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Mexican cuisine holds a beloved place in the hearts of food enthusiasts around the world, renowned for its vibrant flavors, fresh ingredients, and diverse dishes. Among these culinary treasures, enchiladas stand out as a comforting favorite. These rolled tortillas filled with a variety of ingredients and smothered in sauce showcase the rich culinary heritage of Mexico. One particular variation, the creamy white chicken enchiladas, has gained immense popularity for its luscious texture and satisfying taste.

White Chicken Enchiladas

Discover the delightful world of creamy white chicken enchiladas with this easy recipe that will quickly become a favorite in your household. Featuring tender shredded chicken, a rich and creamy sauce, and gooey Monterey Jack cheese, these enchiladas are perfect for busy weeknights or casual gatherings. Using rotisserie chicken cuts down on prep time, making this dish convenient without sacrificing flavor. Join in on a culinary journey filled with comfort and satisfaction!
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Ingredients
  

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

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded Monterey Jack cheese (plus extra for topping)

1 can (10 oz) green enchilada sauce

8 small flour tortillas

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

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

    Sauté the Onions and Garlic: In a medium skillet over medium heat, add a splash of oil. Sauté the chopped onion until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Mix the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, sautéed onions and garlic, 1 cup of the Monterey Jack cheese, cumin, chili powder, salt, and pepper. Stir until well combined.

        Prepare the Tortillas: Warm the tortillas slightly in the microwave or on a skillet until they are pliable. This makes them easier to roll without tearing.

          Fill the Tortillas: Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down in a greased 9x13 inch baking dish.

            Add the Sauce: Pour the green enchilada sauce evenly over the rolled tortillas. Make sure to cover them well so they don't dry out while baking.

              Top with Cheese: Sprinkle remaining Monterey Jack cheese on top of the enchiladas.

                Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden.

                  Garnish and Serve: Remove from the oven, let cool slightly, then garnish with fresh cilantro. Serve warm with additional sour cream or salsa on the side.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6