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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas
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Creamy White Chicken Enchiladas combine tender shredded chicken with a rich, creamy sauce and soft tortillas baked to golden perfection. This comforting and flavorful dish features subtle spices, cheesy goodness, and a smooth texture, making it perfect for weeknight dinners or special occasions. Simple to prepare and family-friendly, it offers versatility with easy ingredient swaps and customizable heat levels.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken (poached, roasted, or rotisserie)
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1 (4-ounce) can diced green chilies
  • 1/2 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper, to taste

Aromatics & Sauce Base

  • 1 tablespoon olive oil or butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced

Assembly and Topping

  • 8–10 flour tortillas, warmed
  • 1 to 1 1/2 cups shredded cheese blend (Monterey Jack or mozzarella recommended)

Instructions

  1. Prepare the Chicken: Cook chicken by poaching, roasting, or using rotisserie chicken. Allow it to cool, then shred into bite-sized pieces and set aside.
  2. Make the Creamy Sauce: In a skillet, heat olive oil or butter over medium heat. Sauté chopped onions and minced garlic until soft and fragrant, about 3-4 minutes. Add cream cheese, sour cream, diced green chilies, and chicken broth. Stir constantly until smooth and creamy. Season the sauce with cumin, chili powder, salt, and pepper to taste.
  3. Combine Chicken and Sauce: Mix the shredded chicken into half of the creamy sauce, ensuring the chicken is well coated with the flavorful mixture.
  4. Assemble the Enchiladas: Warm the tortillas to make them pliable. Spoon a generous amount of the chicken and sauce mixture into each tortilla, then roll tightly. Place each rolled tortilla seam-side down in a baking dish. Pour the remaining sauce evenly over the enchiladas and sprinkle the shredded cheese blend on top.
  5. Bake Until Bubbly: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is fully melted, bubbling, and edges are slightly golden. Remove from oven and let rest for 5 minutes before serving.

Notes

  • Warm tortillas before rolling to prevent cracking and help them stay soft after baking.
  • Shred chicken finely for better sauce coating and consistent flavor in every bite.
  • Don’t neglect sautéing onions and garlic; it builds depth of flavor critical to the sauce.
  • Reserve some cheese to mix inside the filling and sprinkle generously on top for extra gooeyness.
  • Let the enchiladas rest after baking for easier slicing and serving.

Nutrition

Keywords: Creamy White Chicken Enchiladas, chicken enchiladas, creamy enchiladas, baked enchiladas, Mexican chicken recipe, cheesy enchiladas

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