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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - 1 cup green enchilada sauce - 1-2 jalapeños, diced (adjust based on spice preference) - 8 small flour tortillas - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro, for garnish - Sliced green onions, for garnish To make white chicken enchiladas, you need fresh and tasty ingredients. Start with shredded chicken. This can be from a rotisserie or any cooked chicken. Cream cheese and sour cream bring creaminess that balances the dish. Use Monterey Jack cheese for its melting quality and mild flavor. Green enchilada sauce gives the dish its signature color and taste. Tortillas hold everything together. Flour tortillas work best here, but feel free to choose corn if you prefer. Don’t forget the spices! Garlic and onion powder add depth. Salt and pepper enhance all the flavors. Finally, cilantro and green onions brighten the dish. - Alternatives for Cream Cheese: You can use Greek yogurt for a lighter version. Cottage cheese works too, but blend it first for a smooth texture. - Options for Gluten-Free Tortillas: Look for corn tortillas or gluten-free flour options. These can be found at most grocery stores. - Different Cheese Variations: Try pepper jack for a kick or cheddar for a stronger flavor. Mix and match cheeses for fun. These substitutes keep the dish flavorful while catering to different diets. You can still enjoy white chicken enchiladas, even if you have dietary needs! {{ingredient_image_1}} - Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for cooking the enchiladas evenly. - Mixing the Filling In a large mixing bowl, combine the following: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - ½ cup shredded Monterey Jack cheese - 1-2 diced jalapeños - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Mix everything together until it is well blended. This filling is creamy and full of flavor. - Preparing the Tortillas Warm 8 small flour tortillas in a dry skillet or microwave. This makes them soft and easy to roll without breaking. - Rolling and Placing in Baking Dish Take a tortilla and spoon a portion of the chicken mixture onto it. Roll it tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this for all the tortillas. - Applying Sauce and Cheese Once all the tortillas are in the dish, pour 1 cup of green enchilada sauce evenly over the top. Then, sprinkle the remaining ½ cup of Monterey Jack cheese on top. - Baking Time and Temperature Bake in the preheated oven for about 25-30 minutes. You want the cheese to be bubbly and golden brown. After baking, let the enchiladas cool for a few minutes before serving. Enjoy with fresh cilantro and sliced green onions on top! Tips for Shredding Chicken To shred chicken, use two forks. Hold one fork to steady the meat. Use the second fork to pull apart the chicken into thin strands. This method gives you a nice texture. You can also use a stand mixer with a paddle attachment. Just mix on low speed until shredded. Adjusting Spice Levels Spice levels can make or break your dish. Start with one jalapeño if you prefer mild. You can always add more later. If you want it spicier, keep the seeds in the jalapeños. For a milder taste, remove the seeds and membranes before dicing. You can also swap jalapeños for a milder pepper or use none at all. Pairing with Side Dishes White chicken enchiladas pair well with many sides. Try serving them with Mexican rice or a fresh garden salad. You can even add refried beans for more protein. Think about a side of corn or avocado salad for a refreshing crunch. Garnishing for Presentation A good garnish makes your dish pop. Use fresh cilantro for a bright touch. Sliced green onions add color and a mild onion flavor. You can also sprinkle some crumbled queso fresco on top for extra flair. These simple additions make your enchiladas look and taste amazing. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor! Customize the Heat: Adjust the amount of jalapeños or add diced green chilies for a spicier kick. You can also use a milder cheese if preferred. Make Ahead: Assemble the enchiladas a day in advance, cover them tightly, and refrigerate. Just bake them when you're ready to serve! Garnish for Freshness: Don't skip the fresh cilantro and green onions! They provide a burst of freshness that complements the creamy enchiladas perfectly. {{image_2}} Substituting Protein Sources You can make these enchiladas vegetarian by using beans or tofu. Black beans add great flavor and protein. For a lighter option, try using lentils. They cook quickly and absorb spices well. If you prefer tofu, use firm tofu and press it to remove excess water. Crumble it into the filling for a nice texture. Sauces to Use For vegetarian enchiladas, a creamy sauce works best. You can use a white sauce made with plant-based milk and flour. Blend in some garlic and onion for taste. Alternatively, use a green sauce made from tomatillos. This gives a fresh kick that pairs well with veggies. Red Enchilada Sauce Red enchilada sauce offers a rich flavor. You can buy it or make your own. To make it, blend tomatoes, chili powder, cumin, and garlic. Simmer until thick. Pour it over your enchiladas before baking. This sauce adds a vibrant color and a tangy taste. Creamy Green Sauce A creamy green sauce adds a touch of smoothness. Use green chilies, cream cheese, and sour cream for this sauce. Blend until smooth and pour it over the rolled enchiladas. The creamy texture contrasts nicely with the filling. This option is great for those who enjoy a milder flavor. To keep your white chicken enchiladas fresh, store leftovers in an airtight container. Make sure they cool completely before sealing. This helps prevent sogginess. They will stay good in the fridge for up to four days. When you reheat them, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 15-20 minutes. This will keep the cheese nice and melty. If you want to freeze your enchiladas, wrap them tightly in plastic wrap and then foil. This double layer keeps out air and moisture. They can last in the freezer for up to three months. When you’re ready to eat them, simply remove the wrapping and place them in a baking dish. Thaw them in the fridge overnight for best results. After thawing, reheat in the oven at 350°F (175°C) for about 30-35 minutes. You can also add a little extra cheese on top for added flavor. How can I make white chicken enchiladas spicier? You can add more jalapeños for heat. You can also use diced green chilies. Another option is to mix in some hot sauce with the chicken filling. Adjust the spice to your liking for a perfect kick. Can I use leftover rotisserie chicken? Yes, using leftover rotisserie chicken is a great idea. It saves time and adds flavor. Just shred the chicken and mix it with the other filling ingredients as usual. What can I substitute for sour cream? Greek yogurt works well as a sour cream substitute. It adds creaminess with less fat. You can also use cottage cheese for a healthier option. Silken tofu is another dairy-free choice. Caloric Breakdown Per Serving Each serving of white chicken enchiladas has about 400 calories. This includes protein from the chicken and cheese, along with healthy fats from the cream cheese. Healthier Ingredient Options You can lighten the dish by using low-fat cream cheese. Opt for whole wheat tortillas for more fiber. Use a reduced-fat cheese to cut calories while still enjoying great flavor. This guide covered everything you need for making white chicken enchiladas. We explored essential ingredients, tasty substitutes, and detailed cooking steps. Tips helped you perfect flavor and texture, while variations opened doors to new dishes. Remember, these enchiladas are not just easy to make; they can fit many diets. Store your leftovers safely to enjoy later, and feel free to mix in your twist. Embrace your culinary skills and share these delicious enchiladas with others. Happy cooking!

White Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and creamy cheese, topped with green enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup green enchilada sauce
  • 1 to 2 jalapeños, diced (adjust based on spice preference)
  • 8 small flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for garnish sliced green onions

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, cream cheese, sour cream, half of the Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Warm the tortillas in a dry skillet or microwave until they are pliable.
  • Spoon a portion of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased 9x13 inch baking dish.
  • Once all tortillas are in the dish, pour the green enchilada sauce evenly over the top.
  • Sprinkle the remaining Monterey Jack cheese over the enchiladas.
  • Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with chopped cilantro and sliced green onions for an extra pop of flavor.

Notes

Serve with a side of Mexican rice or a fresh garden salad for a complete meal.
Keyword cheese, chicken, enchiladas, Mexican