White Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy white chicken enchiladas filled with shredded chicken and topped with a rich sauce of sour cream, cream cheese, and roasted green chiles. Restaurant-quality comfort food with bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, chili powder
- 2 ¾ cups shredded chicken (see notes)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 teaspoon hot sauce
- 1 tablespoon lime juice
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 1 ¾ cups chicken broth
- 1 (4 oz.) can diced green chiles (undrained)
- ¾ cup sour cream (at room temp)
- 3 tablespoons cream cheese (cubed and softened)
- 1 tablespoon finely chopped cilantro (plus more to garnish)
- 8 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese
- Roma tomatoes, green onions, red onions, jalapenos, cilantro
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 813mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 473mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.