Angela'S White Enchiladas
Creamy white enchiladas filled with shredded chicken, chiles, and olives, topped with cheese. A comforting, flavorful dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- To make the sauce, mix together undiluted cream of chicken soup, sour cream, and one can of diced chiles. Set aside.
- Mix together cooked, shredded chicken, one can of diced chiles, sliced olives, diced onion, and Jack cheese to prepare the filling.
- Fry tortillas slightly to soften them.
- Spread some sauce in the bottom of a 9 x 13-inch baking pan.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in the pan.
- Pour the remaining sauce over the rolled tortillas and sprinkle with additional cheese or cheddar if preferred.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a creamier sauce, consider adding a bit of milk or chicken broth to the cream of chicken soup. If you'd like a bit of heat, try using spicy diced chiles. You can also substitute Greek yogurt for sour cream for a healthier option. To save time, use rotisserie chicken instead of cooking your own. This enchilada dish is versatile, allowing for various fillings.
Serving Suggestions
Serve these white enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They pair beautifully with Santa Fe-Style Chicken Chili for a hearty dinner. For added freshness, top with diced tomatoes, avocado, or cilantro. These enchiladas are perfect for gatherings and can be accompanied by tortilla chips and salsa.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual servings for a quicker option, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Angela'S White Enchiladas contains roughly 371 calories, with 10g protein, 58g carbohydrates, and 12g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (19% of the Daily Value), and calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the enchiladas before baking?
Yes, you can assemble the enchiladas and freeze them before baking. Just make sure to cover them well with plastic wrap and aluminum foil. When you're ready to bake, thaw them in the refrigerator overnight, then bake as directed. This is a great way to prepare meals in advance.
What type of cheese works best in this recipe?
While the recipe suggests Jack cheese, you can also use Monterey Jack, cheddar, or a blend of Mexican cheeses for extra flavor. If you prefer a sharper taste, go for sharp cheddar. Just keep in mind that the cheese should melt well to create a creamy texture.
How can I make this recipe vegetarian?
To make these white enchiladas vegetarian, simply omit the chicken and increase the amount of vegetables in the filling. Consider adding sautéed bell peppers, zucchini, or mushrooms. You can also incorporate black beans for protein and a hearty texture in this delicious dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).