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White Chicken Enchiladas

White Chicken Enchiladas
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Creamy and flavorful White Chicken Enchiladas featuring tender shredded chicken, cream cheese, sour cream, and Monterey Jack cheese wrapped in soft tortillas, baked to bubbly perfection. This easy and versatile recipe is perfect for weeknight dinners or special occasions, and can be customized to suit your taste and dietary needs.

Ingredients

Scale

Proteins

  • 2 cups cooked shredded chicken

Tortillas

  • 8 flour tortillas (or corn tortillas for gluten-free option)

Cheeses

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt as a substitute)
  • 2 cups shredded Monterey Jack cheese (plus extra for topping)

Sauce & Aromatics

  • 1 cup white or green enchilada sauce
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup diced green chilies or jalapeños (optional, for spice)

Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced green onions
  • Optional: sour cream dollop and crumbled queso fresco or Cotija cheese

Instructions

  1. Prepare the Chicken: Start by cooking or shredding pre-cooked chicken breasts. Ensure the chicken is tender and shredded evenly to absorb the creamy sauce and flavors.
  2. Make the Creamy Sauce: Sauté finely chopped onions and minced garlic in a pan until fragrant and translucent. Stir in the cream cheese and sour cream until melted and smooth. Add the white or green enchilada sauce and diced green chilies or jalapeños if using, mixing well to form a creamy, tangy base.
  3. Assemble the Enchiladas: Warm the tortillas until pliable to prevent cracking. Mix some of the sauce with shredded chicken. Spoon the chicken mixture onto each tortilla, sprinkle with Monterey Jack cheese, then roll tightly and place seam side down in a baking dish.
  4. Top and Bake: Pour the remaining creamy sauce evenly over the rolled enchiladas. Generously sprinkle additional Monterey Jack cheese on top. Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until bubbly and golden on top.
  5. Garnish and Serve: Allow enchiladas to rest for a few minutes after baking to set the sauce. Garnish with fresh cilantro, sliced green onions, and a squeeze of lime. Optionally, add a dollop of sour cream and crumbled queso fresco or Cotija cheese before serving.

Notes

  • Warm the tortillas before rolling to prevent cracking and tearing.
  • Shred chicken thoroughly to ensure every bite is flavorful.
  • Avoid overfilling tortillas to keep enchiladas neat and easy to eat.
  • Use freshly shredded cheese for better melting results.
  • Let the enchiladas rest after baking to allow the sauce to set and make slicing easier.
  • For a gluten-free version, use corn tortillas and gluten-free enchilada sauce.
  • To add spice, incorporate diced green chilies or jalapeños into the filling and sauce.
  • Substitute Greek yogurt for sour cream for a lighter creamy sauce.
  • Make ahead: Assemble enchiladas in advance and refrigerate or freeze before baking.
  • Reheat leftovers in the oven at 350°F until warmed through and bubbly, or microwave covered to retain moisture.

Nutrition

Keywords: White Chicken Enchiladas, Creamy Enchiladas, Mexican Chicken Recipe, Baked Enchiladas, Comfort Food, Easy Dinner

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