These white chicken enchiladas are creamy and packed with flavor. They’re made with tender chicken, a rich white sauce, and topped with melted cheese—who could resist?
Making these is easier than it seems! I love how I can prepare them ahead of time and just pop them in the oven. Perfect for a cozy dinner, and yes, seconds are definitely encouraged! 😄
Key Ingredients & Substitutions
Cooked Chicken: You can use shredded rotisserie chicken for quick prep or leftover chicken. If you’re looking for a meatless option, shredded zucchini or jackfruit can work great too!
Sour Cream: If you’re out of sour cream, Greek yogurt is a healthy substitute. It adds creaminess and a slight tang. I sometimes mix yogurt with a bit of lime juice for extra flavor.
Cream of Chicken Soup: Canned soup is convenient, but you can make a homemade version with broth, flour, and butter if you have time. If you need it dairy-free, try coconut milk combined with a bit of cornstarch.
Green Enchilada Sauce: This is a key flavor element. If you can’t find it, swap it for red enchilada sauce or make your own by blending tomatillos and green chiles.
Monterey Jack Cheese: Feel free to sub with cheddar or pepper jack cheese if you like a bit of spice. Personally, I love the creaminess of Monterey Jack for this dish!
Green Onions: These add freshness and crunch. If you don’t have them, diced white or yellow onions can provide a similar flavor, but use a smaller amount as they’re stronger.
How Do I Ensure My Tortillas Don’t Fall Apart When Assembling?
It’s important to handle the tortillas correctly to avoid tearing. Here are some steps to keep them intact:
- Warm the tortillas in the microwave for about 20-30 seconds. This softens them, making them easier to roll.
- Alternatively, lightly toast them on a skillet for a few seconds on each side.
- Be gentle when filling them. Place the filling closer to one edge, then roll tightly but carefully.
- If your tortillas are stuck together, don’t pull them apart forcefully, as this may cause them to break.
These simple steps will help maintain the structure of your enchiladas and make rolling them a breeze!
How to Make White Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup green enchilada sauce
- 1/2 cup diced green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembly:
- 1 cup shredded Monterey Jack cheese
- 1 cup flour tortillas (about 6-8 tortillas)
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and an additional 30-35 minutes to cook. In total, you can have these yummy enchiladas ready in about 50 minutes. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Mix:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a large mixing bowl. Add the shredded chicken, sour cream, cream of chicken soup, half of the green enchilada sauce, 1/2 cup of the shredded Monterey Jack cheese, diced green onions, garlic powder, onion powder, salt, and pepper. Mix everything together until it’s nice and well combined.
2. Fill the Tortillas:
Now it’s time to fill those tortillas! Lightly grease a 9×13 baking dish to prevent sticking. Take a tortilla and spoon a portion of your chicken mixture on top. Roll it up gently and place it seam-side down in the baking dish. Repeat this for all the tortillas until they are all snug in the dish.
3. Add the Sauce and Cheese:
Pour the remaining green enchilada sauce generously over the rolled tortillas. Then sprinkle the rest of the Monterey Jack cheese on top of the sauce. This will create a yummy cheesy layer!
4. Bake to Perfection:
Cover your dish with aluminum foil (you can spray the foil with cooking spray to avoid sticking). Place it in the preheated oven and bake for 20 minutes. After that, carefully remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. Your kitchen will smell amazing!
5. Serve and Enjoy:
Once done, let the enchiladas cool for a few minutes before serving. If you like, garnish with fresh cilantro for some extra flavor. Enjoy your delicious White Chicken Enchiladas!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a fantastic time-saver. Just shred the chicken and use the same amount as called for in the recipe. It adds great flavor and keeps the dish super moist!
Can I Substitute Greek Yogurt for Sour Cream?
Yes! Greek yogurt is a perfect substitute for sour cream in this recipe, offering a bit of tanginess and extra protein. Use the same amount (1 cup) and enjoy a healthier version!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short bursts for convenience.
Can I Freeze These Enchiladas?
Yes, you can freeze these enchiladas! To do so, prepare the dish but don’t bake it. After assembling, cover tightly with plastic wrap and foil. They can be frozen for up to 3 months. When ready to eat, bake from frozen for an extra 10-15 minutes, adding time if needed until hot throughout.
