When I think of comfort food, easy creamy white chicken enchiladas always come to mind. There’s something about the combination of tender chicken, creamy sauce, and melted cheese wrapped snugly in a warm tortilla that just makes my heart sing! I remember the first time I made these for my family; they were skeptical at first, but after one bite, the smiles on their faces were priceless. The richness of the cream of chicken soup mixed with the tang of sour cream creates this heavenly texture that’s downright irresistible. And don’t get me started on the green chilies—just the right amount of kick! Trust me, these enchiladas are not just a meal; they’re a warm hug on a plate that you’ll want to make again and again.
Ingredients for Easy Creamy White Chicken Enchiladas
- 2 cups cooked shredded chicken
- 1 cup packed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese (I love using a mix of Monterey Jack and cheddar!)
- 8 flour tortillas (soft and pliable work best)
- 1 cup diced green chilies (canned or fresh, your choice!)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
How to Prepare Easy Creamy White Chicken Enchiladas
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This is crucial for ensuring that your enchiladas come out perfectly warm and melty, so don’t skip this step!
Mix the Filling
In a large bowl, combine your cooked shredded chicken, cream of chicken soup, sour cream, diced green chilies, garlic powder, onion powder, and a sprinkle of salt and pepper. Give it a good stir until everything is well blended. You’re aiming for a creamy, cohesive mixture that holds together nicely—nothing too watery or dry. If you see big chunks of chicken, just break them up gently with a fork as you mix!
Fill and Roll the Tortillas
Now comes the fun part! Take one of your flour tortillas and spoon a generous amount of that delicious chicken mixture right down the center. Don’t overfill it, or you’ll have a messy situation on your hands! Roll it up tightly, tucking in the sides as you go to keep everything snug. Place the rolled tortilla seam-side down in your baking dish. Repeat this with all the tortillas until your dish is filled with these tasty little bundles.
Prepare the Baking Dish
Before you get too excited about baking, let’s make sure our baking dish is ready to go! Grease it lightly with a bit of olive oil or cooking spray to prevent sticking. Arrange your rolled tortillas snugly in the dish, making sure they’re all lined up nicely. This will help them cook evenly and keep each enchilada perfectly intact.
Add Sauce and Cheese
Pour the remaining cream of chicken soup over the top of your rolled tortillas, spreading it out evenly. It’s like giving them a cozy blanket! Then, sprinkle a good amount of shredded cheese all over the top—about a cup should do it. I love a cheesy topping because it gets all bubbly and golden while baking!
Bake the Enchiladas
Time to pop those enchiladas into the oven! Bake them for about 20-25 minutes, or until they’re heated through and the cheese is melted and slightly golden. You’ll know they’re done when the entire kitchen is filled with that wonderful aroma. Give them a little check at the 20-minute mark; if the cheese is all gooey and delightful, they’re ready to come out!
Tips for Success
- Use Rotisserie Chicken: For a super quick option, grab a rotisserie chicken from the store. It saves time and adds incredible flavor!
- Adjust the Spice Level: If you like a little heat, toss in some chopped jalapeños or a pinch of cayenne pepper to the filling. It’s a great way to kick things up a notch!
- Fresh Toppings: Don’t forget to garnish! Fresh cilantro, a squeeze of lime juice, or even some diced avocado on top can elevate these enchiladas to the next level.
- Make Ahead: You can assemble these enchiladas ahead of time and just pop them in the oven when you’re ready. Perfect for busy nights!
- Experiment with Cheese: Feel free to mix different types of cheese—pepper jack adds a nice kick, while a sharp cheddar brings a great flavor!
- Don’t Skip the Greasing: Greasing your baking dish is key to ensuring those enchiladas come out easily. Trust me, you’ll thank yourself later!
Nutritional Information
When it comes to easy creamy white chicken enchiladas, it’s nice to know what you’re serving up! Here’s a rough estimate of the nutritional values for one enchilada:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
- Sodium: 600mg
- Cholesterol: 70mg
Keep in mind that these numbers can vary depending on the specific ingredients you use, like the type of cheese or whether you opt for low-fat options. So, feel free to adjust based on what you prefer and enjoy these delicious enchiladas guilt-free!
FAQ Section
I’ve gathered some of the most common questions I get about these easy creamy white chicken enchiladas, so let’s dive in!
Can I make these enchiladas ahead of time?
