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White Chicken Enchiladas Recipe

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3.8 from 15 reviews

Deliciously creamy and cheesy White Chicken Enchiladas featuring tender shredded chicken, a blend of cream cheese and sour cream, mild diced green chiles, and plenty of melted mozzarella. These enchiladas are baked to perfection with a luscious heavy cream sauce, making for a comforting and flavorful Mexican-inspired dish perfect for family dinners.

Ingredients

Enchiladas

  • 10-12 flour tortillas
  • 4 cups cooked shredded chicken (rotisserie or cooked chicken breasts)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • Salt and black pepper, to taste
  • ½ teaspoon garlic powder (optional)
  • Adobo Seasoning, a dash to taste
  • 1 ½ cups heavy cream (more if needed)
  • 3 cups shredded mozzarella or Monterey Jack cheese, divided
  • 2 (4-ounce) cans diced green chiles, not drained
  • 2-3 tablespoons sliced green onions (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prepare for baking.
  2. Prepare the Filling: In a large mixing bowl, combine the cooked shredded chicken, softened cream cheese, sour cream, salt, black pepper, diced green chiles (with their juices), garlic powder if using, and 1 ¼ cups of shredded cheese. Mix thoroughly until the filling is smooth and well incorporated. Adjust seasoning with salt, pepper, and Adobo seasoning according to taste.
  3. Assemble the Enchiladas: Lay each flour tortilla flat and spoon an even portion of the chicken mixture into the center. Carefully roll each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them snugly side by side.
  4. Add Cream and Cheese: Pour the heavy cream evenly over the rolled tortillas in the baking dish until they are covered. Then sprinkle the remaining shredded cheese generously over the top to create a cheesy crust.
  5. Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese on top is melted, bubbly, and starts to turn golden. For an extra golden and slightly crispy top, switch on the broiler for 1-2 minutes at the end, watching carefully to prevent burning.
  6. Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes to set. Garnish with sliced green onions and serve hot for the best flavor and texture. Enjoy this creamy, cheesy, and satisfying meal!

Notes

  • Use rotisserie chicken or cooked chicken breasts for convenience and great flavor.
  • If you prefer less heat, ensure the green chiles are mild or use mild varieties.
  • Adobo seasoning adds a smoky and slightly spicy depth; adjust according to your taste preferences.
  • Heavy cream can be adjusted slightly if you prefer a creamier or less saucy enchilada.
  • Flour tortillas work best for soft, tender enchiladas but corn tortillas could be used if desired—consider warming them to prevent cracking.
  • Broiling at the end is optional but recommended for a bubbly, golden cheese finish.

Find it online: https://recipeplenty.com/white-chicken-enchiladas-recipe/