Description
These Creamy White Chicken Enchiladas are a comforting and flavorful weeknight dinner. Tender chicken and a luscious white sauce are rolled in tortillas and baked to golden perfection.
Ingredients
- 500g (1.1lb) chicken breast, diced
- 8 flour tortillas (8in diameter)
- 200g (7oz) cream cheese, softened
- 120ml (½ cup) sour cream
- 120ml (½ cup) low-sodium vegetable broth
- 1 medium onion (150g/5oz), diced
- 2 garlic cloves, minced
- 1 tsp (5g) cumin
- 1 tsp (5g) coriander
- ½ tsp (2g) chili powder
- ½ tsp (3g) kosher salt
- ¼ tsp (0.5g) black pepper
- 2 tbsp (30ml) olive oil
- 150g (5oz) cheddar cheese, shredded
- ¼ cup (15g) cilantro, chopped
- 1 lime, cut into wedges
- ½ avocado, sliced (optional)
Instructions
- Sauté Aromatics: Heat oil, sauté onion until translucent (3-4 minutes).
- Bloom Spices: Stir in garlic, cumin, coriander, chili powder, salt, and pepper; cook for 30 seconds.
- Cook Chicken: Add chicken, cook until fully cooked (6-7 minutes).
- Simmer & Reduce: Add broth, simmer until reduced by half (3 minutes).
- Make Sauce: Whisk in cream cheese and sour cream until smooth.
- Warm Tortillas: Wrap tortillas in damp towel, microwave for 20 seconds.
- Assemble Enchiladas: Fill tortillas, roll tightly, and place seam-down in baking dish.
- Add Cheese: Sprinkle cheddar cheese over enchiladas.
- Bake: Bake uncovered for 18-20 minutes, until golden and bubbly.
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
For quicker prep, use rotisserie chicken. Warming tortillas prevents cracking. Adjust chili powder to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg