Easy Creamy White Chicken Enchiladas
Easy White Chicken Enchilada Recipe
f you have leftover rotisserie chicken, smoked chicken or baked chicken sitting in the fridge, this recipe turns it into a warm, creamy meal that feels like comfort food. These white chicken enchiladas come together fast, use simple ingredients and make a great weeknight dinner.
You can fill the tortillas lightly or make them extra hearty depending on whether you are serving sides. This recipe is flexible, practical and perfect for using what you already have.
Why You’ll Love This Recipe
- Great for leftover chicken This recipe makes good use of rotisserie or smoked chicken. Nothing goes to waste and dinner is ready fast.
- Creamy and comforting The sauce is rich and smooth, giving the enchiladas that cozy homemade feel.
- Flexible ingredients Use salsa or picante. Use flour or corn tortillas. Adjust the spice level. Make it fit your kitchen.
- Easy weeknight dinner Everything comes together quickly, especially if your chicken is already cooked.
- Family friendly Mild, creamy and simple flavors that everyone enjoys.
What You’ll Learn
- How to use leftover chicken Turn leftover rotisserie or smoked chicken into a full meal.
- How to adjust filling and tortilla size Make them hearty or light depending on your sides.
- How to customize sauce and spice Start with the base recipe and adjust heat and cheese to your taste.
- How to freeze enchiladas correctly Keep tortillas soft and prevent drying out.
Ingredients
- shredded rotisserie or leftover chicken
- tortillas (flour or corn)
- cumin
- chili powder
- salsa, picante or diced tomatoes with jalepenos
- cheddar cheese
- cream cheese (optional)
How to Make Creamy White Chicken Enchiladas
- Prepare the Chicken: Use leftover rotisserie, smoked or baked chicken. Shred it and set aside.
- Make the Sauce: Mix the sour cream and salsa together in a bowl.
- Spice the Chicken: Add the shredded chicken with the cumin, chili and half the cheese.
- Fill the Tortillas: Put a little cream cheese down on each tortilla (optional) Add chicken and a little sauce to each tortilla. Fill lightly if serving sides. Fill generously if this is the main dish.
- Add Sauce and Cheese: Pour sauce over the enchiladas and top with cheese. Adjust spice and cheese amounts to your taste.
- Bake: Bake until bubbly and heated through. Place a pan underneath to catch any drips and keep your oven clean.
Frequently Asked Questions
Can I Use Rotisserie Chicken?
Yes. Rotisserie chicken works perfectly and saves time. Smoked or baked chicken also adds great flavor.
Can I Substitute Picante for Salsa?
Yes. Use what you have. Picante works just as well as salsa in this recipe. You can also use diced tomatoes with jalepenos.
How Much Sauce Should I Use?
Start with the recipe amount. If you want it creamier or spicier, adjust the sauce and cheese to your taste.
What Size Tortilla Should I Use?
Medium tortillas work well if you are serving sides. Large tortillas are great if the enchiladas are the main meal. Use flour or corn based on your preference.
Can I Freeze Homemade Enchiladas?
Yes. Cover them well to prevent drying out. Freeze in a tin so you can bake them straight from the freezer.
To ensure a hassle-free cooking experience, here’s a handy tip: place a pan under the dish while baking. This will not only protect your oven but also prevent any unfortunate mishaps like burning food on the oven.
Creamy White Chicken Enchiladas
Equipment
- spoon
Ingredients
- 2 cups leftover chopped chicken (we use chicken from a rotisserie or smoked chicken)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2-4 medium tortillas
- 1 cup shredded cheddar cheese
- 1 jar salsa
- 16 ounces sour cream
- 8 ounces cream cheese
- 1 can enchilada red sauce
Instructions
- Preheat the oven to 350 degrees.
- Add the chicken, cumin and chili powder together.
- Make sure the chicken is chopped into bite size pieces.
- Mix together and add in 1/2 the cheese and mix.
- In a separate bowl, mix the sour cream and salsa.
- Place a layer of the salsa mixture on the bottom of the pan you will be baking the enchiladas in.
- Take the tortillas and spread a tablespoon of cream cheese or tortilla.
- Add a good portion of chicken mix on the tortilla (about 3-4 tablespoons).Add 2 tablespoons of salsa mix over the chicken.
- Add a little cheese on top of everything.
- Roll up the tortilla, and close it, then place into pan.
- Repeat until the pan is full.
- Pour the remaining salsa mix on top of the tortillas.
- Spread the remaining cheese on top of the tortillas.
- You can also add red sauce on top if desired.
- Bake for 30 minutes or until golden brown at 350 degrees.
Video
Notes
