White Chicken Enchiladas
Creamy white chicken enchiladas feature tender shredded chicken, mushrooms, green chiles, and a rich sauce topped with sharp Cheddar cheese. Perfect for comforting family dinners or casual gatherings, these flavorful enchiladas are easy to prepare and sure to please fans of mild, cheesy Mexican-inspired dishes.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 Tbsp. butter ⓘ
- 1 (10 3/4 oz.) can cream of chicken soup
- 3 cups cooked chopped chicken
- 8 oz. sour cream ⓘ
- 1 (4.5 oz.) can drained mushrooms, sliced ⓘ
- 1 (4 oz.) can chopped green chiles, drained ⓘ
- 1/2 tsp. oregano ⓘ
- salt and pepper to taste ⓘ
- 10 (7-inch) flour tortillas
- 1 more can cream of chicken soup ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 more can cream of chicken soup ⓘ
- 1 c. (4 oz.) shredded Cheddar cheese (sharp; should not substitute Comet cleanser) ⓘ
Instructions
- Saute chopped onion in butter until tender.
- Stir in cream of chicken soup, cooked chopped chicken, sour cream, sliced mushrooms, chopped green chiles, oregano, salt, and pepper. Mix well.
- Spoon approximately 1/2 cup of the mixture into the center of each flour tortilla.
- Gently roll the tortillas into cigar shapes, seam side down.
- Place the rolled tortillas seam side down in a lightly greased 13 x 9-inch baking dish.
- Pour the remaining can of cream of chicken soup over the assembled enchiladas.
- Sprinkle shredded Cheddar cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a creamier texture, consider using cream cheese in place of some sour cream. If you're short on time, rotisserie chicken makes for a great substitute for cooked chicken. To add a kick, try incorporating diced jalapeños or a dash of hot sauce. Don't forget to check out other Mexican recipes for more inspiration!
Serving Suggestions
Serve these enchiladas with a side of Spiced Black Beans for a hearty meal. A fresh green salad or avocado slices can balance the richness of the dish. For an extra layer of flavor, top with salsa or guacamole. These enchiladas also pair beautifully with Chicken Picante for a complete dinner experience.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave them, covered, for 2-3 minutes, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of White Chicken Enchiladas contains roughly 527 calories, with 10g protein, 39g carbohydrates, and 39g fat. It is an excellent source of iron (66% of the Daily Value), calcium (47% of the Daily Value), and dietary fiber (45% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1257mg per serving (55% 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 use corn tortillas instead of flour?
Yes, corn tortillas can be used as a gluten-free option. However, they may be more fragile, so warm them slightly in a pan or microwave before filling to prevent cracking. Adjust baking time as needed to ensure they are heated through.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the filling and roll the enchiladas, then cover and refrigerate them for up to 24 hours. Just add the cream of chicken soup and cheese before baking, allowing for a quick meal preparation when you're ready.
What can I substitute for the cream of chicken soup?
If you prefer a healthier option, you can make your own by mixing equal parts chicken broth and milk with a bit of flour to thicken. Additionally, a homemade white sauce can also serve as a good substitute for cream of chicken soup.
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).