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These cheesy creamy white chicken enchiladas are a warm hug on a plate! Stuffed with tender chicken and drizzled with a rich sauce, they are super tasty and filling.
You won’t believe how easy they are to whip up. I love to serve them with a sprinkle of cilantro—because who doesn’t like a pop of color and flavor? 🌿
Whenever I make these enchiladas, my family can’t get enough. I mean, what’s not to love? They’re great for dinner or leftovers for lunch—yum!
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Key Ingredients & Substitutions
Cooked chicken: Shredded rotisserie chicken is my go-to for ease and flavor. You can also use leftover chicken or even turkey if you’re looking to mix things up!
Cream cheese: Softened cream cheese gives these enchiladas a rich texture. If you’re in a pinch, you could substitute it with Greek yogurt or even ricotta cheese for a lighter option.
Sour cream: This adds creaminess and a slight tang. Plain yogurt is a great substitute if you want a healthier twist. Just make sure it’s unsweetened!
Monterey Jack cheese: For a creamy cheese that melts well, Monterey Jack is perfect. You can switch it with cheddar or pepper jack for some added spice!
Green enchilada sauce: This is the heart of the dish. If you can’t find it, try using red enchilada sauce or a green salsa to keep the flavor profile similar.
How Can I Make Sure My Enchiladas Don’t Fall Apart?
The key to rolling enchiladas without them falling apart is all in how you handle the tortillas. Start with soft tortillas; heating them briefly makes them flexible.
- Warm the tortillas in a skillet for about 30 seconds on each side, or microwave them for about 10-15 seconds wrapped in a damp paper towel.
- Don’t overfill! A small scoop of the chicken mixture goes a long way, so keep it modest for easy rolling.
- Roll them tightly but not too tight. Leave a little space for them to breathe without bursting!
Delicious Cheesy Creamy White Chicken Enchiladas
What You’ll Need:
Main 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 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- 8-10 small flour tortillas
- Additional cheese for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and another 30-35 minutes for baking. So, you’ll be ready to dig into these scrumptious enchiladas in about an hour! Perfect for a cozy dinner at home.
Instructions:
First things first, let’s get your oven warmed up! Preheat it to 350°F (175°C), so it’s nice and toasty when you’re ready to bake those enchiladas.
Now, grab a large mixing bowl and combine the shredded chicken, softened cream cheese, sour cream, and 1 cup of the shredded Monterey Jack cheese. Add in the garlic powder, onion powder, cumin, salt, and pepper. Mix everything together until it’s creamy and well-blended—you want to make sure every bite is packed with flavor!
Next, take a 9×13 inch baking dish and give it a quick spray with some cooking spray. Pour about 1/2 cup of the green enchilada sauce evenly across the bottom—this will keep the enchiladas from sticking and add extra yumminess!
Now, it’s time to fill those tortillas! Take one and place a generous scoop of the chicken mixture in the center. Roll it up tightly, making sure to tuck the ends in, and place it seam-side down in your baking dish. Keep going until all the tortillas are filled and nestled in there, looking cozy!
Once all the rolled enchiladas are in the dish, drizzle the remaining green enchilada sauce over the top. Don’t forget to sprinkle some additional Monterey Jack cheese on top if you’re feeling cheesy—more cheese is always a good idea, right?
Cover your baking dish with aluminum foil and pop it in the oven for 20 minutes. After that time, remove the foil and let it bake for another 10-15 minutes until the cheese is beautifully bubbly and golden brown. Your kitchen is going to smell heavenly!
When it’s done, carefully take it out of the oven and let it cool for a few minutes. This is the perfect time to chop up some fresh cilantro for a lovely garnish. Once cool, sprinkle it on top to add a pop of color and flavor.
Finally, serve those warm, cheesy, creamy enchiladas to your family or friends—and get ready for the compliments to roll in! Enjoy every delicious bite!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using store-bought rotisserie chicken can save you time. Just shred the chicken and measure out 2 cups for the recipe. It will add great flavor and make the preparation even quicker!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a great substitute! It offers a similar tangy flavor and creamy texture. Just use the same amount as the sour cream in the recipe.
How Should I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or place them back in the oven at 350°F until heated through. You can add a splash of enchilada sauce on top before reheating to keep them moist!
Can I Freeze These Enchiladas?
Yes! You can freeze the assembled but unbaked enchiladas. Just wrap them tightly in plastic wrap and foil before placing them in the freezer. When you’re ready to bake, thaw them in the fridge overnight and then bake as directed, adding a few extra minutes to the baking time if needed.
