Creamy White Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese, divided - 1 can (10 oz) green enchilada sauce - 1/2 cup chopped green onions (scallions) - 8 flour tortillas - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, for garnish The main ingredients make these creamy white chicken enchiladas a delight. The chicken gives protein, while cream cheese and sour cream create a rich base. The Monterey Jack cheese adds a melty touch. Green enchilada sauce ties in bright flavor. Green onions bring a fresh crunch, and the tortillas hold it all together. - Black beans, for added fiber and taste - Diced tomatoes, for a sweet burst - Jalapeños, for a spicy kick - Corn, to add sweetness and texture These optional ingredients let you customize your dish. Black beans add protein and fiber. Diced tomatoes brighten the dish with freshness. Jalapeños add heat for spice lovers. Corn provides a sweet crunch that balances the creaminess. - Mixing bowl for combining ingredients - Baking dish (9x13 inch) for baking the enchiladas - Spoon for filling tortillas - Aluminum foil to cover the dish - Knife and cutting board for chopping Having the right tools makes cooking easy and fun. A mixing bowl helps blend your creamy filling well. The baking dish holds all the enchiladas snugly. A spoon makes filling the tortillas simple. Using foil keeps the moisture in while baking, ensuring a tender finish. {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This warm heat helps cook the enchiladas well. In a large bowl, combine 2 cups of shredded chicken, 1 cup of softened cream cheese, and 1 cup of sour cream. Add 1/2 cup of shredded Monterey Jack cheese, 1/2 cup of chopped green onions, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper to taste. Mix until everything blends together smoothly. The mixture should be creamy and full of flavor. Now, lay a flour tortilla on a clean surface. Spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Gently roll the tortilla tightly around the filling. Place it seam-side down in a greased 9x13 inch baking dish. Repeat this with the remaining tortillas until you use all the filling. Make sure they fit snugly in the dish, so they cook evenly. After placing all the rolled tortillas in the dish, pour 10 oz of green enchilada sauce evenly over them. This sauce adds a delicious tang. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top for a cheesy finish. Cover the dish with aluminum foil to keep the heat in. Bake in the preheated oven for 20 minutes. After that, carefully remove the foil and bake for another 10 minutes. Look for bubbly cheese that is golden and melted. Let the enchiladas cool for about 5 minutes. Garnish them with fresh cilantro before serving. Enjoy your meal! For the creamiest filling, use softened cream cheese and sour cream. This ensures a smooth blend. Mix them well with the shredded chicken. I recommend adding garlic and onion powder for extra flavor. If you want it richer, add more Monterey Jack cheese. Make sure to taste the filling before rolling it up. Adjust salt and pepper to your liking. A creamy filling makes each bite delightful. One common mistake is overcooking the cheese. Bake until bubbly but not burnt. Another mistake is using cold cream cheese. Always soften it first for easier mixing. Filling the tortillas too full can lead to messy rolling. Only use about 1/4 cup of the filling per tortilla. Lastly, don't skimp on the sauce. Cover your enchiladas well with the green sauce for great flavor. Garnishing adds a nice touch to your enchiladas. Fresh cilantro is my top choice. It adds color and brightness. You can also sprinkle some extra cheese on top after baking. For a pop of color, add chopped tomatoes or avocado slices. Serve with lime wedges for a zesty twist. These simple garnishes make your dish look and taste amazing. Pro Tips Use Rotisserie Chicken: For a quicker meal, you can use store-bought rotisserie chicken. It’s already cooked and adds great flavor! Customize the Heat: If you prefer a bit of spice, add diced jalapeños or a dash of hot sauce to the chicken mixture for an extra kick. Make Ahead: You can prepare the enchiladas a day in advance. Just cover them tightly and refrigerate before baking; they’ll taste just as delicious! Garnish Creatively: Besides cilantro, consider adding avocado slices or a drizzle of lime crema as a fresh garnish to enhance the presentation and flavor. {{image_4}} You can easily make a vegetarian version of creamy white chicken enchiladas. Start by replacing the chicken with cooked, shredded vegetables. Good options include zucchini, bell peppers, and mushrooms. You can also add black beans for protein and fiber. This mix adds color and flavor. Follow the same steps for preparing the filling and rolling the tortillas. The green enchilada sauce still works great with these veggies. Cheese is key to making your enchiladas creamy and tasty. While Monterey Jack is delicious, you can try other cheeses too. Consider using pepper jack for a spicy kick. Cheddar adds a sharper flavor, and cream cheese keeps it rich and creamy. You can even mix different cheeses for a unique taste. Just remember, the cheese you choose can change the flavor profile, so pick what you love! If you like heat, spice up your enchiladas! You can add chopped jalapeños to the chicken mixture for a kick. Another option is to use a spicier enchilada sauce. Look for sauces labeled as "hot" or "spicy." You can also sprinkle chili powder into the filling. Adjust the spice level to suit your taste. This twist gives your enchiladas an exciting flavor boost! You can store leftovers in an airtight container. Make sure the enchiladas cool first. Place them in the fridge for up to three days. If you want them fresh for longer, consider freezing instead. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover with foil to keep them moist. Heat for about 20 minutes, or until warm. You can also microwave them for a quicker option. Just heat for 1-2 minutes, checking often. Freezing is a great option if you want to save some for later. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready, thaw in the fridge overnight before reheating. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Shred the chicken and mix it with the other ingredients. This makes your prep faster and still tasty. If you need a substitute for sour cream, try Greek yogurt. It has a similar texture and tang. You can also use cottage cheese for a lower-fat option. Blend it to make it smooth. To make this recipe gluten-free, use corn tortillas instead of flour tortillas. Check the enchilada sauce to ensure it’s gluten-free. This way, everyone can enjoy the dish. Yes, you can prepare these enchiladas ahead of time. Assemble them and cover the dish with foil. Store it in the fridge for up to 24 hours. Just bake them when you’re ready to eat. Some great side dishes include Mexican rice, black beans, or a fresh salad. You can also serve corn or guacamole for extra flavor. These sides complement the enchiladas well. This blog covered every key area of making creamy white chicken enchiladas. We explored the main and optional ingredients, plus the kitchen tools you need. I laid out easy steps from prep to baking and shared tips for the best taste. Consider trying variations like vegetarian options or different cheese. Don't forget to store, reheat, and freeze leftovers properly. With these details, you can create enchiladas that everyone will love! Enjoy your cooking adventure and impress your family with these delicious meals.$

