Description
Warm, cheesy, and a little tangy — these enchiladas bake up with a silky white sauce that clings to tender shredded chicken, making for comforting yet fresh comfort food.
Ingredients
Scale
- 900 g (2 lb) cooked, shredded chicken
- 12 flour tortillas (20–22 cm / 8–9 inch)
- 225 g (8 oz) cream cheese, softened
- 240 ml (1 cup) sour cream
- 240 ml (1 cup) whole milk
- 120 ml (1/2 cup) chicken broth
- 30 g (2 tbsp) unsalted butter
- 1 can (113 g / 4 oz) diced roasted green chiles
- 150 g (1 cup) medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 200 g (2 cups) shredded Monterey Jack or mild cheddar cheese
- Garnishes: chopped cilantro, lime wedges, sliced pickled jalapeños
Instructions
- Preheat the oven to 180°C (350°F) and shred the cooked chicken.
- Sauté the diced onion in butter until translucent, then add minced garlic and cook for an additional 30 seconds.
- Reduce heat and mix in softened cream cheese until melted, then add sour cream, milk, and chicken broth, whisking until smooth.
- Stir in green chiles and shredded chicken, adjusting seasoning.
- Warm tortillas briefly, then fill each with filling and shredded cheese, rolling tightly.
- Pour sauce over the enchiladas, ensuring seams are covered, then sprinkle with remaining cheese.
- Bake for 18–22 minutes until cheese is melted and bubbly, then allow to rest before serving with garnishes.
Notes
To prevent soggy tortillas, warm or fry them lightly before filling. If making ahead, store assembled enchiladas in the fridge, adding additional bake time for cold preparations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 520
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 36 g
- Cholesterol: 120 mg