Description

Creamy White Chicken Enchiladas are a deliciously comforting dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and creamy sauce made from cream cheese, sour cream, and chicken broth, then baked with melted Monterey Jack or cheddar cheese for a golden, bubbly finish. Perfect for a family dinner or special occasion.

Ingredients

Scale

Protein

3–4 boneless, skinless chicken breasts (about 1 lb)

Produce

2 cloves fresh garlic, minced
1 medium onion, chopped

Dairy

1 cup sour cream
8 oz cream cheese, softened
2 cups shredded cheese (Monterey Jack or cheddar)

Pantry

8 large flour tortillas
2 cups low-sodium chicken broth

Instructions

Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the enchiladas later.
Cook the chicken: Place the chicken breasts in a pot over medium heat and cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked. Once cooked, shred the chicken using two forks or your hands.
Sauté the aromatics: In the same pot, add the chopped onion and minced garlic. Cook over medium heat until the onion becomes translucent, approximately 5 minutes, which brings out their sweet and savory flavors.
Prepare the sauce: In a bowl, combine the softened cream cheese, sour cream, and half of the shredded cheese. Mix well until smooth and creamy. Gradually whisk in the low-sodium chicken broth until the sauce is fully incorporated and creamy.
Assemble the enchiladas: Lightly spread some of the prepared creamy sauce on the bottom of a baking dish to prevent sticking. Place a portion of shredded chicken onto each flour tortilla, then roll them up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
Add sauce and cheese: Pour the remaining creamy sauce evenly over the top of the enchiladas. Sprinkle the remaining shredded cheese over the top to create a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
Garnish and serve: Optionally, garnish with fresh cilantro or sliced jalapeños for added flavor and a touch of heat. Serve warm and enjoy your creamy white chicken enchiladas!

Notes

Use low-sodium chicken broth to control the salt content in the dish.
Monterey Jack cheese offers a mild flavor and excellent melting quality, but cheddar can be used for a sharper taste.
For extra spice, add diced jalapeños inside the tortillas or on top before baking.
These enchiladas can be prepared ahead of time and refrigerated before baking for convenience.
Leftovers store well and can be reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Sautéing, Boiling
Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchilada
Calories: 350 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 75 mg

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