Indulge in the creamy, cheesy goodness of these White Chicken Enchiladas. With tender chicken, smothered in a luscious white sauce and wrapped in soft tortillas, this dish is the perfect balance of richness and flavor. Whether you’re hosting a family dinner or looking for a weeknight meal that will please everyone, these enchiladas are sure to satisfy your cravings. This easy recipe offers a hearty, yet light, alternative to the traditional red sauce enchiladas, making it an instant favorite.
Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 10 small flour tortillas
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 cup chicken broth
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 cup grated Monterey Jack cheese
- 1 cup grated cheddar cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Filling:
Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add garlic and sauté for another 30 seconds until fragrant. Stir in the chicken, green chilies, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until everything is well combined. Set the chicken mixture aside. - Make the Creamy Sauce:
In the same skillet, melt the cream cheese over medium heat. Stir in chicken broth and sour cream, whisking until smooth. Let the mixture simmer for 3-4 minutes, then stir in 1/2 of the Monterey Jack cheese and 1/2 of the cheddar cheese. Continue to stir until the cheese is melted and the sauce is creamy. Adjust seasoning with salt and pepper. - Assemble the Enchiladas:
Lightly grease a 9×13-inch baking dish. Place a tortilla in the dish, then spoon about 1/4 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas. - Bake the Enchiladas:
Pour the creamy sauce evenly over the rolled tortillas, making sure each one is covered. Sprinkle the remaining cheese on top. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. - Serve:
Remove from the oven and let the enchiladas rest for a few minutes before serving. Garnish with freshly chopped cilantro. Serve with a side of rice, beans, or a crisp salad for a complete meal.