White Chicken or Turkey Enchiladas
Indulge in the creamy, cheesy comfort of White Chicken or Turkey Enchiladas, a crowd-pleasing dish that transforms leftover poultry into a flavorful fiesta. Tender shredded chicken or turkey is mixed with cream cheese, spices, and Monterey Jack for a rich, savory filling, then rolled in soft flour tortillas. Smothered in a luscious homemade white sauce with sour cream and green chilies, these enchiladas are baked to bubbly, golden perfection. Perfect for a weeknight dinner or a festive gathering, this easy enchilada recipe boasts bold flavors, minimal prep time, and a comforting twist on traditional Mexican cuisine. Garnish with fresh cilantro to elevate its presentation and enjoy with your favorite sides for an unforgettable meal!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken or turkey
- 8 large Flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 4 ounces Cream cheese
- 1 cup Sour cream
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 can (4 ounces) Green chilies, diced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 2 tablespoons Cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken or turkey, 1 cup of shredded Monterey Jack cheese, cream cheese, garlic powder, onion powder, and ground cumin. Mix well until thoroughly combined.
Divide the chicken or turkey mixture evenly among the flour tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth until the mixture is smooth and free of lumps. Continue whisking while cooking for 2-3 minutes, or until the sauce starts to thicken.
Stir in the sour cream and diced green chilies. Cook for another minute, then remove the saucepan from heat. Season with additional salt and pepper to taste, if needed.
Pour the white sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to lightly brown the cheese on top.
Remove the dish from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if using, and serve warm.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 502 mg | 39% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
