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White Chicken Enchiladas

White Chicken Enchiladas
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White Chicken Enchiladas are creamy, richly flavorful, and comforting enchiladas featuring tender shredded chicken wrapped in soft tortillas with a smooth, savory white sauce. This easy-to-prepare dish is perfect for weeknight dinners or crowd-pleasing meals, customizable to your taste, and ideal for leftovers.

Ingredients

Scale

Filling

  • 3 cups cooked shredded chicken (rotisserie preferred)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

White Sauce

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Assembly and Topping

  • 8–10 soft flour tortillas
  • 2 cups shredded Monterey Jack or mozzarella cheese

Instructions

  1. Prepare the Chicken Filling: Shred the cooked chicken. In a skillet, sauté diced onions and minced garlic until translucent and fragrant. Add shredded chicken, diced green chilies, cumin, chili powder, salt, and pepper. Stir and heat through to combine all flavors.
  2. Make the Creamy White Sauce: In a saucepan over medium heat, melt the cream cheese with sour cream, chicken broth, cumin, chili powder, salt, and pepper. Stir constantly until the sauce is smooth and slightly thickened.
  3. Assemble the Enchiladas: Warm the tortillas to prevent cracking. Spoon a generous amount of the chicken filling onto each tortilla, roll tightly, and place seam-side down in a baking dish. Repeat until all tortillas are filled.
  4. Add Sauce and Cheese, then Bake: Pour the creamy white sauce evenly over the rolled enchiladas. Sprinkle shredded Monterey Jack or mozzarella cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until the cheese is melted, bubbly, and golden.
  5. Rest and Serve: Allow the enchiladas to rest for a few minutes after baking to set the sauce. Cut into portions and serve with optional garnishes and sides.

Notes

  • Use rotisserie chicken to save time without losing flavor.
  • Warm tortillas before assembling to prevent cracking.
  • Don’t overfill tortillas to keep enchiladas neat and easy to roll.
  • Consider making the white sauce from scratch for best flavor.
  • Let enchiladas rest briefly after baking for easier serving.

Nutrition

Keywords: white chicken enchiladas, creamy chicken enchiladas, comfort food, easy enchiladas, baked enchiladas, weeknight dinner, Mexican-American, white sauce enchiladas

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