Creamy White Chicken Enchiladas
These creamy white chicken enchiladas are the perfect way to use leftover rotisserie, smoked or baked chicken. They come together fast, taste rich and comforting, and can be filled lightly or generously depending on your meal. Use flour or corn tortillas, picante or salsa, and adjust the sauce and cheese to fit your taste. This easy dinner is flexible, family friendly and great for busy nights.
Servings: 4 servings
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
If you like more cheese, spread more cheese in the enchiladas and on top. Add more or less cream cheese as well.