Oh my gosh, let me tell you about my *easy creamy white chicken enchiladas*! These beauties have become a weeknight favorite in my house, and trust me, once you try them, they’ll be yours too! They’re so simple to whip up, yet they taste like you spent hours in the kitchen. Imagine tender, shredded chicken wrapped in warm tortillas, all smothered in a luscious creamy sauce that’s just bursting with flavor. It’s comfort food at its finest, and the best part? You can have dinner on the table in about 45 minutes! Seriously, who can resist that?
Ingredients List
Here’s what you’ll need to make my *easy creamy white chicken enchiladas*. Each ingredient plays a crucial role in giving these enchiladas that rich and satisfying flavor. Let’s dive in!
- 2 cups cooked shredded chicken: You can use any cooked chicken you like, but I often grab a rotisserie chicken for convenience. Just shred it up, and you’re good to go!
- 1 cup packed sour cream: This creamy goodness adds a delightful tang and richness to the filling. Make sure to pack it in for maximum creaminess!
- 1 can (10.5 oz) cream of chicken soup: This is where the magic happens! The soup adds a creamy base that ties everything together beautifully.
- 1 cup shredded cheese: I love using a blend of cheddar and Monterey Jack for that perfect melty texture. Feel free to use your favorite cheese, though!
- 8 flour tortillas: Go for large flour tortillas; they’re soft and pliable, making them perfect for rolling up all that delicious filling.
- 1 cup chicken broth: This helps create a lovely sauce to pour over the rolled enchiladas, keeping them moist and flavorful as they bake.
- 1 teaspoon garlic powder: A must-have for adding that warm, savory flavor.
- 1 teaspoon onion powder: This complements the garlic and enhances the overall taste of the enchiladas.
- Salt and pepper to taste: Don’t forget to season to your liking! A little sprinkle of salt and a dash of pepper can make a world of difference.
How to Prepare Easy Creamy White Chicken Enchiladas
Alright, let’s get cooking! Making these *easy creamy white chicken enchiladas* is a breeze, and I promise you’ll love every step of the process. Just follow along, and soon you’ll have a delicious dinner ready to serve!
Preparing the Chicken Mixture
First things first, preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 cups of cooked shredded chicken, 1 cup packed sour cream, 1 can (10.5 oz) of cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, and add salt and pepper to taste. I like to use a fork to mix everything together until it’s well combined; you want that creamy goodness to coat every piece of chicken. Once it’s mixed, set it aside for a moment.
Assembling the Enchiladas
Now comes the fun part! Grab those 8 flour tortillas and spread a small amount of the chicken mixture onto each tortilla. Don’t overfill—just a nice line down the center works perfectly. Then, roll each tortilla up tightly, tucking in the sides as you go, and place them seam-side down in a greased baking dish. It’s like wrapping little presents of deliciousness!
Baking the Enchiladas
Once all the enchiladas are snug in the dish, take the remaining chicken mixture and mix it with 1 cup of chicken broth in a separate bowl. Pour this luscious sauce evenly over the rolled enchiladas, making sure they’re all covered. Now, sprinkle 1 cup of shredded cheese over the top because, let’s be honest, cheese makes everything better! Pop the dish into your preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden. You’ll smell that heavenly aroma wafting through your kitchen, and I promise, it’ll be worth the wait!
Tips for Success
Now that you’re all set to make these *easy creamy white chicken enchiladas*, let me share some of my best tips to ensure they turn out perfectly every single time!
- Use rotisserie chicken: Seriously, it’s a game changer! It saves so much time and adds incredible flavor. Just shred it up, and you’re ready to go!
- Adjust your spices: Don’t be shy about tweaking the seasonings to suit your taste! If you love a little heat, throw in some chili powder or diced jalapeños for a spicy kick.
- Don’t skimp on the cheese: I always say, the more cheese, the better! You can even mix in different types of cheese for a unique flavor combo. Think pepper jack for a bit of a zing!
- Let them rest: After baking, let the enchiladas sit for a few minutes before digging in. This helps them firm up a bit, making them easier to serve.
- Garnish for extra flair: A sprinkle of fresh cilantro or sliced green onions on top just before serving adds a pop of color and freshness that takes these enchiladas to the next level!
With these tips, you’ll be well on your way to creating a dish that’ll impress everyone at the table. Enjoy the process, and happy cooking!
Nutritional Information Section
Now, let’s chat about the nutritional side of my *easy creamy white chicken enchiladas*! Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use, so think of these numbers as a general estimate rather than an exact science. Here’s a typical breakdown per serving (1 enchilada):
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These enchiladas pack a satisfying punch, making them a great option for a hearty meal. Just remember to adjust the ingredients according to your dietary needs, and enjoy every cheesy, creamy bite!
FAQ Section
Can I use other types of cheese?