Absolutely! You can assemble your enchiladas a day in advance and keep them covered in the fridge. Just pop them in the oven when you’re ready to bake! This is a fantastic time-saver for busy weeknights or when you have guests coming over.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use Greek yogurt for a healthier twist. It’ll give you that creamy texture without sacrificing flavor. Alternatively, cream cheese can also work in a pinch, though it might make the filling a bit richer.
How do I store leftovers?
To store any delicious leftovers, simply place them in an airtight container in the fridge. They should keep well for about 3-4 days. Just reheat them in the oven or microwave until warmed through. Trust me, they’re just as good the next day!
Can I freeze these enchiladas?
You sure can! If you’re looking to meal prep, freeze them before baking. Just wrap the assembled enchiladas tightly in plastic wrap and then in foil. When you’re ready to enjoy them, bake straight from frozen; just add a little extra time to ensure they heat through completely.
What can I add for extra flavor?
Oh, the possibilities are endless! You can add some chopped fresh herbs like cilantro or parsley, or even a sprinkle of taco seasoning into the filling for an extra kick. If you like things spicy, consider adding diced jalapeños or a splash of hot sauce!
Are these enchiladas gluten-free?
Yes, as long as you use gluten-free flour tortillas, these enchiladas are a great gluten-free option. Just double-check the labels to be sure!
Why You’ll Love This Recipe
- Quick and Easy: With just a handful of ingredients and about 40 minutes from start to finish, you’ll have a satisfying meal ready in no time!
- Comfort Food Delight: These enchiladas are like a cozy blanket on a chilly evening—rich, creamy, and oh-so-satisfying!
- Flavor Packed: The combination of tender chicken, creamy sauce, and zesty green chilies creates a mouthwatering flavor explosion in every bite.
- Versatile: You can easily customize them with your favorite ingredients, like adding beans, corn, or different spices to suit your taste.
- Make Ahead Option: Perfect for busy schedules! You can prep these enchiladas in advance, making weeknight dinners a breeze.
- Great for Leftovers: They store wonderfully and taste just as delicious the next day, so you can enjoy them again and again!
- Kid-Friendly: Even picky eaters love these enchiladas, making them a hit for family dinners.
- Freezer Friendly: Assemble and freeze for those nights when you need a quick meal without the fuss!
Storage & Reheating Instructions
Storing your easy creamy white chicken enchiladas properly is key to keeping them delicious for later! To store leftovers, simply place them in an airtight container and pop them in the fridge. They’ll be good for about 3-4 days, but trust me, they probably won’t last that long because they’re just too tasty!
If you want to freeze them, go ahead! Just wrap the assembled enchiladas tightly in plastic wrap, then again in foil to prevent freezer burn. They can be frozen for up to 3 months. When you’re ready to enjoy them, you can bake them straight from frozen. Just add about 10-15 extra minutes to the baking time, and make sure they’re heated all the way through.
For reheating, I recommend using the oven to keep that wonderful cheese melted and the tortillas nice and soft. Preheat your oven to 350°F (175°C), place the enchiladas in an oven-safe dish, and cover with foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. If you’re in a hurry, the microwave works too! Just pop them in for about 1-2 minutes, checking to make sure they’re heated evenly. Enjoy the cozy goodness again!
Drucken
Easy Creamy White Chicken Enchiladas: 7 Comforting Steps
- Gesamtzeit: 40 minutes
- Ertrag: 4 servings 1x
- Ernährung: Glutenfrei
Beschreibung
Easy creamy white chicken enchiladas are a delicious and comforting dish made with tender chicken, creamy sauce, and cheese wrapped in tortillas.
Zutaten
- 2 cups cooked shredded chicken
- 1 cup cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese
- 8 flour tortillas
- 1 cup diced green chilies
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Anweisungen
- Preheat oven to 350°F (175°C).
- In a bowl, mix shredded chicken, cream of chicken soup, sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a greased baking dish.
- Pour remaining cream of chicken soup over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
Notes
- You can use rotisserie chicken for convenience.
- For a spicier dish, add jalapeños.
- Serve with fresh cilantro and lime juice.
- Prep Time: 15 minutes
- Kochen Zeit: 25 minutes
- Kategorie: Main Dish
- Methode: Baking
- Küche: Mexican
Ernährung
- Portionsgröße: 1 enchilada
- Kalorien: 350
- Zucker: 2g
- Natrium: 600mg
- Fett: 20g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 30g
- Faser: 2g
- Protein: 20g
- Cholesterin: 70mg
Keywords: easy creamy white chicken enchiladas
