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White Chicken Enchiladas

White Chicken Enchiladas
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White Chicken Enchiladas are a comforting, creamy, and flavorful dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered with a luscious white enchilada sauce made from sour cream, green chilies, and cheese. This quick and easy recipe is perfect for busy weeknights, loved by families, and easily customizable to suit various dietary preferences.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced mild green chilies
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

White Enchilada Sauce

  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 1/2 cup chicken broth
  • 1/2 cup mild green chilies, diced

Additional Ingredients

  • 8–10 flour tortillas
  • 1 cup shredded Monterey Jack or mozzarella cheese (for topping)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Chicken Filling: Combine the shredded chicken with sautéed onions, garlic, diced green chilies, and 1 cup shredded cheese. Season with cumin, salt, and pepper, mixing well to create a juicy and flavorful filling.
  2. Make the White Enchilada Sauce: Whisk together sour cream, cream cheese, chicken broth, and diced mild green chilies in a saucepan. Heat gently over medium-low heat, stirring frequently until the sauce is smooth, creamy, and well blended.
  3. Assemble the Enchiladas: Warm the flour tortillas until flexible. Evenly spoon the chicken filling onto each tortilla, roll tightly, and place seam-side down in a baking dish to keep the enchiladas secure.
  4. Pour Sauce and Add Cheese: Drizzle the prepared white enchilada sauce generously over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top to create a gooey, golden crust when baked.
  5. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce bubbles and the cheese melts with lightly golden spots. Let rest for 5 minutes before serving.

Notes

  • Warm tortillas first to prevent cracking when rolling by heating in a skillet or microwave wrapped in a damp towel.
  • Use rotisserie chicken to save time and ensure juicy, flavorful filling.
  • Do not overfill the tortillas to avoid bursting during baking.
  • Let enchiladas rest for 5 minutes after baking to allow the sauce to set.
  • Add fresh chopped cilantro after baking for a bright, fresh flavor.

Nutrition

Keywords: white chicken enchiladas, creamy enchiladas, easy chicken dinner, weeknight meals, Mexican comfort food

Find it online: https://mealsbysarah.com/white-chicken-enchiladas/