Dreamy White Chicken Enchiladas Recipe

Why You’ll Love This these Dreamy White Chicken Enchiladas

These creamy white chicken enchiladas are like a warm hug on a plate, with tender chicken wrapped in soft corn tortillas and smothered in the most luscious, dreamy sauce that’ll make you forget all about the red stuff.

The secret is mixing that rich cream of chicken soup with sour cream and just enough jalapeños to wake up your taste buds without setting your mouth on fire.

Plus, they’re surprisingly lighter than your typical enchiladas since we’re using reduced-fat ingredients, which means you can totally go back for seconds without the guilt, right?

Ingredients List

You’ll need just a handful of simple ingredients to create these creamy, dreamy enchiladas that taste way more complicated than they actually are.

• 12 corn tortillas
• 4 ounces reduced-fat cream cheese
• 1 tablespoon nonfat milk, plus 1 cup nonfat milk (divided)
• 1 teaspoon ground cumin
• 4 cups chopped cubed cooked chicken breasts
• 1/2 cup chopped green onion
• 1 teaspoon olive oil
• 1/4 cup diced tomato
• 1 can reduced-fat cream of chicken soup (undiluted)
• 1 cup fat free sour cream
• 2 jalapeño peppers, chopped and seeded
• 1/4 teaspoon cayenne pepper
• 1/2 cup low-fat cheddar cheese
• 1/4 cup chopped green onion, to sprinkle on top

The beauty of this ingredient list lies in its sneaky healthiness:

• Using reduced-fat cream cheese and fat-free sour cream cuts calories without sacrificing that rich, creamy texture we’re all craving.
• Nonfat milk keeps things light while still creating that dreamy sauce consistency.
• Low-fat cheddar means you get all that cheesy goodness with less guilt.
• Corn tortillas are naturally lower in calories than flour tortillas, plus they hold up better to all that saucy goodness.
• The recipe gives you flexibility with the heat level – swap mild green chiles for jalapeños if you’re not feeling spicy, or add that optional corn for extra sweetness and fiber.

Step by Step Directions

Making these White Chicken Enchiladas is straightforward and perfect for a satisfying weeknight dinner that feels like you spent hours in the kitchen. Using a professional mediterranean cookware set can elevate your cooking experience and help achieve restaurant-quality results.

Prep Your Tortillas and Oven:

• Wrap tortillas in foil and warm at 350°F for 3-5 minutes, then keep wrapped and set aside.
• Increase oven temperature to 375°F and let it continue preheating.

Make the Chicken Filling:

• In a large bowl, mix cream cheese, 1 tablespoon milk, and cumin until smooth.
• Add chopped chicken to the cream cheese mixture and stir to combine.
• Sauté green onions in olive oil until tender, then add to chicken mixture.

Prepare the Enchilada Sauce:

• In another bowl, combine cream of chicken soup, sour cream, chopped jalapeños, cayenne pepper, and 1 cup milk.
• Mix well until smooth.
• Reserve 1/4 cup of this soup mixture and stir it into the chicken mixture.

Assemble the Enchiladas:

• Spray a large baking pan with non-stick cooking spray.
• Place about 1/3 cup of chicken mixture in each tortilla.
• Roll up tortillas and place seam-side down in the prepared baking pan.
• Top with remaining soup mixture.

Bake to Perfection:

• Cover with aluminum foil and bake for 30 minutes at 375°F.
• Remove foil and sprinkle with cheddar cheese, remaining green onions, and diced tomato.
• Bake revealed for 5 minutes longer or until cheese is melted and bubbly.

Substitutions and Variations

• Bulk up the veggies – Diced bell peppers, black beans, or chopped spinach can sneak some extra nutrition into every bite.
• Make it lighter – Greek yogurt can stand in for some of the sour cream if you’re trying to cut calories, though I won’t judge if you stick with the full-fat version.
• Tortilla flexibility – Flour tortillas work too, though they’ll change the texture slightly and make the enchiladas a bit heartier.
• Prep-ahead friendly – Assemble these babies completely, cover tightly, and refrigerate for up to a day before baking, just add an extra 10 minutes to the covered baking time.

