Chicken Enchiladas with a Twist (Creamy White Sauce)
Creamy, cheesy, and packed with bold flavor, these chicken enchiladas are weeknight easy but feel anything but ordinary. The twist? Spinach and sun-dried tomato basil wraps add color, flavor, and a little "wow" to every bite. Using rotisserie chicken keeps things fast, while a rich sour cream sauce brings everything together in one bubbly, golden casserole.
Perfect for busy nights, potlucks, or when you want comfort food with personality.
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Ingredients
Enchilada Filling
- ½ rotisserie chicken breast (or broiled/baked chicken breast), shredded
- 1 can cream of chicken soup
- 1 (8 oz) container sour cream
- 4–6 pickled jalapeños, chopped (optional)
- 8 oz cheddar cheese, shredded (reserve at least 2 oz for topping)
- 8–10 flour tortillas
The Twist — Use Instead of Some Tortillas
- 3 spinach wraps, cut in half
- 3 sun-dried tomato basil wraps, cut in half
Instructions
Preheat oven to 350°F and lightly spray an 8 × 9 casserole dish.
- Shred or dice the cooked chicken and set aside.
- In a bowl, mix the cream of chicken soup, sour cream, jalapeños, and shredded cheddar cheese until fully blended.
- Reserve about ¾ cup of the sauce (and the extra cheese) for the topping.
- Add the remaining sauce to the chicken and stir until well coated.
- Spoon the chicken mixture into tortillas or wraps, roll tightly, and place seam side down in the casserole dish.
- Spread the reserved sauce over the top and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until golden and bubbly.
- Let rest a few minutes… then enjoy!
Tips
- Serve with Mexican rice, cilantro, or a squeeze of lime
- Swap cheddar for pepper jack if you like more heat
- These reheat beautifully and freeze well
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