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).