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Creamy White Chicken Enchiladas

Delicious and comforting enchiladas filled with chicken and creamy ingredients, smothered in a tasty sauce, perfect for busy weeknights or family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese 1/2 cup for the filling, 1/2 cup for topping
  • 1 can green chili enchilada sauce
  • 8 pieces flour tortillas
  • 1/2 cup chopped green onions
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the shredded chicken, cream cheese, sour cream, 1/2 cup of Monterey Jack cheese, green onions, salt, and pepper.
  3. Spread a little enchilada sauce on the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining Monterey Jack cheese.
Baking
  1. Cover with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  3. Let cool slightly before serving.

Notes

For added flavor, mix in diced jalapeños or bell peppers with the chicken filling. Use freshly shredded cheese for better melting properties. For a lighter version, substitute sour cream with Greek yogurt.