Dinner Recipes

January 21, 2026

Easy White Chicken Enchiladas with Creamy White Sauce Bliss

Name: Easy White Chicken Enchiladas with Creamy White Sauce Bliss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded; 1 cup sour cream; 1 can cream of chicken soup; 1 cup shredded cheese; 8 flour tortillas; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon cumin

📊

Difficulty Easy

Recipe by

Mia

95 Views • 10 min read

Easy White Chicken Enchiladas with Creamy White Sauce Bliss

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Oh my goodness, let me tell you about my absolute favorite go-to dinner: Easy White Chicken Enchiladas with Creamy White Sauce! Seriously, this dish is a game changer in my kitchen. It’s one of those meals that makes you feel like a culinary rockstar, even when you’re short on time. I love how effortlessly it comes together—just mix, roll, and bake! The tender chicken wrapped in warm tortillas, all coated with that dreamy, creamy sauce, is simply irresistible. And the best part? It’s packed with flavor that even my picky eaters rave about! Trust me, once you try these enchiladas, they’ll become a staple in your weekly rotation. So grab your ingredients and let’s dive into this deliciousness!

Ingredients for Easy White Chicken Enchiladas with Creamy White Sauce

Alright, let’s gather our ingredients! This is where the magic begins, and I promise it’s super simple. Here’s what you’ll need to whip up these delicious enchiladas:

3 cups cooked chicken, shredded: You can use rotisserie chicken for a quicker option—just shred it up and you’re good to go!
1 cup sour cream: This adds a rich creaminess that makes the enchiladas so indulgent. Don’t skimp on this one!
1 can cream of chicken soup: This is the secret ingredient that brings everything together. It’s thick, creamy, and oh-so-delicious!
1 cup shredded cheese: I like to use a blend of Monterey Jack and cheddar for that perfect cheesy goodness. Go ahead and sprinkle a bit extra on top if you’re feeling fancy!
8 flour tortillas: You want the soft kind that can hold all that scrumptious filling without tearing. Flour tortillas are my favorite for this recipe.
1 cup chicken broth: This will help thin out the soup for that lovely sauce consistency. You can use low-sodium broth if you prefer.
1 teaspoon garlic powder: This adds a nice kick of flavor—who doesn’t love garlic?
1 teaspoon onion powder: Another flavor booster! It’s a staple in my kitchen for sure.
1 teaspoon cumin: This gives a warm, earthy flavor that really elevates the dish. Trust me, it’s worth it!

And there you have it! All the ingredients you’ll need to make these scrumptious Easy White Chicken Enchiladas with Creamy White Sauce. Let’s get to cooking!

How to Prepare Easy White Chicken Enchiladas with Creamy White Sauce

Alright, my friend, let’s get cooking! I’m going to walk you through each step to make sure your Easy White Chicken Enchiladas come out perfectly delicious. Just follow along, and you’ll be savoring these beauties in no time!

Prepping the Chicken Mixture

First things first, we need to whip up that magical chicken mixture! In a large mixing bowl, combine your shredded chicken and sour cream. I find it best to mix them together until they’re well combined. The sour cream should coat the chicken beautifully! Now, sprinkle in the garlic powder, onion powder, and cumin. Mix it all together until it’s evenly blended. Wow, the smell is already amazing! You want that flavor to soak into the chicken, so don’t rush this step—it’s worth it!

Assembling the Enchiladas

Now for the fun part—assembling our enchiladas! Grab your flour tortillas and lay them out on a clean surface. Take a generous scoop of the chicken mixture (about 1/3 cup should do) and place it in the center of each tortilla. Here’s a little tip: don’t overload them; you want to be able to roll them up easily. Now, fold the sides over the filling, and then roll from the bottom up. Just like wrapping a present! Place each rolled enchilada seam-side down in your greased baking dish. Keep going until you’ve filled all the tortillas. You’re doing great!

Baking the Enchiladas

Okay, we’re almost there! In a separate bowl, mix the cream of chicken soup with the chicken broth. This will be your creamy sauce that goes over the enchiladas. Pour this luscious mixture evenly over the rolled tortillas. Now, sprinkle your shredded cheese on top—don’t hold back; more cheese equals more happiness! Pop your baking dish into the preheated oven at 350°F (175°C) and bake for about 25-30 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges start to get a little golden. Ooh, I can’t wait for you to taste these!

