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Creamy White Chicken Enchiladas Recipe
Why Make This Recipe
Creamy White Chicken Enchiladas are a comforting dish that everyone loves. With tender chicken wrapped in soft tortillas and smothered in a rich, creamy sauce, this recipe is perfect for weeknight dinners or special occasions. It combines simple ingredients for a delightful result that is both satisfying and easy to prepare.
How to Make Creamy White Chicken Enchiladas
Ingredients
- Flour tortillas
- Cooked chicken, shredded
- Cream cheese
- Sour cream
- Green chilies, diced
- Shredded cheese (such as Monterey Jack or cheddar)
- Chicken broth
- Garlic powder
- Onion powder
- Salt
- Pepper
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together cooked chicken, cream cheese, green chilies, and half of the shredded cheese. Season with garlic powder, onion powder, salt, and pepper.
- Fill each flour tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- In another bowl, combine sour cream, chicken broth, and remaining shredded cheese. Pour this sauce over the enchiladas.
- Bake in the oven for 25-30 minutes or until heated through and bubbly.
- Serve warm.
How to Serve Creamy White Chicken Enchiladas
These enchiladas are best served warm and can be garnished with fresh cilantro, sliced jalapeños, or a dollop of sour cream. Pair them with a simple side salad or some Mexican rice for a complete meal.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They can last for 3-4 days. To reheat, you can warm them in the oven at 350°F (175°C) until heated through.
Tips to Make Creamy White Chicken Enchiladas
- Use rotisserie chicken for a shortcut.
- Feel free to add your favorite veggies, such as spinach or bell peppers, to the chicken mixture.
- For extra spice, you can add some chopped jalapeños to the filling or the sauce.
Variation
You can make these enchiladas with beef or vegetables instead of chicken for a different flavor. Just ensure to adjust the cooking time if necessary.
FAQs
Can I freeze Creamy White Chicken Enchiladas?
Yes, you can freeze them before baking. Just cover them tightly and store them in the freezer. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
Can I use other types of cheese?
Absolutely! Feel free to use any cheese you like, such as pepper jack for a bit of spice or mozzarella for a milder flavor.
What can I serve with these enchiladas?
They go well with rice, beans, or a fresh salad. You can also add guacamole or salsa for extra flavor.
Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a comforting dish that combines tender chicken wrapped in soft tortillas with a rich, creamy sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 8 pieces Flour tortillas
- 2 cups Cooked chicken, shredded Use rotisserie chicken for a shortcut.
- 8 oz Cream cheese
- 1 cup Sour cream
- 1 can Green chilies, diced
- 2 cups Shredded cheese (such as Monterey Jack or cheddar) Feel free to use pepper jack for spice or mozzarella for a milder flavor.
- 1 cup Chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together cooked chicken, cream cheese, green chilies, and half of the shredded cheese. Season with garlic powder, onion powder, salt, and pepper.
- Fill each flour tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- In another bowl, combine sour cream, chicken broth, and remaining shredded cheese. Pour this sauce over the enchiladas.
Baking
- Bake in the oven for 25-30 minutes or until heated through and bubbly.
- Serve warm.
Notes
These enchiladas are best served warm and can be garnished with fresh cilantro, sliced jalapeños, or a dollop of sour cream. Pair them with a simple side salad or some Mexican rice for a complete meal. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C).
