Go Back
To make Creamy White Chicken Enchiladas, gather these key ingredients: - 2 cups cooked shredded chicken - 1 cup sour cream - 1 cup cream cheese, softened - 1 cup shredded Monterey Jack cheese (plus more for topping) - 1 can (10 oz) green enchilada sauce - 1/2 cup diced onion - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 8-10 flour tortillas - Fresh cilantro leaves for garnish Choose fresh ingredients for the best flavor. Look for bright green cilantro with no brown spots. When buying chicken, select meat that feels firm and looks pink. Soft cream cheese should be smooth and without cracks. When selecting onions, pick ones that are firm and have dry skin. Fresh tortillas should feel soft and pliable. You can make simple swaps to fit dietary needs. For a lighter version, use Greek yogurt instead of sour cream. If you want a dairy-free option, try using vegan cream cheese and dairy-free cheese. For gluten-free diets, choose corn tortillas. Adjust spices to suit your taste if you prefer milder flavors. {{ingredient_image_1}} To start, gather your ingredients. You need cooked shredded chicken, sour cream, cream cheese, shredded Monterey Jack cheese, diced onion, garlic powder, cumin, salt, and pepper. In a large bowl, combine the chicken, sour cream, cream cheese, and one cup of Monterey Jack cheese. Add the onion, garlic powder, cumin, salt, and pepper next. Mix everything well until it's smooth and creamy. This mixture is the heart of your enchiladas. Now, take a flour tortilla. Spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling. Place it seam-side down in a greased baking dish. Repeat this for all the tortillas. Make sure they fit snugly in the dish. Once done, pour the green enchilada sauce evenly over the top of the rolled tortillas. Sprinkle extra Monterey Jack cheese on top for a cheesy finish. Preheat your oven to 350°F (175°C) before baking. Cover the baking dish with aluminum foil. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. Keep an eye on it. You want the cheese to be melted, bubbly, and slightly golden. Once finished, let the dish sit for 5 minutes before serving. This helps the enchiladas set a bit. Garnish with fresh cilantro leaves for a pop of color and flavor. To make the best enchiladas, focus on the filling. Use tender, shredded chicken. Ensure your cream cheese is soft for easy mixing. Mix in spices like garlic powder and cumin for great flavor. Taste the filling before rolling. Adjust salt and pepper as needed. You can add more veggies to the filling. Try bell peppers or spinach for extra color. For heat, add jalapeños to the mixture. If you love cheese, mix in some pepper jack. You can also switch up the sauce. A red enchilada sauce adds a different flavor. Sautéing the onions first brings out their sweetness. You can also toast the tortillas briefly. This makes them crispier and less soggy. Pouring the sauce over the enchiladas before baking helps them soak up flavor. Bake until the top is golden and bubbly for the best texture. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor. Customize the Heat: If you like a bit of spice, add diced jalapeños or a dash of cayenne pepper to the chicken mixture before filling the tortillas. Make Ahead: Assemble the enchiladas the night before and refrigerate. Just pour the sauce and cheese on top before baking for a convenient meal. Experiment with Cheeses: Try using different types of cheese like Pepper Jack or Cheddar for a unique twist on flavor and richness. {{image_2}} You can easily make these enchiladas vegetarian. Replace the chicken with cooked beans or sautéed veggies. Black beans, bell peppers, and zucchini work well. For a vegan version, swap sour cream and cream cheese with plant-based alternatives. Use cashew cream or coconut yogurt for creaminess. This change keeps the dish rich and tasty without meat. While green enchilada sauce is classic, you can try other kinds. Red enchilada sauce adds a different flavor. You can even use salsa if you like a fresh taste. For cheese, Monterey Jack is great, but cheddar or pepper jack can add a nice twist. Mix and match sauces and cheeses for a unique meal each time. If you love heat, add some spice! Mix diced jalapeños or green chilies into the chicken filling. A dash of hot sauce in the sauce can kick up the flavor. You can also sprinkle red pepper flakes on top before baking. Adjust the spice to your liking for a meal that packs a punch. To keep your Creamy White Chicken Enchiladas fresh, place them in an airtight container. Make sure they cool down before you seal them up. You can also wrap them tightly in plastic wrap. Store them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. When you are ready to eat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. If they seem dry, add a splash of broth or sauce. Cover the dish with foil to prevent drying out. Bake for 20 minutes or until they are hot all the way through. You can also use the microwave. Heat on medium power for about 2-3 minutes, checking to ensure they warm evenly. For longer storage, you can freeze the enchiladas. Wrap each one tightly in plastic wrap, then place them in a freezer bag. Remove as much air as possible to prevent freezer burn. They will stay good for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven or microwave as described above. Enjoy your tasty meal anytime! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This makes the dish quick and easy. Plus, rotisserie chicken is juicy and full of taste. To spice up your enchiladas, add diced jalapeños or green chiles to the filling. You can also mix in some hot sauce or cayenne pepper for extra heat. If you love spicy foods, consider using pepper jack cheese instead of Monterey Jack. This will give your dish a nice kick. These enchiladas pair well with a fresh salad or rice. A side of black beans adds protein and fiber. You can also serve them with tortilla chips and salsa for a tasty crunch. For drinks, try serving a refreshing limeade or a light beer. This blog post covered everything you need for creamy white chicken enchiladas, including ingredients, step-by-step preparation, and tips for success. Remember, using fresh ingredients is key. Also, don’t hesitate to customize the recipe to fit your taste. Proper storage and reheating tips will keep your leftovers tasty. With these techniques, you can make a dish that impresses friends and family. Enjoy your cooking journey, and happy eating!

Creamy White Chicken Enchiladas

Delicious enchiladas filled with creamy chicken and topped with cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked shredded chicken, sour cream, cream cheese, 1 cup of Monterey Jack cheese, diced onion, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
  • Once all the tortillas are in the baking dish, pour the green enchilada sauce evenly over the top. Sprinkle extra Monterey Jack cheese on top of the sauce for a cheesy finish.
  • Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Once done, remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro leaves for added flavor and presentation.

Notes

Serve the enchiladas in the baking dish, garnished with diced cilantro and a dollop of sour cream on top for an added touch.
Keyword cheese, chicken, creamy, enchiladas