Description
Make simple, comforting white chicken enchiladas using a creamy sour cream sauce. This recipe is quick enough for a weeknight dinner.
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 salt
- 1/4 teaspoon black pepper
- 3 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese, divided
- 8 flour tortillas (8-inch)
- 1 cup salsa verde (optional, for added flavor)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in the cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper into the saucepan. Heat until the sauce is smooth and warm, stirring often. If using, stir in the salsa verde now.
- Remove the sauce from the heat. Stir in the shredded chicken and 1/2 cup of the Monterey Jack cheese until combined.
- Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
- Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour any remaining white sauce evenly over the rolled enchiladas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Notes
- For a richer sauce, substitute heavy cream for the chicken broth.
- You can use rotisserie chicken to speed up the preparation time.
- If you prefer a thinner sauce, add a splash more chicken broth before baking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 110