Absolutely! While I love the classic combination of cheddar and Monterey Jack, you can totally mix it up. Pepper Jack adds a little spiciness, while a creamy queso blanco can make it extra rich. If you want a stronger flavor, try using crumbled feta or even blue cheese for a twist! Just keep in mind that different cheeses melt differently, so experiment to find your perfect blend!
How do I store leftovers?
Leftovers? Yes, please! To store your *easy creamy white chicken enchiladas*, simply let them cool completely, then cover them tightly with plastic wrap or transfer them to an airtight container. They’ll keep well in the fridge for about 3-4 days. When you’re ready to enjoy them again, just pop them in the oven at 350°F (175°C) until heated through, about 20 minutes. You might even want to add a sprinkle of cheese on top before reheating for that melty goodness!
Can I make these enchiladas ahead of time?
Definitely! These enchiladas are fantastic for make-ahead meals. You can assemble them completely, cover with foil, and refrigerate for up to 24 hours before baking. When you’re ready to cook, just pop them in the oven straight from the fridge. You may need to add a few extra minutes to the baking time since they’ll be cold. This way, you can have a delicious, homemade dinner waiting for you after a busy day!
Why You’ll Love This Recipe
- Quick preparation: With just 15 minutes of prep time, you can have a delicious meal ready in under an hour, making it perfect for busy weeknights.
- Comforting flavors: The creamy sauce, tender chicken, and cheesy goodness come together to create a dish that feels like a warm hug on a plate.
- Satisfying dish: Each enchilada is packed with flavor and protein, leaving you and your family feeling full and happy after every meal.
- Family-friendly: Kids and adults alike will love these enchiladas, making them a surefire hit at the dinner table. Plus, they’re easy to customize to suit everyone’s taste!
Equipment List
Before you dive into making these *easy creamy white chicken enchiladas*, make sure you have the right tools on hand. Here’s a handy list of equipment that’ll help you whip up this delicious dish without a hitch!
- Large mixing bowl: Perfect for combining all those creamy ingredients for the filling.
- Fork or spatula: Use this for mixing the chicken mixture thoroughly. A fork is great for shredding the chicken too!
- 9×13 inch baking dish: This size is ideal for holding all your rolled enchiladas snugly as they bake, helping them stay moist and tasty.
- Measuring cups: To ensure you get all the ingredient quantities just right, especially for the broth and cheese.
- Measuring spoons: For those smaller amounts of spices, these will come in super handy!
- Aluminum foil: Optional, but useful if you want to cover the dish while baking to prevent over-browning, especially if you’re making them ahead of time.
- Oven mitts: Always a must-have for safely taking that hot dish out of the oven!
With these tools ready, you’ll be all set to create some mouthwatering enchiladas that your family will rave about. Happy cooking!
Variations
If you’re feeling adventurous and want to mix things up with my *easy creamy white chicken enchiladas*, I’ve got some fantastic variations that’ll add a unique twist to this already delicious dish!
- Vegetable Enchiladas: Swap out half of the chicken for sautéed veggies like bell peppers, zucchini, or spinach. This not only makes it a bit healthier but also packs in extra flavor and color!
- Spicy Kick: Add some diced jalapeños or a splash of hot sauce to the chicken mixture for those who enjoy a little heat. You can also use pepper jack cheese instead of the usual cheddar for an added zing!
- Herb Infusion: Mix in some fresh chopped cilantro or parsley into the filling for a burst of freshness. You can even try using different herbs like oregano or thyme for a delightful flavor change!
- Mexican Street Corn Style: Add some sweet corn and crumbled cotija cheese to the filling for a creamy, sweet twist reminiscent of elote, or Mexican street corn. It’s a fun and tasty addition!
- Buffalo Chicken Enchiladas: For a tangy twist, mix in some buffalo sauce with the chicken filling, then top with blue cheese crumbles before baking. It’s the perfect combo for buffalo wing lovers!
- Cheesy Spinach and Artichoke: Incorporate some chopped artichoke hearts and fresh spinach into the filling, along with cream cheese for a decadent, cheesy experience that’s hard to resist.
With these variations, you can enjoy a new flavor profile each time you make these enchiladas! Feel free to get creative and find your perfect combination. Happy experimenting!
Imprimer
easy creamy white chicken enchiladas: 5 flavors you must try
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
Easy creamy white chicken enchiladas are a delightful dish made with shredded chicken, creamy sauce, and cheese wrapped in tortillas.
Ingrédients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 can cream of chicken soup (10.5 oz)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Spread a small amount of the chicken mixture on each tortilla.
- Roll the tortillas and place them seam-side down in a greased baking dish.
- In another bowl, mix chicken broth and remaining chicken mixture. Pour over the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until bubbly and cheese is melted.
Notes
- Use rotisserie chicken for quicker preparation.
- Top with fresh cilantro or green onions before serving.
- Adjust spices according to your taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 350
- Sucre: 2g
- De Sodium: 800mg
- La graisse: 18g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 20g
- Le taux de cholestérol: 70mg
Mots-clés: easy creamy white chicken enchiladas
