Creamy White Chicken Enchiladas
These white chicken enchiladas are a cozy, family-favorite dish featuring tender shredded chicken tucked into warm tortillas, bathed in a luscious poblano cream sauce, topped with melted cheese, and finished with a bright cilantro-lime finish. Easy to customize with your favorite add-ins, they deliver comforting flavor without fuss.
Ingredients
- 2 cups shredded cooked chicken
- 8 count corn tortillas
- 2 cups white enchilada sauce (cream sauce)
- 1 cup sour cream
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 cup green chile peppers (roasted, chopped)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- salt and pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lime zest and juice
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a shallow 9x13-inch baking dish and set aside.
- Prepare the filling: in a skillet over medium heat, sauté the onion in a small splash of oil until soft and translucent, about 3-4 minutes. Add the garlic and cumin; cook until fragrant, about 30 seconds. Stir in shredded chicken and chopped green chiles; remove from heat.
- Make the creamy sauce: in a bowl, whisk together the white enchilada sauce and sour cream until smooth. Fold in half of the cheese and the cilantro, reserving the rest for topping.
- Assemble the enchiladas: warm the tortillas just enough to soften (a quick warm on a dry pan or microwave works). Spoon a line of filling down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the creamy sauce over the rolled enchiladas, ensuring they are evenly coated. Sprinkle the remaining cheese over the top.
- Bake uncovered for 20-25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Finish and serve: remove from the oven, scatter lime zest, a squeeze of lime juice, cilantro, and a dash of salt to taste. Let stand a few minutes before serving so flavors meld.