Creamy White Chicken Enchiladas

$To make creamy white chicken enchiladas, gather these key ingredients: - 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 - 1/2 cup chopped green onions - 8 flour tortillas - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, for garnish These ingredients blend nicely to create a rich and creamy filling. The chicken provides protein, while the cream cheese and sour cream add creaminess. The green enchilada sauce gives a zesty kick, making this dish delightful. You might want to swap some ingredients. Here are some common substitutes: - Use rotisserie chicken for quick prep. - Swap cream cheese with Greek yogurt for a lighter option. - Try different cheeses like cheddar or pepper jack for added flavor. - If you prefer, use corn tortillas instead of flour ones. These swaps can make the dish fit your taste or dietary needs while keeping it delicious. Choosing quality ingredients is key to great flavor. Here are some tips: - Look for fresh chicken without added preservatives. - Choose full-fat cream cheese and sour cream for richness. - Select good-quality cheese with a nice melt. - For green onions, pick firm stalks with bright green tops. Fresh ingredients help the flavors shine through in your enchiladas. Quality matters, so invest in your ingredients for the best results. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). In a large bowl, mix the cooked chicken, cream cheese, and sour cream. Add half a cup of Monterey Jack cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well until everything is nicely combined. This mixture gives the enchiladas a creamy and rich flavor. Grab a flour tortilla and place about 1/4 cup of the chicken mixture in the center. Roll it up tightly, making sure the filling stays inside. Place the rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat this for all the tortillas. This step creates a beautiful layer of enchiladas that will be delicious when baked. Once all the tortillas are in the dish, pour the green enchilada sauce evenly over them. Then sprinkle the remaining Monterey Jack cheese on top. Cover the dish with aluminum foil and bake it for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden when done. Let the dish cool for a few minutes before serving. Enjoy your creamy white chicken enchiladas! For creamy enchiladas, Monterey Jack cheese is a great choice. It melts well and adds a mild flavor. You can also mix in some sharp cheddar for extra richness. Pepper Jack cheese gives a nice spicy kick if you like heat. Don't forget to sprinkle some cheese on top for a bubbly finish. To make your enchiladas pop, add spices like cumin or smoked paprika. These spices bring warmth and depth to the dish. Fresh herbs like cilantro or parsley can brighten up the flavor. You can also add lime juice for a zesty touch. Experiment with these to find your favorite blend. Make these enchiladas ahead of time for a quick dinner. You can prepare the filling and roll the tortillas a day in advance. Store them in the fridge until you’re ready to bake. If you want to freeze them, wrap the assembled enchiladas tightly. When ready to cook, just add a few extra minutes to the baking time. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It saves time and adds great flavor. Customize Your Cheese: Feel free to mix different types of cheese, such as pepper jack for a spicy kick or cheddar for a sharper taste. Add Veggies: Incorporate vegetables like bell peppers or spinach into the chicken mixture for added nutrition and flavor. Make Ahead: Assemble the enchiladas in advance and refrigerate before baking. Just add a few extra minutes to the baking time. {{image_2}} You can easily make this dish vegetarian. Replace the chicken with veggies like zucchini, bell peppers, or mushrooms. Chop them into small pieces and sauté them until soft. Mix these veggies with cream cheese and sour cream for a creamy filling. This way, you keep the rich taste while making it meat-free. For those who enjoy heat, spice it up! Add sliced jalapeños to the filling or drizzle hot sauce on top. If you like a stronger kick, mix in some diced jalapeños into the chicken mixture. This will give your enchiladas a fun, fiery flavor that will excite your taste buds. While green enchilada sauce is tasty, try red sauce for a different flavor. You can also make your own sauce at home. Blend tomatoes, onions, garlic, and chili powder for a fresh taste. Pour this over your enchiladas before baking for a new twist on this classic dish. After enjoying your creamy white chicken enchiladas, store any leftovers. Place them in an airtight container. This will keep them fresh for up to three days. Make sure to let them cool before sealing. If you have extra sauce, keep it separate. When you reheat your enchiladas, keep them moist. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of water or extra sauce on top. Cover with foil to prevent drying. Heat for about 15-20 minutes until warm. You can freeze these enchiladas for later. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. To thaw, place them in the fridge overnight. When ready to eat, reheat as described above. Yes, you can use corn tortillas. They add a nice flavor and texture. Just make sure to warm them up before rolling. This helps prevent tearing and makes them easier to handle. If you like a gluten-free option, corn tortillas are a great choice. To spice up your enchiladas, add jalapeños to the chicken mix. You can also mix in some hot sauce or chili powder. If you want extra heat, sprinkle cayenne pepper on top before baking. Taste as you go to find your perfect level of spice. Absolutely! You can assemble the enchiladas earlier in the day. Just cover them tightly and store in the fridge. When you’re ready to eat, pour on the sauce and bake. This makes it easy for busy nights or gatherings. A fresh salad pairs well with the enchiladas. You can also serve rice or beans on the side. For a crunchy touch, try tortilla chips with salsa. These sides balance the creaminess and add extra flavor to your meal. Creamy White Chicken Enchiladas are easy to make and delicious. We covered key ingredients, cooking steps, and helpful tips. I shared ideas for variations, like vegetarian options and spicy twists. Proper storage helps you enjoy leftovers without losing taste. Now, you can create your own enchiladas with confidence. Explore the flavors and make it your own. With these guidelines, your next meal will be a hit. Enjoy every bite!$

Delicious and creamy enchiladas filled with shredded chicken and topped with cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

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
0.5 cup chopped green onions
8 pieces flour tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, 1/2 cup of Monterey Jack cheese, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Take a flour 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 a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
Once all the tortillas are in the dish, pour the green enchilada sauce evenly over them.
Sprinkle the remaining Monterey Jack cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Once out of the oven, let cool for a few minutes, garnish with fresh cilantro, and serve hot.

Notes

Garnish with fresh cilantro for added flavor.

Keyword chicken, creamy, enchiladas