Description
These creamy white chicken enchiladas feature shredded chicken simmered in a cheesy cream of chicken soup sauce, wrapped in soft flour tortillas, and baked until golden and bubbly. Pepper jack cheese adds a subtle jalapeño kick, making this dish a comforting and flavorful twist on classic enchiladas that's perfect for a quick weeknight dinner.
Ingredients
Sauce and Filling
- 2 cans condensed cream of chicken soup, reduced sodium (10.5 ounces each)
- 1 cup shredded pepper jack cheese (jalapeño flavor)
- 3 cups shredded cooked chicken (leftover or rotisserie chicken)
Enchiladas
- 6 flour tortillas, 7 inches each
- 4 cups shredded pepper jack cheese (jalapeño flavor), divided (1 cup for sauce, ⅓ cup per enchilada, and 2 cups for topping)
Optional Toppings
- Chopped avocado
- Chopped chives
- Sliced jalapeños
- Sour cream
- Salsa
- Fresh cilantro
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 400 ºF to get it ready for baking the enchiladas.
- Prepare Sauce: In a large frying pan, combine both cans of condensed cream of chicken soup and 1 cup of shredded pepper jack cheese. Heat over medium-high, stirring occasionally, until the cheese has completely melted into the soup.
- Add Chicken and Simmer: Stir the shredded chicken into the cheese and soup mixture. Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally to blend flavors and heat through.
- Assemble Enchiladas: Place one flour tortilla flat in a baking dish. Spoon about ⅓ cup of the chicken and sauce mixture onto the center of the tortilla, then sprinkle ⅓ cup of shredded cheese on top. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Repeat for the remaining tortillas. If desired, spread the leftover sauce around the enchiladas in the dish—note that this will keep tortillas softer.
- Add Cheese Topping: Sprinkle the remaining 2 cups of shredded pepper jack cheese evenly over the top of the assembled enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 7 to 10 minutes, or until the cheese on top is fully melted and bubbly. If you skipped adding extra sauce on top, your tortillas will be crispier.
- Cool: Remove the enchiladas from the oven and allow them to rest for 5 minutes. This helps the filling set slightly for easier serving.
- Serve with Toppings: Garnish the enchiladas with your choice of chopped avocado, chives, sliced jalapeños, sour cream, salsa, fresh cilantro, or lime wedges to add freshness and extra flavor.
Notes
- Use reduced sodium cream of chicken soup to control salt levels.
- If you prefer crispy enchiladas, avoid adding extra sauce on top before baking.
- Leftover shredded chicken from a rotisserie chicken or cooked chicken breasts works perfectly and saves time.
- Customize toppings to your taste—avocado and sour cream add creaminess while jalapeños bring extra heat.
- For easier rolling, warm tortillas slightly before assembling to make them more pliable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
