These are my all-time favorite enchiladas — simple to make, creamy, and full of flavor. I’m completely biased: I rarely try other recipes because I keep coming back to this one. It’s rich, cheesy, and comforting; my husband once ate three in one sitting. You’ll love them.
I’ll admit I made an exception once for Rachael Ray’s Cheese & Green Chili Enchiladas because they’re very similar to this recipe and just as good. These enchiladas are warm, gooey, and satisfying — a perfect weeknight dinner or potluck dish. Give them a try!
White Chicken Enchiladas
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Ingredients
- 10.5 oz can cream of chicken soup
- 1 cup light sour cream
- ½ small onion, small diced & sautéed for 5 minutes in a little oil
- 4 oz can diced green chiles
- 3 oz canned medium pitted black olives, sliced (half of a 6 oz can)
- 1 cup mozzarella cheese, grated
- 1 cup cheddar cheese, grated
- 13 oz can chicken breast in water, drained & shredded
- Flour tortillas, white or wheat
- Green onions, sliced
Instructions
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In a bowl, combine the cream of chicken soup, sour cream, sautéed onion, diced green chiles, sliced olives, and ½ cup of each cheese (mozzarella and cheddar). Reserve the remaining cheese for topping. Divide the sauce mixture into two equal portions in separate bowls — one for the filling and one to spread on the bottom and top of the enchiladas.
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Mix one portion of the sauce with the shredded chicken until well combined. Spoon the chicken mixture onto each tortilla and roll tightly.
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Lightly grease a rectangular glass baking dish. Spread half of the remaining sauce over the bottom of the dish. Arrange the rolled tortillas seam-side down on the sauce, then spread the remaining sauce over the top of the enchiladas. Sprinkle with the reserved cheese.
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Cover the dish with foil and bake at 350°F (175°C) for 45 minutes. Remove the foil for the last 10 minutes to allow the cheese to brown slightly. Serve hot, garnished with sliced green onions.
Notes
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