Description
Cheesy Creamy White Chicken Enchiladas are the ultimate comfort food, perfect for any occasion. These mouthwatering enchiladas feature soft flour tortillas filled with tender, shredded chicken and a velvety creamy mixture of cream cheese and sour cream. Topped with a zesty sauce made from cream of mushroom soup and green chiles, they are baked until bubbly and golden. Easy to prepare and endlessly customizable, these enchiladas can cater to various tastes—swap out chicken for turkey or beans for a delicious vegetarian option. Serve them at cozy family dinners or festive gatherings, and watch them quickly become a beloved favorite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 2–3 cloves fresh garlic
- 8 ounces cream cheese
- 1 cup sour cream
- 8–10 flour tortillas
- 1 can cream of mushroom soup
- 1 small can green chiles
Instructions
- Preheat oven to 350°F (175°C). Cook chicken in boiling water for 15-20 minutes until done; shred.
- Sauté chopped onion and minced garlic in olive oil until soft (about 5 minutes).
- Mix shredded chicken with sautéed aromatics, cream cheese, sour cream, salt, and pepper.
- Warm tortillas briefly; fill with about 1/4 cup of the mixture and roll tightly.
- Place rolled tortillas seam-side down in a greased baking dish. Mix cream of mushroom soup with green chiles; pour over enchiladas.
- Bake uncovered for 25-30 minutes until bubbly.
Notes
- For added flavor, consider seasoning the chicken while it cooks.
- You can substitute shredded turkey or beans for a different protein option.
- Enhance the dish with toppings like cilantro, jalapeños, or diced tomatoes after baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg