Creamy White Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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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
Description
This dish begins with a creamy sauce made by sautéing onion in butter, then incorporating garlic powder, cumin, salt, pepper, flour, chicken broth, softened cream cheese, and diced jalapeño. The sauce is smooth and rich with gentle heat from the jalapeño.
The enchiladas are assembled by layering shredded chicken mixed with salsa verde and Monterey jack cheese onto small flour tortillas, rolled tightly and placed seam-side down in a baking dish. The creamy sauce is poured over the rolled enchiladas before baking, which melts the cheese and melds the flavors.
Once baked, the enchiladas are garnished with minced cilantro, adding a fresh herbal contrast. This dish serves about five people, offering a comforting main course with creamy, savory, and mildly spicy notes well balanced by the salsa verde and cheese.
Adjusting the amount of jalapeño can tailor the heat level, and rotisserie chicken provides convenience without sacrificing flavor. Baking helps the sauce set and cheeses melt perfectly.
Ingredients
Creamy sauce
- 1/4 cup butter unsalted
- 1 medium white onion diced
- 1 1/2 tsp garlic powder
- 1 tsp cumin ground
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp all-purpose flour
- 2 cups chicken broth reduced sodium
- 4 oz cream cheese softened and cubed
- 1 jalapeño seeded and diced
Enchiladas
- 2 1/2 cups chicken rotisserie chicken is great for this, cooked, shredded
- 3/4 cup salsa verde store-bought or homemade
- 1 1/2 cups Monterey jack cheese divided, shredded
- 10 small flour tortillas fajita or soft taco sized, corn tortillas may be used instead
- cilantro for garnish, minced
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
- This recipe yields about 5 servings, with roughly two enchiladas per serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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