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White Chicken Enchiladas

White Chicken Enchiladas
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These White Chicken Enchiladas are a comforting and flavorful dinner option featuring tender shredded chicken wrapped in soft corn tortillas, smothered in a creamy, zesty white sauce, and topped with melted cheese. Ready in under 45 minutes, this dish is perfect for busy weeknights but special enough to impress family and friends, offering a rich, layered flavor experience that is both mild and family friendly.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken (leftover or rotisserie)
  • 1/2 cup sour cream
  • 1 cup shredded cheese (Monterey Jack, Mozzarella, or Queso Blanco)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Sauce

  • 1 cup white enchilada sauce or green chile sauce
  • 4 oz cream cheese or 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup chicken broth (adjust as needed)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Other Ingredients

  • 8–10 soft corn tortillas
  • 2 tbsp olive oil or butter (for softening tortillas)
  • 1 cup shredded cheese (for topping)
  • Fresh cilantro and lime juice (optional, for garnish)

Instructions

  1. Prepare the Chicken Filling: Shred the cooked chicken finely. In a mixing bowl, combine the shredded chicken with sour cream, 1 cup of shredded cheese, garlic powder, and onion powder. Mix well to create a creamy filling.
  2. Soften the Tortillas: Warm the corn tortillas to make them pliable by lightly sautéing each tortilla in a pan with olive oil or by wrapping them in a damp paper towel and microwaving for about 20 seconds. This prevents cracking while rolling.
  3. Make the White Sauce: In a saucepan, whisk together the white enchilada sauce (or green chile sauce), cream cheese (or heavy cream), sour cream, chicken broth, garlic powder, and onion powder. Heat gently while stirring until the sauce is smooth and creamy. Adjust the thickness by adding more broth if necessary.
  4. Assemble the Enchiladas: Briefly dip each softened tortilla into the prepared white sauce. Spoon a generous amount of the chicken filling onto each tortilla, then roll it tightly and place it seam-side down in a baking dish. Repeat until all filling is used.
  5. Bake and Melt: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the top with shredded cheese. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the sauce is bubbly and the cheese is melted and golden.

Notes

  • Use warm tortillas to prevent cracks and spills when rolling.
  • Don’t overfill the tortillas to keep enchiladas neat and easier to bake.
  • Customize cheese blends for added flavor depth and gooey meltiness.
  • Let enchiladas rest for a few minutes after baking for cleaner slices.
  • Add freshly chopped cilantro right before serving for a bright, fresh flavor.

Nutrition

Keywords: white chicken enchiladas, creamy enchiladas, quick enchilada recipe, Mexican chicken dinner, gluten free enchiladas

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