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4.9 from 45 votes

Easy White Chicken Enchiladas

These easy white chicken enchiladas will be a hit with the entire family with their creamy white sauce, flavorful shredded chicken filling, and baked cheesy topping! It's the best chicken enchilada recipe I've ever tried and definitely an easy chicken enchiladas recipe that's perfect for someone making creamy chicken enchiladas for the first time! Definitely a chicken enchiladas recipe you'll want to keep forever! 

Prep Time
20 mins
Cook Time
20 mins
Filing tortillas
10 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 699 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 T olive oil
  • 1 can unsalted corn , drained and dried (or 3 ears fresh corn, dekerneled)
  • 3 pinches of salt , plus additional to taste
  • 3 ½ cups cooked chicken , shredded
  • 2 tsp dried oregano
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp paprika
  • 1 cup chicken broth , reduced sodium
  • 1 can black olives , sliced into rings (or you can buy pre-sliced)
  • 2 roma tomatoes , diced (optional)
  • 1 red bell pepper , diced (optional)
  • 1 can chopped green chiles , drained (optional)
  • 8 oz cream cheese , cubed and softened
  • 10 flour tortillas
  • 2 cups Mexican blend cheese
  • 2 cups heavy whipping cream
  • 1 cup cilantro , chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13 baking dish with butter.
  3. Heat 1 T olive oil in a large sauté pan or skillet over medium high heat. Once hot, add the corn and 3 pinches of salt. Cook the corn, stirring every few minutes, until caramelized, about 8-10 minutes. Remove the corn from the pan and set aside.
  4. Add 1 T olive oil to the same pan. Add shredded chicken and warm.
  5. Once chicken is warm add the oregano, cumin, garlic powder, chili powder, and paprika to the chicken and cook for 1 minute.
  6. Add the chicken broth to deglaze the pan, scraping up all the browned bits from the pan. Bring to a boil, lower the heat, and simmer until the broth has reduced, about 3-4 minutes.
  7. Add the corn, olives, tomatoes, red pepper and green chiles to the pan then cook for 1 more minute.
  8. Stir in the cream cheese and cook, stirring constantly, until the cream cheese melts, about 3-4 minutes.
  9. Spoon 2-3 tablespoons of the mixture down the center of each tortilla. Roll up each tortilla and place it seam side down in the prepared 9x13 baking dish. Repeat for all 10 tortillas.
  10. Sprinkle the rolled tortillas with the Mexican blend cheese and drizzle with the heavy whipping cream.
  11. Bake for 45 minutes at 350 degrees.
  12. Garnish with whatever toppings (e.g., cilantro, salsa, guacamole, sour cream) you want and serve hot.

Notes

  • You can make this with or without the green chilis, tomatoes, and red peppers. Simply omit any ingredients you'd like when making the filling. 

Nutrition Information

Calories 699kcal (35%) Carbohydrates 25g (8%) Protein 27g (54%) Fat 54g (83%) Saturated Fat 27g (135%) Cholesterol 185mg (62%) Sodium 898mg (37%) Potassium 416mg (12%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 2400IU (48%) Vitamin C 24.8mg (28%) Calcium 311mg (31%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 699

% Daily Value*

Calories 699kcal 35%
Carbohydrates 25g 8%
Protein 27g 54%
Fat 54g 83%
Saturated Fat 27g 135%
Cholesterol 185mg 62%
Sodium 898mg 37%
Potassium 416mg 9%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 2400IU 48%
Vitamin C 24.8mg 28%
Calcium 311mg 31%
Iron 3mg 17%

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