Description

Creamy White Chicken Enchiladas are the ultimate comfort food, combining tender chicken and a velvety white sauce wrapped in soft flour tortillas. Perfect for busy weeknights or family gatherings, this easy-to-follow recipe promises smiles with every bite. Customize it to your taste with your favorite toppings, and enjoy a dish that’s as satisfying as a warm hug.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (about 3 breasts)
8 flour tortillas
3 cloves fresh garlic, minced
1 medium onion, diced
1 cup sour cream
1 cup low-sodium chicken broth
8 oz cream cheese, softened
2 cups shredded cheese (cheddar or Monterey Jack)
2 tsp olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
Season chicken breasts with salt and pepper; poach in simmering water for 15-20 minutes until fully cooked. Shred the chicken.
In a skillet over medium heat, add olive oil; sauté onions and garlic until fragrant and translucent (about 5 minutes).
In a bowl, mix cream cheese and sour cream until smooth; gradually whisk in chicken broth until lump-free.
Assemble enchiladas by spooning shredded chicken and sauce into each tortilla, rolling tightly, and placing seam-side down in a baking dish.
Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 20-25 minutes until bubbly and golden brown.
Let cool slightly before serving garnished with cilantro or jalapeños.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 410
Sugar: 3g
Sodium: 650mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg

Keywords: For a twist, substitute shredded beef or black beans for chicken. Add diced jalapeños for extra heat or serve with spicy salsa. Store leftovers in an airtight container for up to three days; reheat at 350°F for about 20 minutes.