Creamy White Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and salsa rolled in tortillas, covered in a creamy spiced sauce with cheese, then baked. Comforting, saucy, and finished with melted Monterey Jack. A Tex-Mex favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/4 cup unsalted butter
- 1 medium white onion (diced)
- 1 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 Tbsp all purpose flour
- 2 cups reduced sodium chicken broth
- 4 oz cream cheese (softened and cubed)
- 1 jalapeño (seeded and diced)
- 2 1/2 cups cooked, shredded chicken (rotisserie chicken is great for this)
- 3/4 cup salsa verde (store-bought or homemade)
- 1 1/2 cups shredded Monterey jack cheese (divided)
- 10 small flour tortillas (fajita or soft taco sized, corn tortillas may be used instead)
- minced cilantro (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1781mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 417mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1781MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.