Description

White chicken enchiladas are a creamy, cheesy delight that transforms cozy dinners and festive gatherings into memorable experiences. Wrapped in soft tortillas and baked to golden perfection, these enchiladas are a crowd-pleaser that will leave everyone at the table asking for seconds. Perfect for weeknight meals or potlucks, they can easily be customized with your favorite veggies or toppings.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
3 cloves fresh garlic, minced
1 can (4 oz) diced green chiles
1 cup full-fat sour cream
2 cups shredded Monterey Jack and cheddar cheese (mixed)
8 large flour tortillas
1 cup low-sodium chicken broth
2 tsp olive oil

Instructions

Preheat oven to 350°F (175°C). Shred cooked chicken into bite-sized pieces.
In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds, then add green chiles.
In a bowl, mix sour cream with chicken broth until smooth. Add half of this mixture to the skillet; stir well.
Spoon shredded chicken into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour remaining sauce over enchiladas and sprinkle with cheese. Bake uncovered for 25-30 minutes until bubbly and golden brown.
Let cool slightly before serving; garnish with cilantro or diced tomatoes if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (about 180g)
Calories: 360
Sugar: 2g
Sodium: 684mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 80mg

Keywords: Customize your filling by adding jalapeños for extra heat or swapping chicken for black beans for a vegetarian option. For easy shredding, use a stand mixer on low speed.