White Chicken Enchiladas are delicious baked tortillas filled with shredded chicken, cream cheese and green chilis baked in a creamy sauce and topped with cheese.
White Chicken Enchiladas are an easy chicken dinner recipe perfect for weeknights.
These chicken enchiladas with green chilis are packed with flavour.
This enchilada recipe takes just under and hour from start to finish and produces eight enchiladas.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make these chicken enchiladas, I started by dumping some cooked shredded chicken into a large bowl.
I added some cubed cream cheese and green chilis to the bowl.
I mixed until all of the ingredients were fully combined.
Then I spooned the mixture into the center of warmed tortillas.
I rolled up the tortillas tightly, leaving the ends open.
I sprayed a 9 x 13 inch baking dish well with cooking spray.
Then I placed the rolled tortillas in the baking dish.
I melted some butter in a pan over medium-low heat.
I added some diced onions to the pan and cooked them until they were translucent.
I reduced the heat to low and added some sour cream and cream of chicken soup to the pan.
I mixed until smooth.
I added some Monterey jack cheese to the pan.
I stirred until the cheese was melted.
I poured the sauce over the enchiladas in the baking dish.
I sprinkled some more Monterey jack cheese on top.
I baked the enchiladas until the cheese melted and the sauce was bubbling.
I sprinkled some chopped cilantro on top.
Then the chicken enchiladas were ready to serve.
I served my enchiladas with some sour cream, salsa and jalapenos for topping.
If you are looking for an easy chicken dinner recipe, then you need to try these White Chicken Enchiladas!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make These White Chicken Enchiladas:
- 3 ½ cups shredded chicken
- 1 (8-ounce) package cream cheese, softened and sliced into cubes
- 1 (4-ounce) can diced green chilis, mild
- 8 (taco size) flour tortillas
- 2 tablespoons butter
- ½ cup yellow onion, diced
- 1 (10.5-ounce) can cream of chicken soup
- 1 (8-ounce) container sour cream
- 1 cup Monterey Jack cheese
Topping
- 1 cup Monterey Jack cheese
- Chopped cilantro for garnish
- Optional serving toppings: Sour cream, limes, jalapeño peppers, salsa, etc.
How to Make White Chicken Enchiladas:
- Preheat oven to 350F.
- Spray a 9 x 13 inch baking dish well with cooking spray.
- In a large bowl, add chicken, softened cream cheese, and green chilis; mix until well combined.
- Warm 4 tortillas at a time in the microwave for 20 seconds.
- Spoon the chicken mixture into the middle of the warmed tortillas, about (½-⅔ cup) into each shell.
- Tightly roll up the tortilla, leaving the ends open.
- Place them side-by-side (1 layer) into the greased pan (seam side down) and set aside.
- In a large pan, melt the butter over medium-low heat.
- Add onion and cook until soft and translucent (about 1-2 minutes).
- Turn heat to low, then add cream of chicken soup and sour cream; mix until smooth.
- Stir in Monterey Jack cheese; mix until combined and the cheese is melted.
- Evenly pour and spread the sauce over the enchiladas.
- Sprinkle the top with 1 cup Monterey Jack cheese (more if you like it extra cheesy).
- Bake for 25-30 minutes or until the cheese is melted and the sauce is hot and bubbly.
- Garnish with chopped cilantro and serve with desired toppings. Serve while hot.
- Enjoy!
White Chicken Enchiladas
White Chicken Enchiladas are delicious baked tortillas filled with shredded chicken, cream cheese and green chilis baked in a creamy sauce and topped with cheese.
Ingredients
- 3 ½ cups shredded chicken
- 1 (8-ounce) package cream cheese, softened and sliced into cubes
- 1 (4-ounce) can diced green chilis, mild
- 8 (taco size) flour tortillas
- 2 tablespoons butter
- ½ cup yellow onion, diced
- 1 (10.5-ounce) can cream of chicken soup
- 1 (8-ounce) container sour cream
- 1 cup Monterey Jack cheese
Topping
- 1 cup Monterey Jack cheese
- Chopped cilantro for garnish
- Optional serving toppings: Sour cream, limes, jalapeño peppers, salsa, etc.
Instructions
- Preheat oven to 350F.
- Spray a 9 x 13 inch baking dish well with cooking spray.
- In a large bowl, add chicken, softened cream cheese, and green chilis; mix until well combined.
- Warm 4 tortillas at a time in the microwave for 20 seconds.
- Spoon the chicken mixture into the middle of the warmed tortillas, about (½-⅔ cup) into each shell.
- Tightly roll up the tortilla, leaving the ends open.
- Place them side-by-side (1 layer) into the greased pan (seam side down) and set aside.
- In a large pan, melt the butter over medium-low heat.
- Add onion and cook until soft and translucent (about 1-2 minutes).
- Turn heat to low, then add cream of chicken soup and sour cream; mix until smooth.
- Stir in Monterey Jack cheese; mix until combined and the cheese is melted.
- Evenly pour and spread the sauce over the enchiladas.
- Sprinkle the top with 1 cup Monterey Jack cheese (more if you like it extra cheesy).
- Bake for 25-30 minutes or until the cheese is melted and the sauce is hot and bubbly.
- Garnish with chopped cilantro and serve with desired toppings. Serve while hot.
- Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 436mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 24g
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