White Chicken Enchiladas Recipe

Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package 12 Flour Tortillas; 2 cups Shredded Chicken; 3 ounces, weight Cream Cheese, Softened; 1/2 cups Chopped Onion; 1 can Cream Of Chicken Soup; 4 ounces, weight Can Chopped Green Chilies; 1/2 teaspoons Cumin; 1/2 teaspoons Salt; 1 cup Sour Cream; 1/2 cups Milk; 1 cup Monterey Jack Cheese

Servings: persons

1 package 12 Flour Tortillas
2 cups Shredded Chicken
3 ounces, weight Cream Cheese, Softened
1/2 cups Chopped Onion
1 can Cream Of Chicken Soup
4 ounces, weight Can Chopped Green Chilies
1/2 teaspoons Cumin
1/2 teaspoons Salt
1 cup Sour Cream
1/2 cups Milk
1 cup Monterey Jack Cheese

1
Preheat oven to 350 degrees.
2
Combine chicken, cream cheese and onion.
3
Wrap chicken mixture into about 12 warmed tortillas.
4
Lay the enchiladas in a rectangular pan.
5
Combine soup, chilies, cumin, salt, sour cream, and milk.
6
A blender makes this sauce creamy and smooth, but is not necessary.
7
Pour soup mixture over enchiladas.
8
Cover with foil and bake for 30 minutes.
9
Remove foil, cover with monterey jack cheese, and return to oven until cheese is melted.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package 12 Flour Tortillas, 2 cups Shredded Chicken, 3 ounces, weight Cream Cheese, Softened, 1/2 cups Chopped Onion, and more.

Yes, White Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Enchiladas

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