Additional Things to Serve With This Dish

These enchiladas are basically a warm hug on a plate, so you’ll want sides that complement without competing for attention.

• Mexican rice or cilantro lime rice – The fluffy grains soak up that creamy white sauce like little flavor sponges, and honestly, who doesn’t need more carbs in their life.
• Simple black beans – Whether from a can or homemade, they add protein and that earthy contrast to all the creamy richness happening on your plate.
• Fresh guacamole and chips – Because if you’re going Mexican-inspired, you might as well go all the way, plus the cool avocado cuts through the richness beautifully.
• Crisp green salad with lime vinaigrette – Something bright and acidic to wake up your taste buds between those rich, cheesy bites.
• Roasted vegetables – Bell peppers, zucchini, or corn tossed with cumin and chili powder tie everything together thematically.
• Pickled jalapeños or quick pickled red onions – That tangy bite cuts right through the cream sauce and adds a little zing to each forkful.

Cooking Tips & Tricks (Chef’s Notes)

Making these enchiladas is pretty straightforward, but a few little tricks will take them from good to absolutely divine.

• Warm those tortillas properly – Don’t skip this step or you’ll end up with cracked, sad tortillas that fall apart when you try to roll them, and nobody has time for that kitchen drama.
• Keep the filling mixture slightly loose – If it’s too thick, it won’t spread nicely in the tortillas, so add an extra splash of milk if needed to get that perfect, spreadable consistency.
• Don’t overfill the tortillas – I know it’s tempting to stuff them like little burritos, but about 1/3 cup is really the sweet spot for rolling without everything exploding out the sides.
• Seam side down is essential – This keeps everything tucked in tight during baking, and trust me, you don’t want your beautiful filling escaping into the pan.
• Reserve some sauce for serving – The recipe has you use most of it on top, but keeping a little extra warm on the side means people can add more if they want, because some folks are sauce monsters.
• Let them rest for 5 minutes after baking – They’ll be molten lava hot straight from the oven, and this little pause helps everything set up nicely so they don’t fall apart when you serve them.
• Shred your own cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, and you want that gorgeous, gooey finish.

Nutritional Facts

This healthier take on enchiladas uses reduced-fat ingredients and lean chicken breast to create a satisfying meal that won’t derail your dinner plans.

• Serves 6 – Each serving contains 2 enchiladas with plenty of that creamy white sauce
• Approximately 385 calories per serving – Thanks to the reduced-fat cream cheese, nonfat milk, and fat-free sour cream
• 28 grams of protein – The chicken breast provides lean, high-quality protein to keep you satisfied
• Lower in saturated fat – Using reduced-fat dairy products cuts considerably on the heavy cream typically found in white sauce enchiladas
• Good source of calcium – Between the cheese, milk, and sour cream, you’re getting a decent calcium boost
• Contains fiber from corn tortillas – Corn tortillas provide more fiber than flour tortillas, plus they’re naturally gluten-free
• Moderate sodium content – The cream of chicken soup and cheese contribute most of the sodium, so watch portions if you’re monitoring intake
• Can be made lighter – Skip the cheese topping or use even less to reduce calories by about 50 per serving
• Vegetable additions boost nutrition – The optional corn adds fiber and vitamins, while jalapeños provide vitamin C

Fun “Did You Know?”

Beyond the nutritional benefits, white chicken enchiladas carry some fascinating stories that’ll make you appreciate this dish even more.

I’ve uncovered that enchiladas date back to the Aztecs, who originally wrapped foods in corn tortillas. The “white” version emerged when Mexican cooks began using dairy-based sauces instead of traditional red chile sauces.

What’s truly amazing is that corn tortillas contain complete proteins when paired with dairy products.

I also learned that jalapeños can vary dramatically in heat levels – even peppers from the same plant!

This recipe’s flexibility mirrors authentic Mexican cooking, where ingredients adapt to what’s available locally.