Description
Easy White Chicken Enchiladas with Creamy White Sauce – Ready in 30 Minutes!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 (10 ounce) can green enchilada sauce
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and cook for 1 minute.
- Add shredded chicken, chili powder, cumin, salt, and pepper. Cook until heated through.
- In a bowl, whisk together green enchilada sauce, heavy cream, and sour cream.
- Stir in cilantro.
- Dip each tortilla in the sauce.
- Fill each tortilla with chicken mixture and roll up.
- Place enchiladas seam-down in a baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with Monterey Jack cheese.
- Bake for 20 minutes, or until cheese is melted and bubbly.
Notes
- You can use rotisserie chicken to save time.
- Feel free to add other vegetables like bell peppers.
- For a spicier dish, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg