Description

Indulge in these creamy white chicken enchiladas, a delightful dish that combines tender chicken, rich cheese, and zesty green chile sauce. Perfect for busy weeknights or special family gatherings, this recipe is sure to impress with its savory flavors and comforting aroma. Wrapped in soft tortillas and baked until golden brown, each bite is a warm embrace for your taste buds.

Ingredients

Scale

3 cups cooked, shredded boneless skinless chicken breasts
2 cloves fresh garlic, minced
8 large flour tortillas
8 oz cream cheese, softened
1 cup sour cream
2 cups shredded Monterey Jack cheese (divided)
1 can (10 oz) green chile enchilada sauce
2 tsp olive oil
1 tsp cumin
1 tsp paprika

Instructions

Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Add the shredded chicken, season with salt and pepper, and cook until heated through and slightly golden.
Stir in the minced garlic, cumin, and paprika; cook for an additional 1–2 minutes until fragrant.
In a bowl, mix the cooked chicken mixture with cream cheese, sour cream, and half of the shredded cheese until well combined.
Place a generous amount of filling onto each tortilla and roll them tightly. Arrange seam-side down in a greased baking dish.
Pour green chile enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
Bake uncovered for 25–30 minutes or until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (200g)
Calories: 330
Sugar: 3g
Sodium: 580mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: - For added flavor, consider using rotisserie chicken. - Customize by adding black beans or swapping sour cream for Greek yogurt. - Top with diced jalapeños for extra heat!