Easy White Chicken Enchiladas
User Reviews
4.9
45 reviews
Excellent
Easy White Chicken Enchiladas
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These easy white chicken enchiladas will be a hit with the entire family with their creamy white sauce, flavorful shredded chicken filling, and baked cheesy topping! It's the best chicken enchilada recipe I've ever tried and definitely an easy chicken enchiladas recipe that's perfect for someone making creamy chicken enchiladas for the first time! Definitely a chicken enchiladas recipe you'll want to keep forever!
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Ingredients
- 2 T olive oil
- 1 can unsalted corn , drained and dried (or 3 ears fresh corn, dekerneled)
- 3 pinches of salt , plus additional to taste
- 3 ½ cups cooked chicken , shredded
- 2 tsp dried oregano
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp paprika
- 1 cup chicken broth , reduced sodium
- 1 can black olives , sliced into rings (or you can buy pre-sliced)
- 2 roma tomatoes , diced (optional)
- 1 red bell pepper , diced (optional)
- 1 can chopped green chiles , drained (optional)
- 8 oz cream cheese , cubed and softened
- 10 flour tortillas
- 2 cups Mexican blend cheese
- 2 cups heavy whipping cream
- 1 cup cilantro , chopped
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13 baking dish with butter.
- Heat 1 T olive oil in a large sauté pan or skillet over medium high heat. Once hot, add the corn and 3 pinches of salt. Cook the corn, stirring every few minutes, until caramelized, about 8-10 minutes. Remove the corn from the pan and set aside.
- Add 1 T olive oil to the same pan. Add shredded chicken and warm.
- Once chicken is warm add the oregano, cumin, garlic powder, chili powder, and paprika to the chicken and cook for 1 minute.
- Add the chicken broth to deglaze the pan, scraping up all the browned bits from the pan. Bring to a boil, lower the heat, and simmer until the broth has reduced, about 3-4 minutes.
- Add the corn, olives, tomatoes, red pepper and green chiles to the pan then cook for 1 more minute.
- Stir in the cream cheese and cook, stirring constantly, until the cream cheese melts, about 3-4 minutes.
- Spoon 2-3 tablespoons of the mixture down the center of each tortilla. Roll up each tortilla and place it seam side down in the prepared 9x13 baking dish. Repeat for all 10 tortillas.
- Sprinkle the rolled tortillas with the Mexican blend cheese and drizzle with the heavy whipping cream.
- Bake for 45 minutes at 350 degrees.
- Garnish with whatever toppings (e.g., cilantro, salsa, guacamole, sour cream) you want and serve hot.
Notes
- You can make this with or without the green chilis, tomatoes, and red peppers. Simply omit any ingredients you'd like when making the filling.
Nutrition Information
Show Details
Calories
699kcal
(35%)
Carbohydrates
25g
(8%)
Protein
27g
(54%)
Fat
54g
(83%)
Saturated Fat
27g
(135%)
Cholesterol
185mg
(62%)
Sodium
898mg
(37%)
Potassium
416mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2400IU
(48%)
Vitamin C
24.8mg
(28%)
Calcium
311mg
(31%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 54g | 83% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 185mg | 62% |
| Sodium | 898mg | 37% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 311mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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