White Chicken Enchiladas (Creamy Green Chile)

Why this works

These white chicken enchiladas bake up creamy, mild, and comforting without a long simmer on the stove. A quick green-chile sour-cream sauce keeps everything moist, while gentle oven heat melts the cheese without breaking the dairy. The result: soft tortillas, a rich—but not heavy—sauce, and tender chicken that reheats well for weeknights.

What you’ll need

Required equipment: 9×13-inch (23×33 cm) baking dish, medium mixing bowl, whisk, large spoon, cutting board, knife, foil, measuring cups/spoons, instant-read thermometer (helpful).
Timing: Prep 15 minutes • Bake 20–25 minutes • Total 35–40 minutes
Servings: 4 (8 enchiladas)

Ingredients (US & Metric)

Ingredient	US Measure	Metric
Condensed cream of chicken soup (can)	10.5 oz	298 g
Milk (2% or whole)	½ cup	120 ml
Sour cream	½ cup	120 g
Cooked shredded chicken	2 cups (about 10 oz)	~280 g
Optional (Spicey Edge) Diced green chiles, mild (can)	4 oz	113 g
Monterey Jack cheese, shredded (divided)	1 cup	113 g
Flour tortillas, soft-taco size (≈8-inch/20 cm)	8	8
Fine salt & black pepper	to taste	to taste
Optional (flavor boost): ground cumin ½ tsp; garlic powder ½ tsp; fresh lime juice 1 Tbsp	—	—

Note: The soup, cheese, and tortillas already contain salt; season lightly and adjust after baking.

Step-by-step instructions

1. Heat the oven & prep the pan. Preheat to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
2. Make the white sauce. In a bowl, whisk the condensed soup, milk, and sour cream until smooth. Stir in ½ teaspoon salt and ¼ teaspoon pepper (and the optional cumin/garlic powder if using).
3. Mix the filling. In another bowl, combine the chicken, green chiles, and ½ cup (about 55 g) cheese. Stir in ½ cup of the white sauce to bind.
4. Warm the tortillas (prevents cracking). Wrap tortillas in a damp towel and microwave 30–45 seconds until pliable.
5. Assemble. Spread ½ cup of the white sauce over the bottom of the dish. Divide the chicken mixture among tortillas (about ¼ cup each). Roll snugly and place seam-side down.
6. Top & bake. Pour the remaining sauce evenly over the enchiladas; sprinkle with the remaining ½ cup cheese. Cover loosely with foil and bake 15 minutes. Uncover and bake 5–10 minutes more, until bubbling and lightly browned. The center should be hot; aim for ≈165°F (74°C).
7. Finish & serve. Rest 5 minutes. Taste the sauce and adjust salt/pepper. Add a squeeze of lime if using. Serve warm.

Substitutions & tips

• Tortillas: Corn tortillas work if softened first (steam or lightly griddle) and handled gently.
• Chicken: Poached, roasted, or rotisserie leftovers all work. Dark meat adds extra moisture.
• Cheese: Pepper Jack for heat; low-moisture mozzarella for extra stretch.
• Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to bake time.
• Freezer: Wrap the unbaked, sauced pan tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed.

Storage & reheating

• Refrigerate: Up to 3 days in an airtight container.
• Reheat: 325°F (165°C), covered, 15–20 minutes, or microwave in short bursts until hot.

Nutrition (estimated per serving; 2 enchiladas)

Calories: ~650 • Protein: ~41 g • Carbs: ~59 g • Fat: ~30 g • Sodium: ~1,520 mg
Estimates based on common database values for listed ingredients; actual numbers vary with brands and tortilla size.