Description
Creamy, tangy White Chicken Enchiladas are a comforting weeknight hero that are quick to bake and perfect for feeding a crowd.
Ingredients
Scale
- 3 cups cooked shredded chicken (about two 12-oz breasts or one rotisserie bird)
- 1 cup chicken stock
- 1 cup tomatillo salsa or 1 can (4 oz) chopped green chiles
- 1 cup sour cream or Mexican crema
- 1 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- Salt to taste
- 8–10 eight-inch flour tortillas
- 1 cup additional shredded cheese for topping
Instructions
- Shred the cooked chicken.
- In a saucepan, simmer chicken stock with tomatillo salsa, sour cream, shredded cheese, ground cumin, and salt until slightly thickened.
- Warm the tortillas briefly in a skillet or oven to keep them pliable.
- Fill each tortilla with about 1/3 cup chicken and 2 tbsp of the creamy sauce, then roll them snugly and place in a 9×13 dish.
- Top with remaining sauce and additional cheese.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly.
Notes
Use warm tortillas to prevent tearing and ensure a better texture. Control moisture to avoid soggy enchiladas by draining excess liquid from shredded chicken and avoiding over-saucing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg