Creamy White Chicken Enchiladas
These creamy and cheesy white chicken enchiladas are a comforting dish perfect for family gatherings and weeknight meals.
Ingredients
Filling
- 3 cups Shredded cooked chicken Rotisserie chicken works great for a quick meal.
- 8 oz Cream cheese The star of the show for that luscious creaminess.
- 1 cup Sour cream Greek yogurt can be a lighter substitute.
- 1 cup Chicken broth enriches the dish and keeps it moist.
- 1 can Green chiles Canned or fresh add wonderful, smoky heat.
- 1.5 cups Shredded cheddar cheese Monterey Jack is a delicious alternative.
- 1 tsp Garlic powder Essential for layering in savory flavor.
- 1 tsp Onion powder Essential for layering in savory flavor.
- 1 tsp Cumin Essential for layering in savory flavor.
- 0.5 cup Fresh cilantro For a bright finish and a pop of color (optional).
Wrap
- 6 pieces Flour tortillas Soft and pliable, they cradle the filling perfectly.
Instructions
Preparation
- Preheat the Oven: Set your oven to 375°F (190°C).
- Mix the Filling: In a bowl, combine shredded chicken, cream cheese, sour cream, green chiles, garlic powder, onion powder, cumin, and half of the cheddar cheese. Stir until well mixed.
- Assemble the Enchiladas: Spread some chicken broth in the bottom of a baking dish. Grab a tortilla, place a generous scoop of the filling down the center, and roll it up tightly. Repeat with remaining tortillas.
Baking
- Pour the Sauce: Pour the remaining chicken broth over the enchiladas, then sprinkle with the rest of the cheddar cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until golden brown.
- Serve: Let them cool for a few minutes. Garnish with fresh cilantro if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Thaw overnight and reheat in the oven.