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One-Pan Creamy White Chicken Enchiladas

Three baked easy chicken enchiladas covered in melted, bubbly, golden-brown cheese on a white plate.
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Make this easy chicken enchiladas recipe for a simple, comforting weeknight dinner. These creamy white chicken enchiladas use shredded chicken and bake in one pan for minimal cleanup.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, green chiles, cumin, garlic powder, salt, and pepper. Mix until smooth. This is your creamy white sauce.
  3. Stir the shredded chicken into the sauce mixture until it is fully coated.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into the sauce mixture, ensuring both sides are coated, or spoon some sauce mixture onto the tortilla.
  6. Place about 1/3 cup of the chicken mixture down the center of each tortilla. Sprinkle a small amount of Monterey Jack cheese over the filling.
  7. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer.
  8. Pour any remaining white sauce evenly over the rolled enchiladas.
  9. Top the enchiladas with the remaining Monterey Jack cheese and the cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the cheesy chicken enchiladas rest for 5 minutes before serving.

Notes

  • You can use rotisserie chicken to make this a 30 minute chicken enchiladas recipe.
  • For make ahead chicken enchiladas, assemble the dish completely, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • Serve these family favorite chicken enchiladas with toppings like fresh cilantro or sliced avocado.

Nutrition

Find it online: https://hearthbite.com/easy-chicken-enchiladas-recipe-quick-dinner/