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- 2 cooked chicken breasts, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - 1 can (10 oz) green enchilada sauce, divided - 1 small onion, finely chopped - 2 cloves garlic, minced - 8 small flour tortillas - Fresh cilantro, for garnish - Sliced jalapeños, for garnish (optional) To make white chicken enchiladas, you need simple and fresh ingredients. Start with cooked chicken breasts. Shred them into small pieces. Cream cheese adds great creaminess, while sour cream gives a nice tang. Monterey Jack cheese melts beautifully, making it a favorite choice. Green enchilada sauce brings flavor and a hint of spice. - 1 teaspoon cumin - ½ teaspoon chili powder - Fresh herbs for garnish Cumin and chili powder add warmth to your dish. These spices enhance the flavors of the chicken and cheese. Fresh herbs like cilantro make a bright garnish. They add color and freshness to the finished plates. - Flour tortillas - Size and type variations Use soft flour tortillas for a great texture. They hold the filling well and are easy to roll. You can choose small or larger tortillas based on your preference. This choice can change the number of servings you get from the recipe. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven warms up, gather your ingredients. You’ll need 2 cooked chicken breasts, cream cheese, sour cream, and spices. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, half of the Monterey Jack cheese, chopped onion, minced garlic, cumin, and chili powder. Mix these well. You want a smooth blend. This mixture is the heart of your enchiladas. Now, grab your flour tortillas. Spoon about ⅓ cup of the chicken mixture into the center of each tortilla. Roll them up tightly. Make sure to place them seam-side down in a large baking dish. This keeps the filling inside. Next, pour the remaining green enchilada sauce over the top of the rolled tortillas. Use a spatula to spread it evenly. Then, sprinkle the last of the Monterey Jack cheese on top. This will create a nice, gooey layer once baked. Bake the enchiladas in your preheated oven for 25-30 minutes. Keep an eye on them. You want the cheese to be bubbly and golden brown. This step makes the dish look inviting. Once baked, remove them from the oven. Let them cool for a few minutes before serving. This helps the flavors settle. For a touch of freshness, garnish with cilantro and sliced jalapeños if you like some heat. Enjoy your delicious creation! Many cooks overfill their tortillas. This can lead to messy enchiladas and spills. Aim for about ⅓ cup of filling per tortilla. This keeps your enchiladas neat and helps them cook evenly. Another mistake is not monitoring baking times and temperatures. Baking at 350°F (175°C) usually works well. Keep an eye on them. You want bubbly cheese, not burnt edges. To get a fluffier filling, mix cream cheese carefully. Soften it first to make blending easier. This helps it blend smoothly with the other ingredients. You want a creamy and rich filling. Mix the chicken, sour cream, and spices well. This ensures each bite is full of flavor. Use a fork to break up any lumps. A smooth mixture makes for better enchiladas. You can prep your enchiladas in advance. Assemble them and cover with foil. Store them in the fridge for up to a day. This saves time when you are ready to bake. For reheating, take them out of the fridge first. Let them sit at room temperature for 30 minutes. Then, bake at 350°F (175°C) for about 30 minutes. This ensures they heat evenly and taste great. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking your own. Make Ahead: You can prepare the enchiladas a day ahead, refrigerate them, and bake right before serving for easy entertaining. Customize the Heat: Adjust the level of spiciness by adding more or less green enchilada sauce or by including diced jalapeños in the filling. Garnish Creatively: Enhance presentation and flavor by topping with avocado slices or a drizzle of lime crema before serving. {{image_2}} You can change the protein in your enchiladas easily. Shredded turkey works well if you prefer a lighter option. Beef also makes a hearty filling. Simply swap the chicken for cooked, shredded beef or turkey. For a vegetarian twist, consider using beans. Black beans or pinto beans add great texture and taste. They also provide protein without meat. Just mash the beans and mix them with your favorite spices. While green enchilada sauce is classic, you can switch it up. Red enchilada sauce is a bold choice. It has a rich flavor that pairs well with chicken. You can also try a creamy white sauce. Use cream cheese and sour cream as a base for a smooth, rich topping. Mix in some green chilies for a kick. This adds a new layer of taste to your dish. Toppings can take your enchiladas to the next level. Fresh cilantro adds a pop of color and flavor. Diced tomatoes provide freshness. Sliced jalapeños add some heat if you like spice. Cheese options are endless. Monterey Jack is mild and melts nicely. Try pepper jack for a spicy twist. Crumbled queso fresco gives a crumbly texture and tangy taste. Mix and match toppings to find your favorite combination! To keep your white chicken enchiladas fresh, store them in an airtight container. Place them in the fridge right after they cool down. Use them within three days for the best taste. If you want to keep them longer, freezing is a great option. Wrap each enchilada in plastic wrap and then in foil. This method helps prevent freezer burn. They can stay in the freezer for up to three months. When reheating, you can choose the oven or microwave. The oven keeps the enchiladas crispy. Preheat it to 350°F (175°C) and heat them for about 20 minutes. If you use a microwave, place one enchilada on a plate. Heat it for one to two minutes. Cover it with a damp paper towel to keep moisture. This way, the flavor and texture stay great. In the fridge, your enchiladas will last about three days. Always check for signs of spoilage. If they smell sour or look discolored, it’s time to toss them out. Trust your senses! Keeping track of how long they’ve been stored helps you enjoy them at their best. You can use several options if you need a cream cheese substitute. - Dairy-free alternatives: Try using silken tofu or cashew cream. Both provide a creamy texture without dairy. - Other cheese options: You can also use ricotta cheese or goat cheese. They will add a unique flavor to your enchiladas. Yes, you can easily add spice to your enchiladas. - Adding heat with jalapeños or hot sauce: Slice fresh jalapeños and mix them into the chicken filling. You can also drizzle hot sauce on top before serving. Serving these enchiladas is simple and fun. - Side dish recommendations: Serve with a fresh salad, Mexican rice, or refried beans. These sides balance the rich flavors of the enchiladas. - Pairing drinks for an optimal meal experience: Enjoy your meal with a cold Mexican beer or a refreshing limeade. These drinks enhance the dish's taste and make it a complete meal. You now have all the tools to make tasty white chicken enchiladas. We explored the key ingredients, including chicken, cream cheese, and green sauce. I shared step-by-step instructions to make the process easy. Plus, I offered tips to avoid mistakes and ways to customize your dish. Remember, practice makes perfect, so don’t worry if you need to try again. Enjoy making these delicious enchiladas for yourself and your loved ones!

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 55 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces cooked chicken breasts, shredded
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 10 oz green enchilada sauce, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 8 pieces small flour tortillas
  • 1 bunch fresh cilantro, for garnish
  • 1 bowl sliced jalapeños, for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, half of the Monterey Jack cheese, chopped onion, minced garlic, cumin, and chili powder. Mix well until the ingredients are fully integrated.
  • Pour half of the green enchilada sauce into the bottom of a large baking dish, spreading it evenly.
  • Spoon about ⅓ cup of the chicken mixture into the center of each tortilla. Roll them up tightly and place seam-side down in the baking dish.
  • Once all the tortillas are filled and placed in the dish, pour the remaining green enchilada sauce over the top. Sprinkle with the remaining Monterey Jack cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro and jalapeño slices if desired.

Notes

Garnish with fresh cilantro and jalapeños for added flavor.
Keyword cheese, chicken, creamy, enchiladas