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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas elevate traditional Mexican flavors with a velvety sauce and delightful filling, perfect for busy weeknights or family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked, shredded chicken Use pre-cooked rotisserie chicken for convenience.
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheese (like Monterey Jack or cheddar) Reserve 1/2 cup for topping.
  • 1 can (10 oz) green enchilada sauce
  • 8 pieces flour tortillas Substitute with corn tortillas for gluten-free option.
  • 1/2 cup onion, chopped
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Spoon a portion of the chicken mixture onto each tortilla and roll them up.
  4. Place the rolled tortillas seam-side down in a greased baking dish.
  5. Pour the green enchilada sauce over the top and sprinkle with remaining shredded cheese.
Cooking
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
  2. Garnish with chopped cilantro before serving.

Notes

For variations, consider using shredded turkey or a vegan filling with mushrooms and spinach. Serve with a side salad or tortilla chips.