cheese to get a little bubbly and golden. Enjoy those leftovers just as much as you did the first time around!
Why You’ll Love This Recipe
- Simple and Quick: With just a few easy steps, you can whip up a delicious meal in no time—perfect for busy weeknights!
- Creamy and Flavorful: The rich combination of sour cream and cream of chicken soup creates a luscious filling that’s simply irresistible.
- Customizable: You can easily adapt the recipe with different proteins, veggies, or cheeses to suit your taste preferences or what you have on hand.
- Family-Friendly: Everyone loves these enchiladas! They’re a hit with both kids and adults, making them great for family dinners.
- Make-Ahead Friendly: You can prepare them in advance and bake them later, which is a lifesaver for meal prep or entertaining.
- Leftover Perfection: These enchiladas taste just as good (if not better!) the next day, making them perfect for leftovers.
FAQ Section
Can I use a different type of cheese?
Absolutely! While I love Monterey Jack and cheddar, feel free to experiment with other cheeses. Pepper jack adds a nice kick, or you might enjoy the creaminess of goat cheese or crumbled queso fresco. Just choose what you love!
Can I make these enchiladas ahead of time?
Yes, you can! Just assemble the enchiladas and cover them tightly before refrigerating. They’ll stay fresh for about a day before baking. This is a great way to save time on busy nights!
What can I serve with these enchiladas?
These easy creamy white chicken enchiladas pair wonderfully with a side of salsa, guacamole, or a fresh green salad. You could also serve them with some Mexican rice or refried beans for a complete meal!
Can I freeze the enchiladas?
Yes! Just wrap each enchilada tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge and then bake as usual.
How do I know when the enchiladas are done baking?
You’ll know they’re ready when the cheese is bubbly and slightly golden. If you want to be extra sure, you can check that the filling is hot all the way through—just poke a fork in to test!
Easy Creamy White Chicken Enchiladas for Ultimate Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious recipe for creamy white chicken enchiladas.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 flour tortillas
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Warm tortillas to make them pliable.
- Spoon chicken mixture into each tortilla and roll them up.
- Place rolled tortillas in a baking dish.
- Pour chicken broth over the top.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until cheese is bubbly.
Notes
- Use rotisserie chicken for quicker preparation.
- Top with additional cheese if desired.
- Serve with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: easy creamy white chicken enchiladas
