Description
Creamy white chicken enchiladas deliver comfort wrapped in tortillas, bringing Mexican-inspired flavors straight to dinner tables. Melted cheese, tender chicken, and zesty sauce create a memorable meal that beckons you to savor each delicious bite.
Ingredients
Scale
Main Protein:
- 3–4 boneless skinless chicken breasts (0.9–1.2 kg)
Cheese and Dairy:
- 8 ounces (226 grams) cream cheese
- 2 cups (480 milliliters) shredded Monterey Jack cheese
- 1/2 cup (120 milliliters) sour cream
Filling and Wrap Ingredients:
- 8–10 flour tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- Prepare chicken by sautéing diced onions in olive oil until translucent, then add minced garlic and cook chicken thoroughly for 6-7 minutes per side.
- Allow chicken to cool, then shred into fine pieces.
- Create a velvety sauce by melting cream cheese in a skillet with sour cream and chicken broth over low heat, stirring until completely smooth.
- Incorporate half of the shredded cheese into the creamy sauce, blending well.
- Warm tortillas slightly to increase flexibility, then fill each with shredded chicken and roll tightly.
- Arrange rolled enchiladas seam-side down in a greased baking dish.
- Generously drizzle remaining sauce over the enchiladas, ensuring complete coverage.
- Sprinkle remaining cheese evenly across the top of the enchiladas.
- Preheat oven to 350°F (175°C) and cover baking dish with foil.
- Bake covered for 20 minutes, then remove foil and continue baking an additional 10 minutes until cheese is golden and bubbly.
- Remove from oven and let rest for 5 minutes before serving to allow sauce to set.
Notes
- Swap corn tortillas for whole wheat or gluten-free options to accommodate dietary restrictions.
- Reduce fat content by using low-fat cream cheese and sour cream without compromising creamy texture.
- Enhance protein by adding black beans or quinoa to the chicken filling for extra nutrition.
- Customize heat level by mixing in mild green chiles or jalapeños according to spice preference.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg