Creamy White Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - 1 can (10 oz) green enchilada sauce - 8 flour tortillas - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) The main ingredients bring rich flavor and creamy texture to your enchiladas. Shredded chicken adds protein and heartiness. Cream cheese and sour cream create a smooth, luscious filling. Finally, the Monterey Jack cheese melts beautifully, giving a savory finish. For the additional ingredients, green enchilada sauce adds zest and depth. Flour tortillas are soft and easy to roll. Garlic and onion powders enhance the flavor without overpowering. Salt and pepper balance the dish, while cilantro adds a fresh touch at the end. Gather these ingredients before you start cooking. It makes the process smoother and more enjoyable. Trust me, having everything on hand will help you stay focused on creating a delicious meal. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Pour half of the green enchilada sauce into a 9x13 inch baking dish. Spread it evenly across the bottom. This sauce adds great flavor and moisture. - In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. - Mix until you have a smooth and even filling. This step is key for a tasty enchilada. - Take a tortilla and place some of the chicken mixture down the middle. - Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this for all tortillas. - Once all tortillas are in the dish, pour the remaining enchilada sauce over them. Sprinkle extra Monterey Jack cheese on top for that gooey finish. - Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. - After 20 minutes, remove the foil. Bake for another 10 minutes, or until the cheese is bubbly and slightly golden. - Let it cool for 5 minutes before serving. Garnish with chopped cilantro for a fresh touch. To get that creamy texture, mix the cream cheese and sour cream well. This step is key. If you don’t mix them enough, your dish might not be as smooth. I recommend using a hand mixer for the best results. It makes everything blend together nicely. The cream cheese adds richness while the sour cream gives it a nice tang. When both mix well, they create a perfect filling for your enchiladas. When choosing tortillas, you can pick between flour and corn. Flour tortillas are soft and chewy. They wrap nicely around the filling. Corn tortillas have a firmer texture and a strong flavor. If you want a classic taste, go for corn. If you prefer a softer bite, choose flour. Both work well, but remember, flour tortillas hold more filling. You can prepare these enchiladas the night before. First, make the filling as usual. Then, fill the tortillas and place them in the baking dish. Cover the dish with foil and put it in the fridge. This way, the flavors can blend overnight. When it’s time to cook, simply add the sauce and cheese, then bake. You save time and keep your dinner stress-free! Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. It saves time and adds great flavor! Add Spice: If you like a bit of heat, add some diced jalapeños or a dash of cayenne pepper to the chicken mixture for an extra kick. Customize Your Cheese: Feel free to mix different cheeses like cheddar or pepper jack for a unique twist on the classic flavor. Make Ahead: You can prepare the enchiladas ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if cooking from cold. {{image_2}} You can easily swap chicken for turkey or beef. Both meats work well in this dish. Cooked turkey has a mild flavor, perfect for a light meal. Beef adds a rich taste that pairs nicely with the creamy sauce. Just make sure the meat is cooked and shredded before mixing it into the filling. For a meatless option, use beans or vegetables. Black beans or pinto beans add protein and fiber. You can also use diced bell peppers, zucchini, or spinach for a healthy twist. This keeps the dish hearty while being plant-based. Make sure to season the filling well for great flavor. If you enjoy heat, try adding jalapeños or spicy enchilada sauce. Diced jalapeños give a nice kick without overwhelming the dish. You can also pick up a spicy enchilada sauce from the store. This option brings a whole new level of flavor and excitement to your meal. To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them fresh longer, wrap them tightly in plastic wrap before placing them in a container. This keeps out air and moisture. Freezing enchiladas is easy! First, let them cool completely. Then, wrap each enchilada in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag or container. You can freeze them for up to three months. When you're ready to eat, just take them out and let them thaw in the fridge overnight. To reheat enchiladas, the oven works best. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them from drying out. Heat for about 20 minutes. For extra creaminess, add a splash of milk or sauce before reheating. You can also microwave them, but they may lose some creaminess. Yes, you can use homemade enchilada sauce. Making your own sauce lets you control flavors and spice levels. It can be fresher and more vibrant than store-bought versions. You can add your favorite herbs and spices. A homemade sauce often has fewer preservatives, making it healthier. Plus, it adds a personal touch to your meal. To make the filling less rich, use less cream cheese or sour cream. You can also add more chicken or add some veggies. Reducing the amount of cheese will help too. Mixing in cooked black beans or corn adds flavor and cuts creaminess. Consider using Greek yogurt instead of sour cream for a lighter option. You can serve many sides with these enchiladas. A fresh salad with lime dressing pairs well. Mexican rice or cilantro-lime rice adds heartiness. Refried beans or black beans can also complement the meal. For garnishes, try diced avocado, fresh salsa, or extra cilantro. These will enhance the flavors and make your plate colorful! You now know the key ingredients and steps to make creamy white chicken enchiladas. Remember to mix your filling well for a smooth texture. Adjust the recipe with your favorite proteins or spices for a fun twist. Store leftovers properly to enjoy again later. Don't hesitate to explore your options, like homemade sauces. With these tips, you can create a tasty dish that suits your taste. I hope you enjoy every bite and feel proud of your cooking!$

Creamy White Chicken Enchiladas

Delicious enchiladas filled with a creamy chicken mixture and topped with cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese, plus extra for topping
1 can (10 oz) green enchilada sauce
8 pieces flour tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro, chopped

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Pour about half of the green enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
Take a tortilla and spoon some of the chicken mixture down the middle, then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat for the remaining tortillas.
Once all tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle extra shredded Monterey Jack cheese over the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.

Notes

Garnish with fresh cilantro for added flavor.

Keyword cheese, chicken, creamy, enchiladas