Creamy White Chicken Enchiladas

Delicious enchiladas filled with creamy chicken and topped with cheese and green sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 can green enchilada sauce (10 oz)
0.5 cup chopped green onions (scallions)
8 pieces flour tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish fresh cilantro

Instructions

Preheat your oven to 350°F (175°C) to prepare a warm environment for baking.
In a large mixing bowl, combine the shredded chicken with the softened cream cheese and sour cream. Then, add 1/2 cup of the shredded Monterey Jack cheese, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
Lay one flour tortilla on a clean surface. Spoon about 1/4 cup of the chicken mixture into the center of the tortilla. Gently roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas until all the filling is used.
Once all the rolled tortillas are nestled in the dish, pour the green enchilada sauce evenly over the entire surface of the tortillas, ensuring they are well covered.
Evenly sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the sauce for that indulgent, cheesy topping.
Cover the baking dish with aluminum foil to trap the heat and moisture, then bake in the preheated oven for 20 minutes.
After 20 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is bubbly and has turned a lovely golden color.
Once you remove the baking dish from the oven, allow the enchiladas to cool slightly for about 5 minutes. Garnish generously with fresh cilantro for a pop of color and herbaceous flavor. Serve hot and enjoy a delicious serving of creamy comfort!

Notes

Garnish with fresh cilantro for added flavor.

Keyword cheese, chicken, creamy, enchiladas