White Chicken Enchiladas Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
10 -12 servings
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Calories
533 kcal
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Course
Main Course
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Cuisine
American
White Chicken Enchiladas Recipe
Description
White Chicken Enchiladas Recipe layers shredded chicken with softened cream cheese, sour cream, and diced green chiles, seasoned with optional garlic powder and Adobo seasoning, wrapped in flour tortillas. The dish is assembled in a baking pan, covered evenly with heavy cream and shredded cheese, and baked until the cheese melts and turns golden. The chiles add subtle heat and flavor that complements the creamy filling.
The enchiladas offer a smooth and cheesy texture thanks to the combination of cream cheese and sour cream mixed with the chicken, then baked to meld the flavors. The sauce’s richness is balanced by the slight tang from the sour cream and the mild spice from the chiles.
This recipe makes a filling main dish suited for dinner, and garnishing with sliced green onions provides a fresh contrast. The use of flour tortillas creates a tender wrap that holds the creamy filling well during baking.
Seasoning can be adjusted using Adobo spices or substituted with taco seasoning according to preference. Heating raw tortillas on the pan before assembling helps maintain their pliability. For a crisper top, the broiler can be briefly used at the end of baking, watching carefully to avoid burning.
Ingredients
- 10-12 flour tortilla
- 4 cups chicken shredded (rotisserie or cooked chicken breasts, cooked
- 8 oz cream cheese softened
- 1 cup sour cream
- salt season to taste
- black pepper season to taste
- ½ teaspoon garlic powder optional
- adobo seasoning a dash to taste (see notes)
- 1 ½ cups heavy cream more if needed
- 3 cups mozzarella cheese freshly grated (divided, or Monterey Jack cheese
- 2 ounce cans diced green chiles (not drained)
- 2-3 tablespoons green onions sliced (for garnish)
Instructions
- Preheat the Oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the Filling: In a large mixing bowl, combine the cooked chicken, cream cheese, sour cream, salt, pepper, diced green chiles, garlic powder (if using), and 1 1/4 cups of shredded cheese. Mix until well combined. Season with salt and pepper and Adobo seasoning if desired.
- Assemble the Enchiladas: Lay each tortilla flat and spoon an even portion of the chicken mixture into the center. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Add Cream and Remaining Cheese: Pour the heavy cream evenly over the rolled tortillas to cover. Sprinkle the remaining shredded cheese generously over the top.
- Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For an extra golden top, turn on the broiler for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with sliced green onions and serve hot! Enjoy.
Notes
- Adobo seasoning can be replaced with taco seasoning or a mix of paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder.
- Heating raw tortillas in a pan before assembly helps them roll easily without cracking.
- To achieve a golden cheese top, use the broiler for 1-2 minutes at the end of baking while watching closely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 563mg | 23% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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