Easy White Chicken Enchiladas
Easy White Chicken Enchiladas is a fast meal that is always a hit at the dinner table. I use rotisserie chicken for easy prep and a flavorful creamy white sauce with just 3 simple ingredients. Your family will request this time and time again!
Ingredients
For the enchiladas:
- 4 ounces softened cream cheese
- 1 tbsp taco seasoning
- 1 tbsp milk or water
- 3 cups shredded, cooked chicken use a rotisserie from the grocery store for easy prep
- 9-10 7-inch flour or corn tortillas
For the white sauce:
- 1 (10) ounce can cream of chicken soup
- 1 (10) ounce can Rotel tomatoes and green chilies
- 1 cup sour cream
- 2 tbsp milk or water
Topping:
- 1 tbsp tacos seasoning
- 1 1/2 cups shredded cheddar cheese
- 2 green onions sliced thin
Additional toppings:
- fresh avocado
- diced tomatoes
- cilantro
- hot sauce
Instructions
Preheat oven to 350℉ and spray a 2 quart baking dish with non-stick cooking spray.
- In a medium size bowl combine cream cheese, 1 tablespoon taco seasoning, 1 tablespoon milk or water, and shredded chicken. The mixture will be thick. Spread 2-3 tablespoons of chicken mixture down the center of tortilla leaving 1/2 inch at the ends of tortilla. Roll tightly then place seam side down in prepared baking dish.
- Using the same bowl from the chicken mixture, combine cream of chicken soup, tomatoes and green chilies, sour cream, and 1 tablespoon milk or water until smooth. Pour sauce over enchiladas making sure to get around the edges and in between tortillas rolls. Sprinkle the top with 1 tablespoon of taco seasoning then shredded cheese. Cover tightly with foil.
- Bake in preheated oven for 15 minutes, then remove the foil and bake another 15-20 minutes or until hot and bubbly. Scatter the top with fresh green onion slices and serve with your favorite toppings.
Notes
Tips:
Cheese– As you can see the ingredients are super simple you may even have them on hand right now! You can obviously use your favorite cheeses like Monterey Jack, Colby Jack, and Pepper Jack would give it a nice spice, or use a Mexican blend from the grocery store.
Condensed Soup– This recipe to be super easy and convenient and canned cream of chicken soup is just that. However on days when I’m feeling extra motivated to spend a little extra time cooking, I do like to make cream of chicken soup from scratch. It truly is delicious. You can find one of my favorite recipes here. But if I’m being honest, and I bet some of you feel the same way, convivence on occasion is just nice. And these enchiladas with all the convenient store bought ingredients is still fantastically delicious!
Tortillas– I’ve made this enchilada recipe with flour, corn, and low-carb tortillas. They all come out perfect in their own way. Flour tortillas will have a softer texture, while the corn has a little bite to it. Either way, you can’t go wrong.
Make ahead- Enchiladas can be prepped a few days in advance. Assemble the meat mixture and tortillas and cover tightly with foil and place in the refrigerator. Make the sauce in a separate container with a tight fitted lid and also store in the refrigerator. When ready to bake, pour the sauce over the rolled tortillas, followed by taco seasoning, and cheese. Cover with foil and bake for 25-minutes in preheated oven. Remove foil and bake another 10-15 minutes or until hot and bubbly.
Nutritional facts based on low-carb tortillas and 2 enchiladas per person.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | |
| Calories | 653 |
| % Daily Value* | |
| Total Fat 35.2g | 45% |
| Saturated Fat 16.7g | 83% |
| Cholesterol 131mg | 44% |
| Sodium 1646mg | 72% |
| Total Carbohydrate 44.1g | 16% |
| Dietary Fiber 20.2g | 72% |
| Total Sugars 2.4g | |
| Protein 40.5g | |
| Vitamin D 4mcg | 21% |
| Calcium 324mg | 25% |
| Iron 1mg | 8% |
| Potassium 560mg | 12% |