Name: Best Easy White Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 500g (1 lb) chicken breast, cooked and shredded: Use pre-cooked or rotisserie chicken for faster prep.; 1 tbsp (15 ml) olive oil: For sautéing aromatics.; 1 medium onion, diced (≈150g / 1 cup): Forms the flavor base.; 2 cloves garlic, minced: Adds aromatic depth.; 1 tsp (5g) ground cumin: A warm, earthy spice.; ½ tsp (2g) smoked paprika: Provides a delicate smokiness.; ¼ tsp (1g) ground coriander: Offers a bright, citrusy note.; 240ml (1 cup) low-sodium chicken broth: Adds moisture and flavor.; 240ml (1 cup) whole milk: Base for the creamy sauce.; 2 tbsp (30g) all-purpose flour: Thickens the white sauce.; 115g (½ cup) Monterey Jack cheese: Melts well and has a mild flavor.; 115g (½ cup) mozzarella cheese: Adds stretch and flavor.; 60ml (¼ cup) lime juice: Provides a tangy lift.; 60ml (¼ cup) cilantro, chopped: Adds a fresh, herbaceous note.; 12 small corn tortillas (≈6 in): The vessel for the filling.; 120ml (½ cup) sour cream: A cool and tangy topping.; 30g (2 tbsp) cream cheese, softened: Adds silkiness and richness.; 1 tsp (5ml) hot sauce (optional): For a touch of heat.; 15g (1 tbsp) butter, melted: Brushed on tortillas for a golden exterior.; 1 avocado, sliced: A creamy garnish.; 2 radishes, thinly sliced: Provides a peppery crunch.; 1 tbsp (15ml) cilantro leaves: For garnish.

Description

These White Chicken Enchiladas are a creamy and flavorful weeknight dinner that’s surprisingly easy to make. They’re packed with flavor and perfect for the whole family.

Ingredients

500g (1 lb) chicken breast, cooked and shredded: Use pre-cooked or rotisserie chicken for faster prep.
1 tbsp (15 ml) olive oil: For sautéing aromatics.
1 medium onion, diced (≈150g / 1 cup): Forms the flavor base.
2 cloves garlic, minced: Adds aromatic depth.
1 tsp (5g) ground cumin: A warm, earthy spice.
½ tsp (2g) smoked paprika: Provides a delicate smokiness.
¼ tsp (1g) ground coriander: Offers a bright, citrusy note.
240ml (1 cup) low-sodium chicken broth: Adds moisture and flavor.
240ml (1 cup) whole milk: Base for the creamy sauce.
2 tbsp (30g) all-purpose flour: Thickens the white sauce.
115g (½ cup) Monterey Jack cheese: Melts well and has a mild flavor.
115g (½ cup) mozzarella cheese: Adds stretch and flavor.
60ml (¼ cup) lime juice: Provides a tangy lift.
60ml (¼ cup) cilantro, chopped: Adds a fresh, herbaceous note.
12 small corn tortillas (≈6 in): The vessel for the filling.
120ml (½ cup) sour cream: A cool and tangy topping.
30g (2 tbsp) cream cheese, softened: Adds silkiness and richness.
1 tsp (5ml) hot sauce (optional): For a touch of heat.
15g (1 tbsp) butter, melted: Brushed on tortillas for a golden exterior.
1 avocado, sliced: A creamy garnish.
2 radishes, thinly sliced: Provides a peppery crunch.
1 tbsp (15ml) cilantro leaves: For garnish.

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Instructions

Prepare Chicken: Poach or use pre-cooked chicken, shred finely.
Sauté Aromatics: Sauté onion until translucent, then add garlic.
Bloom Spices: Stir in cumin, paprika, and coriander; cook for 1 minute.
Combine Filling: Add chicken and broth; simmer for 5 minutes.
Make White Sauce: Melt butter, whisk in flour, then milk; simmer until thickened.
Warm Tortillas: Microwave tortillas until pliable.
Assemble Enchiladas: Fill tortillas, roll, and place in a baking dish.
Top and Bake: Pour sauce over enchiladas, sprinkle with cheese, and bake.
Rest and Garnish: Let rest, then garnish with sour cream, avocado, and cilantro.

Notes

Assembling the enchiladas ahead of time is a great way to save time on a busy weeknight.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Mexican
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 80 mg