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Creamy white chicken enchiladas are a delightful twist on a classic Mexican dish that has become a staple in many households. This comforting meal combines tender chicken, creamy sauce, and soft tortillas to create an irresistible combination that is perfect for both weeknight dinners and special gatherings. The beauty of this recipe lies in its simplicity, especially when you use rotisserie chicken as a shortcut. Not only does this save time, but it also ensures that every bite is packed with flavor, making it a family favorite.

White Chicken Enchiladas

Discover the deliciousness of creamy white chicken enchiladas with this easy recipe that brings a fresh twist to a family favorite. Using rotisserie chicken for convenience, these enchiladas feature a rich and creamy filling, a zesty green sauce, and gooey cheese, perfect for busy weeknights or special gatherings. Customize with your favorite veggies or cheeses to create your unique version. Get ready to impress your family and friends with this comforting dish that’s sure to become a staple at your table!
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Ingredients
  

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup cream cheese, softened

1 cup sour cream

1 cup green enchilada sauce (jarred or homemade)

1 cup shredded Monterey Jack cheese

1 cup corn kernels (canned or frozen, thawed)

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon cumin

Salt and pepper, to taste

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Sliced green onions (for garnish)

Extra lime wedges (for serving)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C).

      Prepare the Filling:

        In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, ½ cup of the green enchilada sauce, half of the Monterey Jack cheese, corn, garlic powder, onion powder, cumin, salt, and pepper. Mix well until all ingredients are fully incorporated and creamy.

          Assemble the Enchiladas:

            Lay one tortilla flat on a clean surface. Scoop about ½ cup of the chicken filling into the center, then roll the tortilla tightly around the filling. Place the enchilada seam-side down in a lightly greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

              Sauce it Up:

                Once all enchiladas are in the baking dish, pour the remaining green enchilada sauce over the top. Sprinkle the remaining Monterey Jack cheese evenly over the sauce.

                  Bake:

                    Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                      Garnish and Serve:

                        Allow the enchiladas to cool for a few minutes before slicing. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges on the side for an extra burst of flavor.

                          Enjoy your creamy, cheesy White Chicken Enchiladas!

                            Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6