Description
These White Chicken Chili Enchiladas combine tender shredded chicken with a creamy blend of white beans, corn, and sour cream, seasoned with cumin and chili powder, all wrapped in warm flour tortillas and baked to gooey, cheesy perfection. Perfect for a cozy dinner that’s flavorful yet comforting.
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1 cup white beans, rinsed and drained
- 1 cup corn
- 1 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
Topping and Assembly
- 8 flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend recommended)
- 1 cup chicken broth
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant, about 3-5 minutes.
- Prepare Filling: Stir in the shredded cooked chicken, rinsed white beans, corn, sour cream, cumin, and chili powder into the skillet with the sautéed aromatics. Mix well to combine all the flavors evenly.
- Fill Tortillas: Spoon the chicken and bean mixture onto each flour tortilla, then roll them tightly to enclose the filling.
- Arrange in Baking Dish: Place the rolled enchiladas seam-side down in a baking dish, fitting them snugly side by side.
- Add Broth and Cheese: Pour the chicken broth evenly over the arranged enchiladas to add moisture during baking. Sprinkle the shredded cheese on top to create a delicious melted topping.
- Bake: Bake in the preheated oven for about 25 minutes or until the cheese is fully melted and bubbly.
- Serve: Remove from oven and serve the enchiladas hot for a cozy, satisfying meal.
Notes
- Use cooked chicken from rotisserie or leftover roasted chicken for convenience.
- Adjust the chili powder according to your spice preference for milder or spicier enchiladas.
- Flour tortillas work best here, but corn tortillas can be substituted for a gluten-free option.
- To save time, the filling can be prepared a day ahead and refrigerated until assembly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
