Let me tell you about a dish that brings me pure joy: Easy Creamy White Chicken Enchiladas! These little beauties have a special place in my heart (and my stomach), and I can’t help but smile every time I make them. I remember the first time I stumbled upon this recipe—it was a chilly evening, and I craved something warm, cheesy, and comforting. With just a few ingredients I already had in my pantry, I whipped these up and was instantly transported to flavor town!
What I love most about these enchiladas is their creamy texture and that lovely Monterey Jack cheese awesomeness on top. They’re incredibly easy to make and are perfect for family dinners, potlucks, or even that cozy stay-at-home date night. Honestly, who wouldn’t want gooeyness wrapped in soft tortillas? Let’s dive into what you’ll need and how to recreate this deliciousness!
What’s in Easy Creamy White Chicken Enchiladas?
Cooked shredded chicken: This is the heart of our dish! You can use leftover chicken, store-bought rotisserie chicken, or even poach some chicken breasts. It’s all good!
Flour tortillas: Soft and pliable flour tortillas make rolling up the filling a breeze. I go for the small ones to create neat, easy-to-handle packages!
Cream of chicken soup: This adds that delightful creaminess we love. You can use a low-sodium version if you’re watching your sodium intake.
Sour cream: A scoop of this tangy goodness elevates the flavor and makes everything rich and smooth.
Monterey Jack cheese: Oh, the cheese! It melts beautifully and gives that comforting layer on top. I always add a little extra for good measure!
Diced green chiles: These little guys add a subtle kick of flavor and a hint of spice without overwhelming the dish. If you’re feeling bold, feel free to add more!
Garlic powder and onion powder: Simple yet essential! They round out the flavor profile of the filling, making it pop with each bite.
Salt & black pepper: Just a pinch of these standard pantry staples can go a long way in enhancing flavors.
Milk (optional): If you prefer a thinner sauce (some people do!), adding a splash of milk can work wonders!
Fresh cilantro (optional): This herb adds a bright finish if you want to elevate the dish even more!
Is Easy Creamy White Chicken Enchiladas Good for You?
Now, let’s chat about the health side of things! These enchiladas are quite a treat, but it’s good to know what you’re eating.
Cooked shredded chicken: Packed with protein, this will keep you full and satisfied. Chicken is a lean meat that supports muscle health.
Sour cream: While it adds a rich flavor, it’s worth keeping an eye on portions if you’re watching your dietary fat.
Monterey Jack cheese: Like sour cream, it contributes to the deliciousness but also adds calories. Pairing it with some veggies isn’t a bad idea!
I would say enjoy these enchiladas in moderation! To sneak in some veggies and add nutritional value, why not serve them with a fresh salad or some steamed veggies on the side?
Ingredients List
– 2 cups cooked shredded chicken
– 8 small flour tortillas
– 1 can (10 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup shredded Monterey Jack cheese, plus extra for topping
– 1/2 cup diced green chiles (canned)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup milk (optional, for thinning the sauce)
– Fresh cilantro (for garnish, optional)
Yield: Serves about 4-6 people, depending on how hungry everyone is!
How to Make Easy Creamy White Chicken Enchiladas?
1. Preheat your oven to 350°F (175°C). This is where the magic begins!
2. In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, green chiles, garlic powder, onion powder, salt, and black pepper. Mix it all up until it’s beautifully blended.
3. Take a flour tortilla and spoon a generous portion of that scrumptious chicken mixture onto the center. Roll it up tight like you’re tucking it in for bed and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
4. In a separate bowl, mix the remaining sour cream with a little milk (only if you want a thinner sauce). Pour this creamy goodness over the enchiladas.
5. Sprinkle the top with shredded Monterey Jack cheese. Because, you know, cheese makes everything better!
6. Cover your baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, take off the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden—oh la la!
7. Remove from the oven and let it cool for a few minutes before serving. Top it off with fresh cilantro if you like that pop of color and flavor.
Serving Suggestions for Your Enchiladas!
These creamy white chicken enchiladas are incredible on their own, but if you want to kick it up a notch, consider serving them alongside a fresh side salad, some pico de gallo, or homemade guacamole for that extra punch of flavor. Feel free to adjust the spices or toss in some chopped jalapeños if you’re feeling adventurous.
I can’t wait for you to try making these Easy Creamy White Chicken Enchiladas! They’re sure to become a favorite in your household, just as they have in mine. If you give them a whirl, drop a comment and let me know how they turned out! Happy cooking, friend!