Tips for Success

Easy White Chicken Enchiladas with Creamy White Sauce - detail 1

Alright, let’s make sure your Easy White Chicken Enchiladas with Creamy White Sauce are nothing short of spectacular! Here are my tried-and-true tips that’ll take your enchiladas from good to unforgettable:

Use Quality Chicken: If you can, opt for organic or free-range chicken. It really makes a difference in flavor and texture. And don’t hesitate to mix it up—try using dark meat for a richer taste!
Don’t Skip the Seasoning: Feel free to adjust the spices to your liking! Add a pinch of cayenne for some heat or even a dash of smoked paprika for a smoky twist. You’re the chef here, so make it your own!
Warm the Tortillas: Before rolling, warm your tortillas in a skillet or microwave for a few seconds. This will make them more pliable and easier to roll without tearing. You want happy tortillas!
Let It Rest: After baking, let the enchiladas sit for about 5-10 minutes before serving. This helps the sauce settle and makes for easier serving. Plus, it’ll allow those flavors to meld even more!
Add Fresh Toppings: Don’t forget to top your enchiladas with fresh cilantro, diced avocado, or a squeeze of lime. It adds a fresh pop of flavor that contrasts beautifully with the creamy sauce!
Make It Ahead: You can prepare all the steps in advance and just pop them in the oven when you’re ready to eat. This is a lifesaver for busy nights or when you have guests over!

With these tips in your back pocket, I just know you’ll create the most mouthwatering enchiladas! Enjoy the process, and don’t forget to taste as you go—cooking is all about love and flavor!

Nutritional Information

Alright, let’s talk about the numbers behind these scrumptious Easy White Chicken Enchiladas with Creamy White Sauce! It’s always good to know what’s going into our delicious meals, right? Here’s a rough estimate of the nutritional values per serving (that’s one enchilada, folks!):

Calories: 350
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Protein: 20g
Carbohydrates: 30g
Sugar: 2g
Fiber: 2g
Sodium: 600mg
Cholesterol: 60mg

Keep in mind, these values can vary based on specific ingredients you use, so consider this a ballpark figure. But hey, with all that creamy goodness and satisfying flavor, I’d say it’s worth every bite! Enjoy your enchiladas without a hint of guilt!

Frequently Asked Questions about Easy White Chicken Enchiladas

Can I use rotisserie chicken?

Absolutely! In fact, I highly recommend it if you’re looking to save some time. Using rotisserie chicken is a game changer because it’s already cooked and full of flavor. Just shred it up, and you’ll be ready to go in no time! It cuts down on prep work, which means you can get to the delicious part of the meal much faster. Plus, who doesn’t love the convenience of having a perfectly seasoned chicken ready to roll?

What can I substitute for sour cream?

If you’re not a fan of sour cream or just don’t have any on hand, no worries at all! You can substitute it with Greek yogurt for a similar tangy flavor and creamy texture. It’s a fantastic option that also adds a bit of protein. Another alternative is cream cheese—just soften it first and blend it well with a bit of milk to achieve that creamy consistency. Each substitute will give a slightly different taste, but they’ll all keep your enchiladas rich and delicious!

How can I make the sauce spicier?

If you love a little heat, there are plenty of ways to spice up that creamy sauce! One of my favorite tricks is to add a pinch of cayenne pepper or some diced jalapeños to the chicken mixture. You can also stir in some hot sauce or even a sprinkle of chipotle powder for a smoky kick. If you want to take it up a notch, try garnishing with sliced fresh jalapeños or a drizzle of spicy salsa right before serving. Get ready for a flavor explosion!

Why You’ll Love Easy White Chicken Enchiladas with Creamy White Sauce

Quick Preparation: You can whip these up in just about 45 minutes, making them perfect for busy weeknights or last-minute gatherings.
Delicious Flavors: The combination of tender chicken, creamy sauce, and melted cheese creates a flavor explosion that’s hard to resist!
Versatile Serving: These enchiladas are great on their own, but you can easily customize them with toppings like fresh cilantro, avocado, or salsa to suit your taste.
Kid-Friendly: Even the pickiest eaters will love these creamy, cheesy enchiladas. You can feel good about serving them a meal they’ll actually enjoy!
Make-Ahead Friendly: Prep them in advance and just pop them in the oven when you’re ready to eat. Perfect for meal prep or entertaining!
Freezer-Friendly: You can freeze leftovers for a quick meal later on. Just reheat and enjoy a delicious dinner without any extra effort!

Storage & Reheating Instructions

Now, let’s chat about how to store your delicious Easy White Chicken Enchiladas with Creamy White Sauce so you can enjoy them later! If you happen to have leftovers (which I doubt, because they’re that good!), just let them cool completely before storing. Transfer them to an airtight container and pop them in the refrigerator. They’ll stay fresh for about 3-4 days—perfect for quick lunches or late-night snacks!

If you want to keep them even longer, you can freeze them! Just wrap the enchiladas tightly in plastic wrap or foil, and then place them in a freezer-safe container. They’ll be good for up to 2 months. When you’re ready to enjoy, simply thaw them overnight in the fridge before reheating.

For reheating, I recommend using the oven to maintain that lovely texture. Preheat your oven to 350°F (175°C), and place the enchiladas in a baking dish. Cover them with foil to prevent them from drying out and heat for about 20-25 minutes, or until they’re warmed through and the cheese is melty again. If you’re in a pinch, you can also microwave them—just pop one on a plate and heat for about 1-2 minutes, checking to make sure it’s heated evenly. Easy peasy!

With these storage and reheating tips, you’ll always have a comforting meal ready to go. Enjoy every last bite of your enchiladas, my friend!