Make quick, comforting white chicken enchiladas using a simple creamy sauce and green chiles. This recipe is ready fast for a weeknight dinner.
Author:Stella Harper
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
10 corn or flour tortillas
1 tablespoon olive oil
1 small white onion, chopped
2 cloves garlic, minced
1 (4 ounce) can green chiles, drained
1/2 cup chicken broth
1/2 cup sour cream
4 ounces cream cheese, softened
1 cup Monterey Jack cheese, shredded, divided
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a medium skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in the drained green chiles, chicken broth, sour cream, and cream cheese. Cook, stirring constantly, until the cream cheese melts and the sauce is smooth.
Remove the sauce from the heat. Stir in cumin, salt, pepper, and 1/2 cup of the shredded Monterey Jack cheese.
Dip each tortilla briefly in the warm sauce to soften it slightly.
Fill each tortilla with about 1/4 cup of shredded chicken. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
Pour any remaining sauce evenly over the rolled enchiladas.
Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Notes
For faster assembly, use rotisserie chicken.
If you prefer flour tortillas, you may want to warm them slightly before rolling to prevent tearing.
You can make this recipe ahead; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking directly from the refrigerator.