Description
Comforting white chicken enchiladas wrapped in soft tortillas, drenched in a creamy garlic sauce, and topped with bubbling cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced (plus 2 roasted cloves, optional)
- 3 cups cooked shredded chicken (rotisserie or poached)
- 1 1/2 cups crema or sour cream
- 2 cups shredded Monterey Jack or pepper jack (divided)
- 1 cup cream cheese, softened
- 1/2 cup chicken broth (or more, as needed)
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (or to taste)
- Salt and freshly ground black pepper, to taste
- 8–10 small flour tortillas (6–8-inch)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, pickled red onions, lime wedges, sour cream
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic and cook one more minute.
- Reduce heat to low. Add the softened cream cheese and stir until it begins to melt. Whisk in the sour cream and chicken broth until silky and smooth. Stir in 1 cup of shredded cheese, lime juice, cumin, and chili powder. Adjust seasoning.
- Add the shredded chicken to the skillet and toss until evenly coated.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Spoon about 1/4 to 1/3 cup of the chicken mixture into each tortilla and roll tightly. Place seam-side down in the baking dish.
- Pour the remaining white sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the cheese is bubbly and golden. Broil for an additional 1–2 minutes if desired.
- Let the dish rest for 5–7 minutes. Garnish with chopped cilantro and optional toppings.
Notes
Customize by adding green chiles, substituting vegetables, or swapping for low-carb tortillas. Excellent for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 385
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
Keywords: enchiladas, chicken, comfort food, creamy sauce, weeknight dinner, easy recipe