Description
Cozy and inviting, these creamy white chicken enchiladas are a family favorite, filled with tender chicken and a rich, velvety sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken (breast or thighs)
- 1 cup sour cream
- 1 cup enchilada sauce
- 8 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onions
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Cilantro or green onions for garnish
- Lime wedges for serving
Instructions
- Cook the chicken until tender, then shred it.
- Sauté chopped onions until translucent, then add minced garlic.
- Mix in sour cream and enchilada sauce, simmering briefly.
- Fill tortillas with chicken and cheese, rolling them up tightly.
- Place filled tortillas seam-side down in a baking dish, pour over the creamy sauce and cheese.
- Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Garnish with cilantro or green onions and serve with lime.
Notes
For a vegetarian option, substitute chicken with sautéed veggies like zucchini and bell peppers. Warming tortillas before filling helps prevent tearing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, chicken, creamy, Mexican, comfort food