Description
Creamy White Chicken Enchiladas are a delicious and comforting dish made with shredded chicken, cream cheese, and a rich green enchilada sauce, topped with melted Monterey Jack cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 8 small flour tortillas
- 1/2 cup chopped green onions (for garnish)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, cumin, and half of the Monterey Jack cheese. Mix until well combined.
- Spread a thin layer of green enchilada sauce on the bottom of a 9×13 inch baking dish.
- Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Once all the tortillas are in the baking dish, pour the remaining green enchilada sauce over the top. Sprinkle the remaining Monterey Jack cheese evenly over the sauce.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped green onions and cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- You can substitute the chicken with shredded rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg