Creamy White Chicken Enchiladas Recipe
Delicious and comforting White Chicken Enchiladas featuring tender chicken wrapped in soft tortillas, smothered with a creamy white sauce and melted cheese. Perfectly baked until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green chilies (optional)
- 1/4 cup chopped cilantro (optional)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Tortillas
- 8 small flour tortillas
Cream Sauce
- 2 cups sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack or white cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Topping
- 1 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Filling: In a mixing bowl, combine the cooked shredded chicken, 1 cup shredded cheese, green chilies, cilantro, ground cumin, salt, and pepper. Mix well to blend all the flavors.
- Fill the Tortillas: Warm the tortillas slightly to make them pliable. Spoon an equal amount of the chicken filling onto each tortilla, then roll them up tightly.
- Make the Cream Sauce: In a separate bowl, whisk together sour cream, mayonnaise, shredded cheese, garlic powder, onion powder, cumin, salt, and pepper until smooth and well combined.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a small amount of cream sauce on the bottom of a baking dish to prevent sticking. Place the filled tortillas seam-side down in the dish. Pour the remaining cream sauce evenly over the enchiladas. Sprinkle the top with the remaining shredded cheese.
- Bake Until Bubbly: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top has melted and started to turn golden brown.
- Serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.
Notes
- You can substitute sour cream with Greek yogurt for a lighter option.
- Chicken can be replaced with shredded turkey or rotisserie chicken for convenience.
- Add diced jalapeños for a spicier kick.
- Make sure not to overfill the tortillas to prevent them from tearing.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Keywords: white chicken enchiladas, creamy chicken enchiladas, easy enchiladas recipe, baked enchiladas, Mexican casserole
