Description
This white chicken enchilada recipe features a rich, creamy filling of shredded chicken, cream cheese, green chilies, and Monterey Jack, all rolled in tortillas and baked under a luscious salsa verde-crema sauce until bubbly and golden. It is perfect for families seeking a hearty, easy dinner idea.
Ingredients
Scale
- 2 cups cooked, shredded chicken breasts
- 8–10 medium (6-inch) corn or flour tortillas
- 8 oz cream cheese, softened
- 4 oz can mild green chilies, drained
- 2 cups Monterey Jack or Colby cheese, shredded
- 1 cup salsa verde
- 0.5 cup sour cream or Mexican crema
Instructions
- Prep Filling & Sauce: Shred the cooked chicken. In a large bowl, combine the shredded chicken with the softened cream cheese, drained green chilies, and 1 cup of the shredded Monterey Jack or Colby cheese. Mix well until incorporated and creamy. In a separate medium bowl, whisk together the salsa verde and sour cream until smooth and uniform.
- Assemble Enchiladas: Preheat your oven to 375F (190C). Lightly grease a 9×13 inch baking dish. Warm your tortillas slightly in the microwave for 15-20 seconds or in a dry skillet until pliable to prevent tearing. Spoon about 2-3 tablespoons of the chicken filling into the center of each tortilla, roll it tightly, and place it seam-down in the prepared baking dish.
- Bake to Perfection: Pour the creamy salsa verde-crema mixture evenly over the rolled enchiladas, making sure to cover them well. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted, lightly golden, and starting to brown at the edges. Let it rest for a few minutes before serving to let the sauce set slightly.
Notes
For a healthier option, use low-fat dairy cream cheese and sour cream, choose whole wheat tortillas for added fiber, or finely dice some bell peppers or zucchini into the chicken filling for extra vegetables. Warm tortillas to prevent tearing and avoid underbaking for best texture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 calories
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg
Keywords: white chicken enchilada, salsa verde, easy dinner, family meal, creamy, cheesy, rotisserie chicken, weeknight, comfort food, Mexican