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White Chicken Enchiladas Recipe
Creamy, cheesy, and irresistibly comforting, Grandma Rhea's White Chicken Enchiladas are the ultimate family favorite! Tender shredded chicken is mixed with cream cheese, sour cream, and green chiles, then wrapped in soft flour tortillas and smothered in rich heavy cream and gooey melted cheese. Baked to bubbly perfection and topped with fresh green onions, every bite is bursting with flavor. It's like a warm hug from your kitchen!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 10 -12 servings
Calories: 533 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 10-12 flour tortillas*
- 4 cups cooked chicken shredded (rotisserie or cooked chicken breasts)
- 8 oz cream cheese softened
- 1 cup sour cream
- salt and 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 Or Monterey Jack Cheese freshly grated (divided)
- 2 4-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.
Cup of Yum
Notes
- If you don't have Adobo Seasoning, here are its' ingredients: paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. You can also leave this part out, sub for taco seasoning, or add a dash of your favorite spices from this list.
- *I love to use the raw tortillas you heat on the pan. You can use any that you like!
Nutrition Information
Calories
533kcal
(27%)
Carbohydrates
19g
(6%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
145mg
(48%)
Sodium
563mg
(23%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1235IU
(25%)
Vitamin C
1mg
(1%)
Calcium
290mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10-12 servings
Amount Per Serving
Calories 533
% 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.