Description
Easy White Chicken Enchiladas offer a comforting and crowd-pleasing dinner option filled with creamy (plant-based) cheese, tender shredded chicken, and a blend of flavorful spices. Ready in under an hour, this recipe combines simplicity with rich, satisfying flavors perfect for family meals and adaptable to various dietary preferences.
Ingredients
Scale
Chicken Filling
- 2 cups cooked and shredded chicken breast
- 6–8 corn or flour tortillas
- 1 cup diced onion
- 2 cloves garlic (natural), minced
- 1 cup green chilies (natural), diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 tablespoons vegetarian Worcestershire sauce
- 1 cup chicken broth
- 1–2 teaspoons natural gelling agent
Creamy Sauce
- 1 cup sour cream (plant-based)
- 1 cup creamy (plant-based) cheese, shredded or crumbled
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
- Pinch of cumin, oregano, and chili powder (optional)
Garnishes and Extras
- Fresh cilantro, chopped
- Extra sour cream (plant-based), for serving (optional)
- Finely diced green onions (optional)
- Lime wedges, for serving
Instructions
- Prepare the Chicken Filling: Cook the chicken breast until tender and shred finely. In a pan, sauté diced onion and minced garlic (natural) until fragrant and translucent. Add shredded chicken, diced green chilies (natural), cumin, oregano, chili powder, vegetarian Worcestershire sauce, and chicken broth. Stir well and cook gently, adding the natural gelling agent gradually until the filling thickens slightly and holds together well for rolling.
- Make the Creamy Sauce: In a separate saucepan, combine sour cream (plant-based), creamy (plant-based) cheese, chicken broth, apple cider vinegar, and a pinch of spices. Warm over medium heat while stirring constantly until the sauce becomes smooth, silky, and well blended.
- Assemble the Enchiladas: Warm the tortillas briefly until pliable. Spoon a generous amount of the chicken filling onto each tortilla and roll tightly. Place each rolled tortilla seam side down in a baking dish. Pour the creamy sauce evenly over the top to cover all enchiladas.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) until the sauce is bubbly and the creamy (plant-based) cheese has melted, about 20-25 minutes. Remove from the oven and sprinkle freshly chopped cilantro over the top before serving.
Notes
- Warm tortillas before assembling to prevent tearing and ease rolling.
- Shred chicken finely for even distribution inside the enchiladas.
- Do not skip sautéing onions and garlic, as they build essential layers of flavor.
- Adjust sauce thickness by adding the natural gelling agent gradually to achieve the perfect creamy consistency.
- Allow enchiladas to rest for a few minutes after baking so the flavors set well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg
Keywords: White Chicken Enchiladas, plant-based cheese, creamy enchiladas, easy dinner, gluten-free enchiladas, comforting Mexican dish
