Speedy White Chicken Enchiladas

Total Time
Prep 10 mins
Cook 30 mins

This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.

Ingredients Nutrition


  1. Mix soup and sour cream and set aside.
  2. Heat butter in medium saucepan.
  3. Add onions and chili powder and cook until onions are tender.
  4. Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
  5. Spread 1/2 cup of the soup mixture into a 9x13 pan.
  6. Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
  7. Spread remaining sauce mixture on top, and cover with cheese.
  8. Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
  9. Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
  10. Suggestion: Serve with salsa and chips for a great meal!
  11. Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.


Most Helpful

I haven't made enchiladas in years - this was so easy and so worth it! I made half the recipe and it easily served three of us. I did add a some frozen corn and colored bell peppers. Sprinkled with cayenne pepper which gave it a pretty color and nice little kick. We all loved it.

Brooke the Cook in WI February 12, 2010

I've made enchilada's similar to this b/f and so knew this would go over with the fam. I did take your last suggestion about this being a very forgiving dish and did make a few additions/deletions. I omitted the onion and green chili's per families request. I did add 2 t.'s of cumin and 1 t. of seasoned salt. A really good and yummy filling meal. Made for ZaarStars!~

CoffeeB June 23, 2009

Who would have thought something so easy could be this good! Devoured by all! Made for ZWT 5

Boo Chef in West Texas May 12, 2009

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