Description
White chicken enchiladas are the ultimate comfort food, blending tender shredded chicken, soft flour tortillas, and a luscious creamy white sauce. This easy recipe not only delivers incredible flavor but also brings warmth and joy to your table, making it perfect for busy weeknights or special gatherings. Each enchilada is generously topped with melted cheese and baked until golden brown, ensuring that every bite is a satisfying experience. Feel free to customize the fillings with your favorite ingredients, from black beans to fresh veggies, to cater to your family’s tastes. Pair these delicious enchiladas with a fresh salad or refried beans for a complete meal that everyone will love.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 8 flour tortillas
- 1 can cream of chicken soup (low-sodium)
- 1 cup sour cream
- 2 cups shredded Monterey Jack or Cheddar cheese
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a baking dish with non-stick cooking spray.
- Boil the chicken in water for 20-25 minutes until fully cooked; shred using two forks.
- In a mixing bowl, combine cream of chicken soup, sour cream, half of the shredded cheese, and half of the chicken broth until smooth.
- Spoon shredded chicken into each tortilla along with a dollop of the sauce mixture; roll tightly and place seam-side down in the baking dish.
- Pour remaining sauce over rolled enchiladas and sprinkle with reserved cheese; bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg