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White Chicken Enchiladas

ByAmber Brady On Updated
4 Comments

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Recipe
4.50 from 6 ratings

These are my all time FAVORITE enchiladas!!! They are so flipping simple, but are creamy & flavorful! I really am so biased, I don’t even try other recipes because I love these ones too much to cheat on them.

The only exception I made was for Rachael Ray’s Cheese & Green Chili Enchiladas that are ridiculously similar to this recipe that I have been using for years. Creamy, cheesy, warm & gooey! My husband inhaled three of them really quick! They are just amazing, try it out!

4.50 from 6 ratings

White Chicken Enchiladas

Created by Amber Brady
Yields7 to 8 Enchiladas

Ingredients

  • 10.5 oz can cream of chicken soup
  • 1 cup light sour cream
  • ½ small onion, small diced & sauteed for 5 min in a little oil
  • 4 oz can diced green chiles
  • 3 oz canned medium pitted black olives, sliced (half of a 6oz can)
  • 1 cup mozzarella cheese, grated
  • 1 cup cheddar cheese, grated
  • 13 oz can Chicken Breast in Water, drained & shredded
  • Flour Tortillas, can use white or wheat
  • Green Onions, sliced

Instructions
 

  • In a bowl, mix soup, sour cream, sauteed onion, chiles, olives, & ½ cup of each cheese. Set aside remaining cheese. Divide the sauce mixture in half & separate into two bowls. (One bowl for filling, one bowl to spread on bottom & top of the enchiladas.)
  • Mix one of the bowls of sauce with the chicken. Fill tortillas with chicken/sauce mixture & roll tightly.
  • Spread half of the other bowl’s sauce onto the bottom of a lightly greased rectangular glass baking dish. Place rolled tortillas onto sauce mixture. Spread the remaining half of sauce on top of enchiladas. Sprinkle with remaining cheese.
  • Cover enchiladas with foil & bake at 350˚F for 45 min. Remove the foil the last 10 minutes of baking. Serve topped with chopped green onions.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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I’m a culinary graduate, professional baker, and a true dessert enthusiast. I’m here to guide you through step-by-step recipes that will help you master the art of baking and create mouthwatering desserts.

4.50 from 6 votes (6 ratings without comment)

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4 Comments

  1. (I’m trying again ) how much chicken should I use if I am using regular shredded chicken? And I don’t post on blogs, how come mine always says unknown, how do i get my name to show up?

    Reply

    1. Use 1 1/2 to 2 cups shredded chicken. Do you have a google account? That’s how it will show your name.

      Reply

  2. These are awesome!!! You are a great. Cook! Keep the recipes coming please

    Reply

    1. Thanks Cindy! Glad you liked them! 🙂 They are my favorite & I really don’t try other enchilada recipes I am so baised. Haha!

      Reply

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