A delightful recipe for creamy white chicken enchiladas that are easy to make and delicious to eat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 can (10 oz) diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
8 small flour tortillas
1 cup chicken broth
1 tablespoon olive oil
Salt and pepper to taste
Chopped fresh cilantro for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the shredded Monterey Jack cheese, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased 9×13-inch baking dish.
In a small saucepan, heat the chicken broth and olive oil over medium heat. Stir in the remaining sour cream and season with salt and pepper. Remove from heat.
Pour the sauce evenly over the rolled enchiladas in the baking dish.
Sprinkle the remaining Monterey Jack cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.
Notes
For a spicier version, add diced jalapeños to the chicken mixture or use pepper jack cheese instead of Monterey Jack.
You can substitute the chicken with shredded rotisserie chicken for a quicker preparation.