Easy White Chicken Enchiladas

Easy White Chicken Enchiladas

105
LARANEFF 5

"This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!"

Ingredients

40 m {{adjustedServings}} servings 625 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 625 kcal
  • 31%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1588 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
  2. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
  3. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
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Reviews

105
  1. 134 Ratings

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It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, s...

Oh man. I just made this recipe as a gift for my brother, who doesn't cook, and my mother, who just started radiation treatment for breast cancer and is too tired to cook. I doubled it and sampl...

We really liked this - with a few tweaks it could be perfect! Next time I'll try adding jalapenos or chiles as we thought it could use just a little more kick.