Oh boy, do I have something special to share with you today! Creamy White Chicken Enchiladas are a staple in my kitchen, and I absolutely adore them. These enchiladas are like a warm hug at the end of a long day. What makes this recipe even sweeter is that it has been a beloved family dish for years. I can still remember my aunt lovingly rolling up each tortilla in her little kitchen, filled with laughter and stories that made the food taste even better.
What I love most about these enchiladas is how creamy and cheesy they are—perfectly satisfying. They bring a bit of sunshine to our table, no matter the weather outside. Plus, they’re relatively easy to whip up, so whether it’s a cozy dinner for two or a gathering with friends, these enchiladas fit the bill. So, let’s dive into what you need to make this delicious meal!
What’s in Creamy White Chicken Enchiladas?
Cooked and shredded chicken breast: A hearty base for these enchiladas, providing protein and flavor. I like to use leftover rotisserie chicken; it saves time and amps up the taste!
Cream cheese: This is where the creaminess magic happens! Softened cream cheese makes the filling rich and delightful.
Sour cream: Another layer of creamy goodness that pairs perfectly with the chicken. It also adds a nice tang that balances the flavors.
Shredded Monterey Jack cheese: This cheese melts beautifully, making each bite deliciously gooey. Trust me, a generous amount of cheese is non-negotiable here!
Chicken broth: Added to the cheese sauce for a bit of flavor and moisture to keep those enchiladas from drying out. Just a hint of broth goes a long way!
Green enchilada sauce: This zesty sauce is the star of the show! I love using a can for convenience, and the flavor really adds to those rich, creamy enchiladas.
Flour tortillas: Large flour tortillas are perfect for wrapping all that tasty filling inside—no mess and lots of yum!
Fresh parsley: Not just for looks! Chopped parsley adds a pop of color and a fresh flavor to the dish.
Garlic powder & onion powder: Easy-to-use seasonings that take the filling from ordinary to extraordinary with just a sprinkle!
Salt and pepper: A necessary duo to ensure every bite is seasoned to perfection.
Olive oil: A little bit of grease helps the enchiladas bake up nicely in the dish.
Is Creamy White Chicken Enchiladas Good for You?
Now, let’s chat about the health aspects of these creamy delights. While they are undeniably rich and luscious, they do contain some nutritious elements.
Chicken breasts: Loaded with protein, they help keep you feeling full and satisfied, making this dish a great choice for your main meal.
Sour cream and cream cheese: While they offer creamy indulgence, they are also higher in fat. Just be mindful about portion sizes if you’re watching your calorie intake.
Green enchilada sauce: It’s a delicious way to add some veggies to your meal! If you’re looking for something a bit healthier, you can opt for a lower-sodium or homemade version.
Overall, these enchiladas are best served as an occasional treat rather than an everyday staple. Balance is key!
Ingredients for Creamy White Chicken Enchiladas
This recipe serves about 6 people, so gather your loved ones around!
– 2 cups cooked and shredded chicken breast
– 1 cup cream cheese, softened
– 1 cup sour cream
– 1 cup shredded Monterey Jack cheese
– 1 cup chicken broth
– 1 can (10 oz) green enchilada sauce
– 8 large flour tortillas
– 1/2 cup chopped fresh parsley, for garnish
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil (for greasing the baking dish)
How to Make Creamy White Chicken Enchiladas?
You’re going to love how simple this process is:
1. Preheat your oven to 350°F (175°C). We want to make sure it’s nice and warm for our enchiladas.
2. In a large mixing bowl, throw together the cooked shredded chicken, softened cream cheese, sour cream, half of that glorious Monterey Jack cheese, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix it well until everything is nicely combined.
3. Grab your greased 9×13-inch baking dish, and spread a thin layer of green enchilada sauce on the bottom. This helps prevent sticking and adds flavor!
4. Lay a flour tortilla flat on your counter, and scoop about 1/2 cup of the chicken filling into the center. Tightly roll it up and place the seam-side down in the baking dish—repeat this for the rest of those tortillas and filling.
5. Pour the remaining green enchilada sauce over the rolled enchiladas, spreading it evenly.
6. In a small bowl, whisk together the chicken broth and the leftover Monterey Jack cheese, then pour this mixture over the enchiladas to create a cheesy, saucy layer.
7. Bake those beauties in your preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is golden brown and irresistible.
8. Once they’re baked to perfection, pull them out of the oven and let them cool for a few minutes before garnishing with that freshly chopped parsley.
9. Serve warm, and watch your family and friends devour them!
Extra Tips for Your Enchiladas
Let’s make these enchiladas even more fabulous! Here are a few ideas:
– Pair them with a side of Mexican rice or a fresh green salad for a complete meal.
– For an extra kick, consider adding diced green chilies or jalapeños to the chicken mix. Heat lovers, this one’s for you!
– If you’re feeling adventurous, experiment with different cheeses—pepper jack or a blend of your favorites can change the flavor game entirely.
I can’t wait for you to try this recipe! It’s comforting and filling, perfect for a family dinner or casual get-together. Don’t forget to let me know how it goes—sharing food is all about sharing love! Happy cooking!
