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Easy White Chicken Enchiladas
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Prep Time:
20 minutes
Total Time:
1 hour
Indulge in creamy white chicken enchiladas with mild green chile sauce, tender chicken, green chiles, and gooey cheese. Ready in just one hour, they're perfect for a quick and delicious weeknight meal.
Ingredients:
  • 2 cups from 1 can (28 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 2 1/2 cups shredded deli rotisserie chicken
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/2 cup heavy cream or half-and-half
  • Sour cream, pickled jalapeño chiles, chopped fresh cilantro, if desired
Instructions:
  • Preheat the oven to 350° F. Coat a 13 x 9-inch baking dish with cooking spray and evenly spread 1/2 cup of enchilada sauce on the bottom.
  • Combine chicken, 1 1/2 cups of cheese, 1 cup of enchilada sauce, and chopped green chiles in a large bowl until well mixed.
  • Place a generous 1/3 cup of the flavorful chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam side down in a baking dish.
  • Combine the leftover enchilada sauce with cream in a small bowl. Drizzle the mixture over the enchiladas and top with the remaining cheese. Cover the baking dish with a sheet of foil, sprayed side down, to seal in the flavors while baking.
  • Bake for 30 minutes until cheese is melted and lightly browned. Remove foil and bake for an additional 5 to 10 minutes. Serve with sour cream, pickled jalapeño chiles, and chopped fresh cilantro, if desired.

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