Print

Creamy White Chicken Enchiladas with Cream of Chicken Sauce

Close-up of baked Creamy White Chicken Enchiladas covered in melted, browned cheese and parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for making comforting, creamy white chicken enchiladas using canned cream of chicken soup for a quick sauce base.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded white cheddar cheese
  • 12 corn or flour tortillas
  • 1 cup shredded Pepper Jack cheese (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, cumin, oregano, and black pepper until smooth. This is your sauce base.
  4. Stir the shredded chicken, 1 cup of the Monterey Jack cheese, and the white cheddar cheese into the sauce mixture until everything is combined.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This helps prevent tearing when rolling.
  6. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are rolled and placed in the dish.
  7. Pour any remaining sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the Pepper Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a richer sauce flavor, sauté the onion and garlic in 1 tablespoon of butter instead of olive oil.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the sauce mixture before assembling.
  • To prevent soggy bottoms, warm your tortillas before filling them.
  • You can substitute cream of mushroom soup for cream of chicken soup if needed, but add 1/2 teaspoon of poultry seasoning for chicken flavor.

Nutrition

Find it online: https://delishdreams.com/creamy-white-chicken-enchiladas-with-cream-of-chicken-sauce/