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READY IN 40 mins

Easy White Chicken Enchiladas

Read Reviews (92)

"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!" — LARANEFF

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 6 enchiladas Change Servings

4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes

1 cup shredded Mexican-style cheese blend
1 1/2 cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas

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Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
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.
Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 28, 2007

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, sometimes a larger baking dish works better. Enjoy!

—LARANEFF

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Most Helpful Critical Review

May 01, 2012

I'm sorry, but my hubs and I didn't care for this at all. :( Your recipe definitely earns points for being easy to throw together, but is barely worth 2 stars tastewise. The queso was off-putting, there was too much of it and the enchilada filling was excessively creamy. Every bite was mushy and artificial tasting (it goes without saying that pre-processed ingredients are convenient but tasteless). Maybe these will float your boat, but it certainly didn't ours. Thanks anyways, LARANEFF.

—Chef Mickey (aka Mickey)

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116 Ratings

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Dec 22, 2007

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 sampled an enchilada for myself, and it's one of the best things I've ever made off this website. I followed it to the letter. It's got the perfect amount of "kick" to it. The filling was easy to make. The enchiladas were easy to put together. I don't think I could have asked for anything more!

—BARB72

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Mar 03, 2008

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.

—Kelly

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Apr 18, 2007

These were fabulous and SUPER easy! I made my own white cheese sauce because I did not have any jarred sauce on hand, and it was still delicious. I also put some re-fried beans in the same baking dish and it made it a great one-dish meal. I will definatley be making them again!

—Catherine

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Mar 28, 2007

This recipe was very good., I put some spanish rice with black beans on the bottom of the pan ,then placed the Enchiladas on top. The mix was great!

—nicole

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Jan 31, 2008

Ridiculous. The only enchilada I would use the word "decadent" to describe. I used a 9x13" pan though, and stuffed 6 very fat enchiladas in it. As an added toping, I spread some remaining filling on top, followed with a layer of shredded mozzarella cheese and a thin layer of bread crumbs to give it a nice baked crust that added some nice crunchy texture.

—13r1an

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Jan 19, 2008

These are great!! They are oh so yummy!! I did change the salsa to enchillada sauce which turned out great!! If i could rate this 10 stars, I would!

—Lisa

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Nutrition

Calories
625 kcal
31%

Carbohydrates
36.7 g
12%

Cholesterol
138 mg
46%

Fat
37.4 g
58%

Fiber
1.8 g
7%

Protein
33.7 g
67%

Sodium
1588 mg
64%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy White Chicken Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 625
Calories from Fat: 336

% Daily Value *
Total Fat 37.4g 58 %
Saturated Fat 21.3g 106 %
Cholesterol 138mg 46 %
Sodium 1588mg 64 %
** Potassium 372mg 10 %
Total Carbohydrates 36.7g 12 %
** Dietary Fiber 1.8g 7 %
Protein 33.7g 67 %
** Sugars 5.2g
Vitamin A 17 %
Vitamin C < 1 %
Calcium 37 %
Iron 25 %
** Thiamin 29 %
** Niacin 80 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.