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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese, divided - 1 can (10 oz) cream of chicken soup - 1 cup chicken broth, plus extra for drizzling - 1 tablespoon fresh lime juice - 1 teaspoon garlic powder - 1 teaspoon onion powder - 8 small flour tortillas (6-inch size) - Salt and freshly ground black pepper to taste To make creamy white chicken enchiladas, you need a few key ingredients. Shredded chicken is the star here. It adds protein and flavor. Cream cheese and sour cream create a rich, creamy filling. The combination makes each bite melt in your mouth. You also need Monterey Jack cheese for that gooey, cheesy goodness. Cream of chicken soup contributes to the overall creaminess and flavor. A splash of chicken broth helps keep everything moist. Lime juice, garlic powder, and onion powder add extra zest. Finally, you will need flour tortillas to wrap up all this deliciousness. - Fresh cilantro - Lime zest Once your enchiladas are baked, you can enhance them with some garnishes. Fresh cilantro adds a burst of color and a hint of freshness. Lime zest brings a zesty kick that brightens the dish. These simple touches make a big difference in taste and presentation. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This makes sure your enchiladas cook evenly. While the oven heats up, grab a 9x13 inch baking dish. Grease it lightly to keep the enchiladas from sticking. This little step can save you a lot of hassle later. In a big bowl, mix the shredded chicken, cream cheese, and sour cream. Add in ½ cup of the shredded Monterey Jack cheese. Next, stir in the cream of chicken soup and chicken broth. Squeeze in the fresh lime juice for flavor. Sprinkle in garlic powder and onion powder. Don’t forget to add salt and pepper. Mix everything well until it’s nice and creamy. Now, take a tortilla and lay it flat. Spoon about ¼ cup of that creamy chicken filling onto one end. Roll it up tightly, making sure the filling stays inside. Place the rolled tortilla seam-side down in the greased dish. Repeat this for all tortillas until the dish is full. Once all the enchiladas are in the dish, drizzle the remaining chicken broth over them. This helps keep them moist while baking. Then, sprinkle the rest of the Monterey Jack cheese on top. Cover the dish with aluminum foil to keep the heat in. Bake in the preheated oven for about 20 minutes. After that, take off the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and lightly golden. Let them cool for a few minutes before serving. To create the best filling, texture is key. I use shredded chicken for a tender bite. Mix in cream cheese and sour cream for a creamy base. The Monterey Jack cheese adds a nice stretch. Season the filling with garlic and onion powder for extra flavor. A squeeze of lime juice brightens everything up. Make sure to taste as you mix. Adjust salt and pepper to suit your liking. No one likes a soggy enchilada! To avoid this, use fresh tortillas. Warm them slightly before filling. This makes them more pliable and less likely to tear. When you pour broth over the top, don’t soak them. A light drizzle keeps them moist without making them soggy. Cover the dish with foil while baking. This helps steam while keeping the tortillas firm. Presentation matters! Serve your enchiladas on a colorful platter. Drizzle extra sour cream on top for added creaminess. A sprinkle of fresh cilantro gives a pop of color. For an extra zing, add lime zest before serving. You can also pair these enchiladas with a fresh salad or rice for a full meal. Enjoy! Pro Tips Use Rotisserie Chicken: For an even quicker preparation, opt for store-bought rotisserie chicken to save time on cooking and shredding the chicken. Customize the Cheese: Feel free to mix in different types of cheese like pepper jack for a spicy kick or cheddar for a sharper flavor. Make Ahead: Assemble the enchiladas a day in advance and store them in the fridge. Just bake them before serving for a hassle-free meal. Garnish Generously: Don’t skimp on the garnishes! Fresh cilantro, a squeeze of lime, and sliced jalapeños add freshness and a pop of color to your dish. {{image_4}} You can easily change the protein in these enchiladas. If you want a lighter dish, use shredded turkey. For a vegetarian option, try black beans or sautéed mushrooms. You can also swap the Monterey Jack cheese for pepper jack for a spicy kick. Other great cheeses are cheddar or queso blanco. Each swap gives a unique taste to the dish. To make these enchiladas gluten-free, use corn tortillas instead of flour tortillas. You can also check that your cream of chicken soup is gluten-free. For a dairy-free version, try using vegan cream cheese and sour cream. Nutritional yeast can add a cheesy flavor without dairy. These changes keep the dish enjoyable for everyone. To boost the flavor, add spices like cumin or smoked paprika. You might also try fresh ingredients like diced jalapeños for heat. Consider adding chopped green onions or bell peppers to the filling for extra crunch. A sprinkle of fresh lime juice just before serving adds brightness. Experiment with these ideas to make the dish your own! To keep your creamy white chicken enchiladas fresh, store leftovers in an airtight container. Make sure to let them cool to room temperature first. You can refrigerate them for up to three days. When you're ready to eat, just take them out and enjoy! If you want to save some enchiladas for later, freezing is a great option. To freeze, wrap each enchilada tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to three months. For best results, do not freeze the enchiladas with sauce on top. Just add the sauce when you reheat them. To reheat your enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and drizzle with a bit of chicken broth. This helps keep them moist. Cover with foil to prevent drying out. Bake for about 20 minutes or until heated through. Enjoy them warm and cheesy! Creamy white chicken enchiladas last about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. If you freeze them, they can last up to 3 months. Just make sure to wrap them well to avoid freezer burn. Yes, you can make this recipe ahead of time! Prepare the enchiladas and place them in the baking dish. Cover them tightly and store them in the fridge for up to 24 hours. When you’re ready, just bake them. This saves time and makes meal prep easy. You can serve these enchiladas with many sides. Here are some great options: - Mexican rice - Black beans - Corn salad - Guacamole - Fresh salsa These sides add color and flavor to your meal. Enjoy! This recipe for creamy white chicken enchiladas uses simple ingredients like chicken, cheese, and cream. You learned how to make a tasty filling and roll the tortillas. We shared tips to keep them firm and maximize flavor. Variations let you switch ingredients for your needs. Remember to store leftovers properly and enjoy them later. Now, you can impress family and friends with this easy and delicious dish!

Creamy White Chicken Enchiladas

Delicious enchiladas filled with creamy chicken and topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened to room temperature
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 can cream of chicken soup (10 oz)
  • 1 cup chicken broth, plus extra for drizzling
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 small flour tortillas (6-inch size)
  • 1 bunch fresh cilantro leaves, chopped, for garnish
  • to taste salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, ½ cup of the Monterey Jack cheese, cream of chicken soup, chicken broth, lime juice, garlic powder, and onion powder. Season the mixture with salt and pepper to taste. Stir until it forms a creamy and uniform filling.
  • Lay out a tortilla on a flat surface. Spoon a generous amount of the creamy chicken filling (around ¼ cup) towards one end of the tortilla. Carefully roll the tortilla up tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
  • Drizzle the remaining chicken broth over the top of the enchiladas, ensuring each tortilla is well-coated. Evenly sprinkle the remaining ½ cup of shredded Monterey Jack cheese over the enchiladas.
  • Cover the baking dish with aluminum foil and bake for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  • Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes

Serve warm with extra sour cream and cilantro for garnish.
Keyword cheese, chicken, creamy, enchiladas