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White Chicken Creamy Enchiladas

Creamy White Chicken Enchiladas That Comfort Your Cravings

Enjoy these White Chicken Creamy Enchiladas that perfectly balance comfort and ease.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Substitution: Use rotisserie chicken for quicker prep.
  • 8 oz Cream Cheese Ensure it’s softened for easy mixing.
  • 1 cup Sour Cream Substitution: Greek yogurt for a lighter option.
  • 1 can Diced Green Chilies Substitution: Use jalapeños for extra spiciness.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • to taste Salt and Pepper Essential for seasoning.
For the Sauce
  • 2 cups Chicken Broth Substitution: Vegetable broth for a lighter, vegetarian option.
  • 2 cups Monterey Jack Cheese Substitution: Use cheddar for a sharper flavor.
For the Wrap
  • 8 large Flour Tortillas Substitution: Corn tortillas for a gluten-free option.
For Baking
  • 1 tablespoon Olive Oil For greasing the baking dish.
For Garnish
  • 1/4 cup Fresh Cilantro Omit if cilantro is not preferred.

Equipment

  • Oven
  • mixing bowl
  • Baking dish
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, sour cream, half of the Monterey Jack cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Stir until smooth.
  3. Warm the flour tortillas in the microwave for about 30 seconds until soft.
  4. Place about 1/4 cup of the creamy chicken mixture onto each warmed tortilla. Roll tightly and place seam-side down in the greased baking dish.
  5. In a separate bowl, combine the chicken broth and remaining Monterey Jack cheese. Stir until smooth.
  6. Pour the broth and cheese mixture over the enchiladas, cover with aluminum foil, and bake for 20 minutes.
  7. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
  8. Let rest for a few minutes and garnish with fresh cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For best results, ensure cream cheese is at room temperature and warm tortillas to prevent tearing. Allow resting after baking for optimal serving.

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