White Chicken Enchiladas Verde (Print Version)
# Ingredients:
→ For Enchilada Filling
01 -
2 cups cooked, shredded chicken
02 -
1 cup Monterey Jack cheese, shredded
03 -
1 cup cream cheese, softened
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon cumin
07 -
1/4 teaspoon cayenne pepper (optional)
08 -
Salt and pepper to taste
09 -
8 flour tortillas (10-inch size)
→ For Green Chili Sauce
10 -
1 can (10 oz) diced green chilies
11 -
1 cup sour cream
12 -
1 cup chicken broth
13 -
1 teaspoon lime juice
→ For Garnish
14 -
1/2 cup fresh cilantro, chopped
15 -
Extra Monterey Jack cheese for topping
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large mixing bowl, combine shredded chicken, Monterey Jack cheese, cream cheese, garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper. Mix thoroughly until well incorporated.
03 -
Warm tortillas slightly in the microwave to make them pliable. Divide the chicken mixture evenly among tortillas, rolling them tightly. Place seam-side down in a greased 9x13 inch baking dish.
04 -
In a medium bowl, whisk together diced green chilies, sour cream, chicken broth, and lime juice until smooth. Season with salt and pepper to taste.
05 -
Pour the green chili sour cream sauce evenly over the rolled enchiladas. Sprinkle additional cheese on top.
06 -
Cover baking dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes more, until cheese is bubbly and lightly golden.
07 -
Remove from oven and let cool for a few minutes. Garnish with fresh chopped cilantro before serving.
# Notes:
01 -
Serve with sides like refried beans or Spanish rice for a complete meal.