These creamy white chicken enchiladas are a comforting dish that everyone loves! Tender chicken and cheesy goodness wrapped in soft tortillas make it a real crowd-pleaser.
I can’t resist the creamy sauce on top—it’s like a warm hug on a plate! For extra fun, I like to add a side of chips for dipping. Yummy and easy to make!
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is a great time-saver! If you’re cooking from scratch, poach or bake chicken breasts until cooked through for a fresh option. You can also use leftover turkey!
Cream Cheese: This adds creaminess to the dish. If you’re dairy-free, try using cashew cream or a non-dairy spread. I like to let the cream cheese soften at room temperature for easier mixing.
Monterey Jack Cheese: This cheese melts beautifully and adds a mild flavor. You could swap in Pepper Jack for some heat or use cheddar for a sharper taste. A mix of cheeses can elevate the dish.
Diced Green Chiles: These are essential for a little kick. If you can’t find them, finely chopped jalapeños or red bell peppers add great flavor. I also love adding a few extra spices if using less spicy chiles.
Corn Tortillas: Corn adds a lovely texture. If you prefer flour tortillas, those work too! I recommend warming them up to prevent cracking when rolling.
How Do I Keep My Tortillas from Cracking?
Warming tortillas is key to making them soft and easy to roll. You can do this simply by wrapping them in a damp paper towel and microwaving for about 30 seconds. Alternatively, place them on a hot skillet for a few seconds per side.
- Make sure your tortillas are pliable before filling them.
- Don’t overfill; about 1/3 cup of mixture is perfect.
- Roll snugly, but not too tight, to allow for some expansion in baking.
Taking these steps will help you avoid cracks and create perfect enchiladas!
How to Make Creamy White Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Enchiladas:
- 8 corn tortillas
- 1 cup chicken broth
For the Topping:
- 1 cup shredded white or yellow cheese (for topping)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and 20-25 minutes to bake. So, in total, you’re looking at around 40 minutes to enjoy your creamy white chicken enchiladas!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will make sure your enchiladas bake perfectly while you prepare the filling.
2. Make the Filling:
In a large bowl, mix together the shredded chicken, cream cheese, sour cream, Monterey Jack cheese, diced green chiles, garlic powder, onion powder, salt, and pepper. Use a fork or spatula to combine everything well until it’s nice and creamy. This is the tasty filling for your enchiladas!
3. Prepare the Tortillas:
To make the corn tortillas easier to roll, warm them up for a few seconds in the microwave or on a skillet. This will help them become pliable. Just make sure not to overheat them!
4. Fill the Tortillas:
Take about 1/3 cup of the chicken mixture and place it in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased 9×13 inch baking dish. Keep going until all the tortillas are filled!
5. Add the Chicken Broth:
Once all the enchiladas are in the dish, pour the chicken broth evenly over them. This will keep them moist while baking.
6. Top with Cheese:
Sprinkle the shredded white or yellow cheese over the top of the rolled enchiladas. This will create a melty, delicious topping!
7. Bake the Enchiladas:
Pop the baking dish into the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
8. Garnish and Serve:
Take the enchiladas out of the oven and let them cool for a few minutes. Before serving, sprinkle some fresh chopped cilantro on top for a burst of flavor and color. Enjoy your creamy white chicken enchiladas!
Can I Use Rotisserie Chicken Instead of Cooked Chicken?
Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and measure out 2 cups for this recipe. It adds extra flavor and saves time!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use plain Greek yogurt as a healthier alternative. It will provide similar creaminess and tanginess. You can also mix cream cheese with a bit of lemon juice for a similar effect!
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or you can microwave them for a quick option.
Can I Add Vegetables to This Recipe?
Yes! Feel free to add sautéed veggies like bell peppers, onions, or spinach to the chicken mixture for added nutrition and flavor. Just make sure they are cooked before adding them to the mixture so that the enchiladas bake evenly.
