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Delve into the heart of Mexican cuisine with this delightful recipe for Cheesy White Chicken Enchiladas. This dish offers a creamy and cheesy take on traditional enchiladas, making it a comforting choice for family dinners or gatherings with friends. Enchiladas have long been a staple in Mexican households, treasured for their versatility and rich flavors. While classic enchiladas typically feature a robust red sauce, this variation elevates the dish to new heights with a velvety white sauce and a medley of cheeses that create an irresistible combination of textures and tastes.

Cheesy White Chicken Enchiladas

Indulge in the creamy comfort of Cheesy White Chicken Enchiladas! This delightful twist on a classic dish combines tender shredded chicken, a velvety white sauce, and a blend of Monterey Jack and sharp cheddar cheese for a deliciously satisfying meal. Perfect for family gatherings or cozy nights in, these enchiladas are easy to make and packed with flavor. Pair them with Mexican rice or refried beans for a complete feast! #Enchiladas #MexicanCuisine #ComfortFood #CheesyRecipes #DinnerIdeas
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Ingredients
  

2 cups cooked chicken, shredded

1 cup sour cream

1 cup cream of chicken soup

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

8 flour tortillas (10-inch)

1 cup diced green chiles (canned or fresh)

1 cup chicken broth

Fresh cilantro, for garnish (optional)

Instructions
 

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

    Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

      Mix the Filling: In a large bowl, combine the shredded chicken, sautéed onions and garlic, sour cream, cream of chicken soup, half of the Monterey Jack cheese, half of the cheddar cheese, cumin, chili powder, salt, pepper, and diced green chiles. Mix until fully incorporated.

        Prepare the Tortillas: Warm the tortillas slightly in a microwave or on a skillet until they are soft and pliable. This will prevent them from breaking while rolling.

          Assemble the Enchiladas: Spoon about 1/4 cup of the chicken mixture onto each tortilla, then roll it up tightly. Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish.

            Make the Sauce: In a separate bowl, whisk together chicken broth and the remaining cream of chicken soup. Pour the sauce evenly over the rolled enchiladas.

              Top with Cheese: Sprinkle the remaining Monterey Jack and cheddar cheeses 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 the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven, and let the enchiladas cool for a few minutes. Garnish with fresh cilantro if desired.

                    Enjoy: Serve warm with your favorite toppings like salsa, avocado, or extra sour cream.

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