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- 2 cups shredded cooked chicken - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded Monterey Jack cheese (divided) - 1 cup green salsa (salsa verde) - 8 small flour tortillas - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh cilantro, for garnish - Optional: sliced jalapeños, for garnish This recipe uses simple ingredients that make a big impact. You start with shredded cooked chicken, which you can make ahead or use leftovers. Cream cheese and sour cream add a rich, creamy texture. The Monterey Jack cheese melts beautifully, creating a cheesy topping. Green salsa gives a nice kick and bright flavor. The flour tortillas hold all of this goodness. You can easily find them at any grocery store. The garlic and onion powders enhance the taste without adding too much fuss. Salt and pepper bring all the flavors together. For garnishes, fresh cilantro adds a burst of color and flavor. If you like heat, slice some jalapeños for a spicy touch. These ingredients come together to create a dish that is not only delicious but also quick to prepare. {{ingredient_image_2}} To start, you need to mix the filling. In a large bowl, add 2 cups of shredded cooked chicken. Then, add 1 cup of softened cream cheese. Next, mix in 1 cup of sour cream. This makes the filling creamy and rich. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. These spices boost the flavor. Don't forget to season with salt and pepper to taste. Use a spatula to mix everything together. You want a smooth, creamy mixture. Now it's time to fill the tortillas. Take one small flour tortilla and lay it flat on a clean surface. Spoon a good amount of the creamy chicken mixture into the center. Be generous, but don’t overfill. Carefully roll the tortilla tightly. Make sure the filling stays inside. Place the rolled tortilla seam-side down in your greased baking dish. Repeat this with the rest of the tortillas and filling. Keep them close together for even baking. Next, you need to bake the enchiladas. Preheat your oven to 350°F (175°C). While the oven heats, lightly grease a 9x13-inch baking dish. This helps prevent sticking. Once all the enchiladas are in the dish, pour 1 cup of green salsa over the top. This adds a nice flavor and moisture. Sprinkle the remaining shredded Monterey Jack cheese on top. Bake in the oven for 25-30 minutes. Look for the cheese to be melted and bubbly. When done, take them out and let them cool for 5 minutes before serving. To make a great filling, start with good chicken. Use shredded cooked chicken for the best flavor. You can use leftover chicken or store-bought rotisserie chicken. Both options work well. For a smooth texture, make sure your cream cheese is soft. Leave it out for a bit to warm up. You can also microwave it for 10 seconds. This helps it blend well with other ingredients. When rolling tortillas, be gentle. If they are too cold, they can crack. Warm them in the microwave for 10-15 seconds. This helps them stay soft. Use just enough filling. Too much can make rolling hard. A few tablespoons in the center is perfect. Make sure to roll it tight to keep the filling inside. To ensure even cheese melting, spread the salsa evenly over the enchiladas. This helps the cheese get nice and bubbly. Check for doneness by looking for a golden top. If the cheese is melted and bubbly, it's ready. Let it cool for five minutes before serving. Pro Tips Use Rotisserie Chicken: For a quicker option, grab a rotisserie chicken from your local grocery store. It saves time and adds great flavor! Customize Your Salsa: Feel free to experiment with different types of salsa, such as red salsa or a spicy green salsa, to adjust the heat level to your taste. Make Ahead: You can assemble the enchiladas a day in advance and store them in the refrigerator. Just add the salsa and cheese before baking. Garnish Wisely: Fresh cilantro and jalapeños add a nice touch, but consider adding avocado or diced tomatoes for extra freshness and color. {{image_4}} You can easily swap ingredients in this recipe. If you have leftover turkey, use it instead of chicken. Shredded turkey works great and tastes just as good. You can also use beans for a vegetarian option. Black beans or pinto beans add protein and flavor. For the cheese, feel free to mix it up. Cheddar cheese offers a sharp taste, while pepper jack adds a nice kick. Both will melt well and complement the dish. Try different cheese blends to find your favorite! To make your enchiladas more exciting, add spices or herbs. A pinch of cumin gives a warm flavor. You might also like to add chopped cilantro to the filling. Fresh herbs brighten the dish. You can switch up the sauce too. Instead of green salsa, try red enchilada sauce. This adds a rich, tangy taste. You can even mix both sauces for a unique twist! For those who need gluten-free options, use corn tortillas. They hold up well and taste great. You can also find gluten-free flour tortillas in stores. If you're looking for dairy-free options, use a dairy-free cream cheese. There are many good brands available now. You can also replace sour cream with a dairy-free yogurt. These swaps keep your enchiladas creamy without the dairy! After enjoying your enchiladas, let them cool down. Place them in a clean container. Use airtight containers to keep them fresh. This will help prevent any odors from mixing in your fridge. If you can, try to store them within two hours of cooking. This keeps bacteria from growing. To freeze enchiladas, wait until they cool completely. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. When you're ready to eat, thaw enchiladas in the fridge overnight. To reheat, bake them at 350°F until hot, about 20 minutes. In the fridge, these enchiladas last for about 3-4 days. Always check for any strange smells or changes in color. If they look or smell bad, it's best to throw them away. Trust your senses; they guide you well! These enchiladas are quick to prepare. The prep time is just 10 minutes. Baking takes about 25-30 minutes. So, you can have a tasty meal ready in about 40 minutes. This makes it an ideal choice for busy weeknights when you want something good but fast. Yes, you can use rotisserie chicken! It saves time and adds great flavor. Just shred it and mix it into your filling. This option cuts down on cooking time. Plus, rotisserie chicken is juicy and tender, making your enchiladas even tastier. These enchiladas pair well with many sides. You can serve them with a simple green salad. Add some avocado or corn for extra crunch. Spanish rice is another great choice. For a refreshing touch, consider serving with salsa or fresh pico de gallo. Fresh cilantro on top adds flavor and color! You now know how to make creamy white chicken enchiladas from start to finish. We covered the ingredients, step-by-step instructions, and tips for perfecting your dish. Remember you can vary flavors and adjust for dietary needs. Proper storage is key to keeping your leftovers fresh. Enjoy sharing these tasty enchiladas with family and friends. With just a bit of practice, you’ll impress everyone with your cooking skills. Dive into this delicious recipe and make it your own!

Minute Creamy White Chicken Enchiladas

Quick and creamy enchiladas filled with shredded chicken and topped with salsa and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup green salsa (salsa verde)
  • 8 small flour tortillas
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • optional sliced jalapeños

Instructions
 

  • In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, sour cream, garlic powder, onion powder, and half of the shredded Monterey Jack cheese. Using a spatula, mix thoroughly until the ingredients are well blended and creamy. Season with salt and pepper to taste.
  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish to prevent sticking.
  • Take one flour tortilla and place it on a clean surface. Spoon a generous amount of the creamy chicken mixture into the center of the tortilla. Carefully roll the tortilla up tightly, ensuring the filling is enclosed. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
  • Once all tortillas are in the baking dish, evenly pour the green salsa over the top, ensuring all enchiladas are covered.
  • Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas as a delightful topping.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden.
  • Remove the baking dish from the oven and allow it to cool for about 5 minutes, making it easier to serve.
  • Just before serving, garnish the enchiladas with fresh cilantro and sliced jalapeños for an extra kick if desired.

Notes

Garnish with fresh cilantro and optional jalapeños for extra flavor.
Keyword chicken, creamy, enchiladas, quick