Easy White Chicken Enchilada Recipe
Make this easy Rotisserie Chicken Enchilada Recipe for a fantastic 30-minute dinner that always delivers on flavor!
Servings 5 servings
Calories 418kcal
Ingredients
- 1 (15 ounce) can cream of chicken soup
- 1 (8 ounce) cream cheese cut into cubes
- 1 1/4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups rotisserie chicken diced
- 1 (7 ounce) can green chiles drained
- 10 flour or corn tortillas fajita size
- 2 cups colby jack cheese divided
- Cilantro for garnish optional
Instructions
- In a medium saucepan, add the soup, cream cheese, chicken stock, garlic powder, onion powder, salt, and pepper. Heat on medium, whisking until smooth. Remove from the heat and set aside.
- In a large bowl, add the diced chicken, green chiles, and about 1 cup of the sauce and mix until combined.
- Mix in 1 cup of shredded cheese fully incorporated.
- Divide a heaping 1/3 cup of filling into the flour tortillas.
- Roll each flour tortill UP and place into the baking dish.
- Pour the remaing sauce over the tiop of the roll enchiladas followed by the remaining shredded cheese.
- Bake for 20-25 minutes or until hot and bubbly, serve!
Notes
- Make it ahead Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if cooking from cold.
- If you want to use corn tortillas they need to be individually warmed up before rolling or they will tear as you roll them up.
- Freeze: Assemble them in a freezer safe container, cover tightly with plastic wrap and foil, and freeze for later. When ready, thaw overnight and bake until hot and bubbly.
Nutrition
Serving: 2enchiladas | Calories: 418kcal | Carbohydrates: 34g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 1080mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 454mg | Iron: 3mg
