Description
Creamy White Chicken Enchiladas are a comforting dish that combines tender shredded chicken, rich cream cheese, and savory spices all wrapped in soft flour tortillas. Topped with melted cheese and drizzled with a luscious sauce, these enchiladas promise a satisfying meal perfect for family dinners or entertaining guests. In under an hour, you can create this restaurant-quality dish that will leave everyone asking for seconds.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup cream cheese
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 12 flour tortillas (10-inch)
- 2 cups low-sodium chicken broth
- 1 clove fresh garlic, minced
- 2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). In a skillet over medium heat, warm olive oil and cook chicken until golden brown, about 6-7 minutes per side. Shred the chicken.
- In a pot, combine cream cheese and chicken broth over medium heat until smooth. Stir in sour cream, garlic, and chili powder; do not let it boil.
- Warm tortillas slightly in the microwave or skillet. Fill each tortilla with shredded chicken and drizzle some sauce on top; roll tightly.
- Place rolled tortillas seam-side down in an oiled baking dish. Pour remaining sauce over them and top with shredded cheese.
- Bake for about 20 minutes or until bubbly and golden brown. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg