Description
These White Chicken Enchiladas are a crowd-pleasing comfort food classic, featuring tender chicken, a creamy white sauce, and melted cheese, all wrapped in warm tortillas. Perfect for a weeknight meal or a special occasion!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (e.g., Rotel)
- 1 cup chicken broth
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 10–12 corn or flour tortillas
- 2 cups shredded Monterey Jack or a Mexican cheese blend
Instructions
- Preheat oven to 375°F (190°C).
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned on both sides, about 5-7 minutes per side. Remove chicken from skillet and set aside to cool slightly. Shred the cooked chicken using two forks.
- Make the Filling: In the same skillet, sauté onion until softened, about 5 minutes. Add garlic, cumin, and chili powder; cook for 1 minute more. Stir in the diced tomatoes and green chilies and chicken broth. Bring to a simmer.
- Make the Sauce: In a separate bowl, whisk together cream cheese, sour cream, cilantro, garlic powder, onion powder, and cayenne pepper (if using) until smooth. Gradually whisk in about 1 cup of the simmering tomato mixture until combined.
- Assemble the Enchiladas: Dip each tortilla briefly in the remaining tomato mixture to soften. Fill each tortilla with a portion of the shredded chicken and some of the cheese. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour the creamy white sauce over the enchiladas. Sprinkle with remaining cheese.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish and Serve: Garnish with extra cilantro, if desired. Serve immediately.
Notes
- For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes to the sauce.
- If you prefer flour tortillas, they work well too.
- To make ahead: Assemble the enchiladas and cover with foil. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time.
- Serve with your favorite toppings like sour cream, guacamole, or pico de gallo.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 30g
