Description

White Chicken Enchiladas are a creamy, flavorful Mexican-inspired casserole featuring tender shredded chicken wrapped in soft tortillas, smothered in a tangy sour cream and green chili sauce, and topped with melted cheese. Perfect for a comforting weeknight dinner or entertaining guests, these enchiladas offer a delicious twist on the traditional red sauce version.

Ingredients

3 cups cooked shredded chicken
8-10 corn or flour tortillas
4 oz cream cheese
1 cup sour cream
1 can (4 oz) diced green chilies
1 cup chicken broth
2 cloves garlic, minced
1 small onion, chopped
2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
1 tbsp olive oil or butter
1 tsp ground cumin
Salt and pepper, to taste
Fresh cilantro, chopped (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish.
Heat olive oil or butter in a skillet over medium heat. Sauté onion and garlic until softened.
Add cream cheese, sour cream, green chilies, chicken broth, cumin, salt, and pepper. Stir until smooth and heated through to form the white sauce.
Warm tortillas until pliable.
Dip each tortilla in the white sauce, fill with shredded chicken, roll up, and place seam-side down in the baking dish.
Pour remaining sauce over the rolled tortillas and sprinkle shredded cheese on top.
Bake for 20-25 minutes until cheese is melted and bubbly.
Garnish with chopped cilantro before serving

Notes

Add sautéed mushrooms or spinach to the filling for extra veggies.Use rotisserie chicken for a quick option.Top with sliced avocado, jalapeños, or extra sour cream when serving.Substitute cream cheese with Greek yogurt for a lighter sauce.Store leftovers in an airtight container in the fridge up to 3 days; reheat before serving.