Creamy White Chicken Enchiladas
A Satisfying Twist on Taco Night
Imagine the aroma of cheesy goodness wafting through your kitchen, inviting everyone to gather around the dinner table. Creamy White Chicken Enchiladas take traditional Mexican flavors and elevate them with a rich, velvety sauce and a delightful creamy filling. Perfect for a busy weeknight or when you want to impress without breaking a sweat, this dish is bound to become a household favorite. Seriously, who can say no to cheesy, saucy tortillas?
Why Make This Recipe
You’ll love this recipe for a few irresistible reasons. First off, it takes minimal time to prepare and cooks up in just 20-25 minutes. Perfect for those evenings when you want something comforting but don’t have hours to spend in the kitchen.
Plus, it’s a one-pan meal, which means easy cleanup. Who doesn’t love spending less time washing dishes? And let’s not forget how family-friendly this dish is—kids will gobble it up while you secretly do a happy dance at the table!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- 1 can (10 oz) green enchilada sauce
- 8 flour tortillas
- 1/2 onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions
Follow these simple steps to juicy enchiladas:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of shredded cheese, chopped onion, garlic powder, salt, and pepper.
- Spoon a portion of the chicken mixture onto each tortilla and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the top and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
How to Make Creamy White Chicken Enchiladas (Overview)
Making these enchiladas is a breeze! Start by mixing the creamy filling in a bowl—no need for kitchen wizardry here, just combine straight-up goodness. Then, roll the filling in tortillas and nestle them snugly into a baking dish.
Here’s a pro tip: Don’t skip on greasing the pan! It will save you a world of trouble when it’s time to dish out. Top it off with luscious green enchilada sauce and a generous sprinkle of cheese before baking. Soon, your home will smell divine!
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot out of the oven when the cheese is still bubbly and oozy. Pair them with a fresh side salad or some crunchy tortilla chips for texture. Want to kick it up a notch? Add a sprinkle of diced avocado or a dollop of sour cream on top for a splash of color and creaminess. You’ll be inhaling the rich aroma before you even take a bite!
How to Store Creamy White Chicken Enchiladas
If you somehow find leftovers (but let’s be honest, it’s rare), they’ll keep in the fridge for about 3–4 days. You can also freeze them for future meals! Just make sure they cool completely before wrapping them up tight. When you’re ready to reheat, pop them in the oven at 350°F (175°C) until heated through—about 20 minutes should do.
Tips to Make Creamy White Chicken Enchiladas
- Shred the Chicken: Pre-cooked rotisserie chicken works wonders here—saves time and adds flavor!
- Mix it Up: Try adding corn or diced green chiles to the filling for extra kicks of flavor.
- Cheesy Decisions: Use a blend of cheeses for different flavor profiles—maybe a touch of pepper jack for heat?
- Gluten-Free Option: Swap the flour tortillas for corn to make this dish gluten-free.
- Oven-Ready: If you want to make ahead, assemble the dish and cover it with foil in the fridge for up to a day!
Variation
Feel like switching things up? Try using shredded turkey for a post-holiday twist, or go vegan by swapping the chicken with sautéed mushrooms and spinach, and using cashew cream in place of dairy. Your taste buds will thank you!
FAQs
1. Can I use something other than chicken?
Absolutely! Try cooked turkey, beans, or veggies for a more plant-based option.
2. How long do these keep in the fridge?
They’ll stay fresh in the fridge for about 3-4 days—if they last that long!
3. Can I freeze these enchiladas?
You bet! Just freeze wrapped tightly, and they’ll be good for about 2-3 months. Reheat them in the oven when you’re ready!
📌 Pin this recipe for your next cozy dinner night!
Creamy White Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of shredded cheese, chopped onion, garlic powder, salt, and pepper.
- Spoon a portion of the chicken mixture onto each tortilla and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the top and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
