Creamy White Chicken Enchiladas
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
5 servings
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Calories
533 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy White Chicken Enchiladas
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These creamy white chicken enchiladas are made with shredded chicken, smoky salsa verde, piled high with cheese, and smothered in a mouthwatering homemade spicy and creamy sauce, and baked to gooey cheesy perfection!
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Ingredients
Creamy sauce
- 1/4 cup unsalted butter
- 1 medium white onion diced
- 1 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp all purpose flour
- 2 cups reduced sodium chicken broth
- 4 oz cream cheese softened and cubed
- 1 Jalapeño seeded and diced
Enchiladas
- 2 1/2 cups cooked, shredded chicken rotisserie chicken is great for this
- 3/4 cup salsa verde store-bought or homemade
- 1 1/2 cups shredded Monterey jack cheese divided
- 10 small flour tortillas fajita or soft taco sized, corn tortillas may be used instead
- minced cilantro for garnish
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Instructions
Prepare
- Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish and set aside.
Make sauce
- Add butter to a large saucepan and heat over MED heat. Once hot, add the onion and cook, stirring occasionally, for about 2 minutes, or until onion is translucent.
- Stir in garlic powder, cumin, salt, and pepper.
- Stir in flour and cook for 1-2 minutes, get the taste of raw flour out.
- Slowly pour in the chicken broth, whisking or stirring as you pour so you don't get lumps.
- Add softened cream cheese and the jalapeño and stir/whisk until smooth and creamy. Set aside for now.
Assemble enchiladas
- To the center line of one tortilla, add about 1/4 cup of the shredded chicken, then top with about 1 Tbsp of salsa verde and 1 heaping Tbsp of shredded Monterey jack cheese.
- Roll up the tortilla from the bottom, into a cigar-like shape, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the creamy sauce over the top of the rolled tortillas in the baking dish, and sprinkle with remaining Monterey jack cheese.
Bake
- Bake in preheated oven for 20-25 minutes, until hot and bubbly and the top is golden brown. During the baking process, if you notice the enchiladas are getting too brown, you can loosely cover the dish with foil.
Garnish and serve
- Remove from the oven, sprinkle with minced cilantro and serve hot.
Notes
- I've estimated this recipe serves 5, with 2 enchiladas as the estimated serving size. But you're free to divide this recipe up into as many servings as you'd like.
Nutrition Information
Show Details
Calories
533kcal
(27%)
Carbohydrates
41g
(14%)
Protein
18g
(36%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
77mg
(26%)
Sodium
1457mg
(61%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1098IU
(22%)
Vitamin C
6mg
(7%)
Calcium
381mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 18g | 36% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 77mg | 26% |
| Sodium | 1457mg | 61% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 6mg | 7% |
| Calcium | 381mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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