Go Back
Creamy White Chicken Enchiladas
Alyssa

Creamy White Chicken Enchiladas

Enjoy Creamy White Chicken Enchiladas—rich, cheesy, and full of flavor. A comforting main dish perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken shredded: The star of the dish, shredded chicken provides the base protein, ensuring every bite is hearty and satisfying. Feel free to use rotisserie chicken for convenience.
  • 1 cup cream cheese softened: This ingredient brings a rich, creamy consistency to the filling, enhancing the overall texture of the enchiladas.
  • 1 cup sour cream: Sour cream balances the flavors adding a tangy richness that perfectly complements the chicken.
  • 1 cup shredded Monterey Jack cheese: A mild melty cheese that creates a delightful creaminess, essential for any comfort dish.
  • 1 cup green enchilada sauce: This sauce infuses the dish with a delightful kick tying all flavors together in harmony.
  • 1 tsp garlic powder: Offers depth enhancing the savory notes of the dish.
  • 1 tsp onion powder: Contributes sweetness and richness without overpowering the other flavors.
  • 1 tsp cumin: Cumin adds an earthy flavor lending authenticity to the enchiladas.
  • 1/2 tsp salt: Essential for bringing out the natural flavors of the ingredients.
  • 1/4 tsp black pepper: Provides a subtle warmth and balance to the flavors.
  • 1/4 cup fresh cilantro chopped (for garnish): A burst of freshness that brightens up the dish.
  • 8-10 small flour tortillas: The carriers of flavor soft tortillas make for the ultimate vessel to hold all the delicious fillings.
  • Extra cheese for topping optional: A choice for those who truly wish to indulge in cheesy goodness.

Method
 

  1. Preheat your oven to 350°F (175°C): This ensures a cozy bake and perfectly cooked enchiladas.
  2. Prepare the filling: In a large bowl, combine 2 cups shredded chicken, 1 cup cream cheese (softened), 1 cup sour cream, and 1 cup Monterey Jack cheese. Add in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Use a spatula to blend the ingredients until creamy and evenly mixed.
  3. Prepare the baking dish: Take a 9x13 inch baking dish and spray it with a non-stick cooking spray. Spread 1/2 cup green enchilada sauce on the bottom to prevent sticking.
  4. Fill the tortillas: Take 8-10 small flour tortillas, and fill each with the chicken mixture. Roll the tortillas tightly and place them seam-side down in the baking dish. Repeat this step until all tortillas are filled.
  5. Top with sauce: Drizzle the remaining 1 cup green enchilada sauce over the rolled tortillas. If desired, sprinkle extra cheese on top for an enhanced cheesy flavor.
  6. Bake the enchiladas: Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes, then uncover and bake an additional 10-15 minutes until you see bubbling and the top is golden.
  7. Finalize and garnish: After baking, let the dish cool for a few minutes. Garnish with 1/4 cup fresh cilantro, chopped, and serve warm. Enjoy the compliments!