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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas
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These Creamy White Chicken Enchiladas combine tender shredded chicken, a velvety white sauce made from cream cheese and sour cream, and melted Monterey Jack cheese all wrapped in soft tortillas. This comforting and flavorful baked dish is quick to prepare, perfect for a cozy weeknight dinner or a special weekend treat. Adaptable to your taste and dietary needs, this recipe ensures a satisfying, creamy, cheesy meal that the whole family will love.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked chicken, shredded or diced (rotisserie chicken recommended)
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1/4 cup mild green chiles, chopped (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Sauce & Assembly

  • 2 cups white enchilada sauce
  • 8–10 corn or flour tortillas
  • Additional shredded cheese for topping (about 1/2 cup)

Garnishes (optional)

  • Fresh cilantro, chopped
  • Sliced avocado
  • Dollop of sour cream
  • Lime wedges

Instructions

  1. Prepare the Chicken Filling: Start by shredding cooked chicken breasts or rotisserie chicken. In a skillet, sauté the finely chopped onions and minced garlic over medium heat until softened and fragrant, about 3-4 minutes. Remove from heat and transfer to a bowl. Add the shredded chicken, softened cream cheese, sour cream, half of the shredded cheese, and chopped mild green chiles (if using). Stir until the mixture is creamy and thoroughly combined.
  2. Warm Tortillas: Lightly warm the tortillas on a dry skillet or in the microwave for 20-30 seconds until soft and pliable. This prevents cracking when rolling and keeps the enchiladas tender.
  3. Assemble the Enchiladas: Spoon about 1/3 cup of the creamy chicken filling onto the center of each warmed tortilla. Roll each tortilla tightly and place them seam-side down in a greased baking dish (9×13 inches) to hold their shape during baking.
  4. Add the Sauce and Cheese: Pour the white enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining shredded cheese on top for a golden, bubbly finish.
  5. Bake Until Bubbly and Golden: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until the sauce bubbles and the cheese is melted and lightly golden.
  6. Rest Before Serving: Let the enchiladas rest for 5-10 minutes after baking to set and make serving easier.

Notes

  • Use rotisserie chicken to save time and add flavor.
  • Warming tortillas prevents cracks and makes rolling easier.
  • Doubling the sauce keeps enchiladas moist and enhances creaminess.
  • Letting the enchiladas rest after baking improves texture and ease of serving.
  • Combining Monterey Jack with sharp cheddar cheese adds meltiness and tang.
  • For a spicy kick, add jalapeños, green chiles, or cayenne pepper as desired.
  • Vegetarian option: Substitute chicken for sautéed mushrooms, zucchini, or black beans.
  • Dairy-free variation: Use coconut cream and plant-based cheese alternatives.
  • Leftovers keep well refrigerated for 3-4 days or freeze unbaked enchiladas for up to 2 months.
  • Reheat leftovers in the oven at 350°F (175°C) or microwave covered on medium power to retain moisture.

Nutrition

Keywords: cream cheese, white chicken enchiladas, creamy enchiladas, Mexican comfort food, easy chicken dinner, baked enchiladas

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