Print

Creamy White Chicken Enchiladas

Three delicious white chicken enchiladas covered in melted white and cheddar cheese and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying, creamy white chicken enchiladas using shredded chicken and a simple sour cream sauce. This recipe is great for a quick family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chiles, drained
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup fresh cilantro, chopped (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and green chiles to the skillet. Cook for 1 minute until fragrant.
  4. Stir in the chicken broth, sour cream, cumin, salt, and pepper. Heat the mixture until it just begins to simmer, stirring constantly. Do not let it boil.
  5. Remove the sauce from the heat. Stir in 1/2 cup of the shredded Monterey Jack cheese until melted and smooth. This is your white sauce.
  6. In a bowl, mix the shredded chicken with about 1/2 cup of the white sauce to coat the chicken evenly.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Dip each tortilla into the remaining white sauce to coat lightly. Fill each tortilla with a portion of the sauced chicken mixture. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  9. Pour any remaining white sauce evenly over the rolled enchiladas.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Remove from the oven, let stand for 5 minutes, then garnish with fresh cilantro before serving.

Notes

  • If your tortillas crack when rolling, warm them longer.
  • For extra flavor, use rotisserie chicken for the shredded chicken.
  • You can substitute heavy cream for some of the sour cream for a richer sauce texture.

Nutrition

Find it online: https://savorandpin.com/white-chicken-enchiladas-recipe-easy-creamy/