White Chicken or Turkey Enchiladas

Indulge in the creamy, cheesy comfort of White Chicken or Turkey Enchiladas, a crowd-pleasing dish that transforms leftover poultry into a flavorful fiesta. Tender shredded chicken or turkey is mixed with cream cheese, spices, and Monterey Jack for a rich, savory filling, then rolled in soft flour tortillas. Smothered in a luscious homemade white sauce with sour cream and green chilies, these enchiladas are baked to bubbly, golden perfection. Perfect for a weeknight dinner or a festive gathering, this easy enchilada recipe boasts bold flavors, minimal prep time, and a comforting twist on traditional Mexican cuisine. Garnish with fresh cilantro to elevate its presentation and enjoy with your favorite sides for an unforgettable meal!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups Cooked shredded chicken or turkey
• 8 large Flour tortillas
• 2 cups Monterey Jack cheese, shredded
• 4 ounces Cream cheese
• 1 cup Sour cream
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 can (4 ounces) Green chilies, diced
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 2 tablespoons Cilantro, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large mixing bowl, combine the shredded chicken or turkey, 1 cup of shredded Monterey Jack cheese, cream cheese, garlic powder, onion powder, and ground cumin. Mix well until thoroughly combined.

Step 3

Divide the chicken or turkey mixture evenly among the flour tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 4

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.

Step 5

Gradually whisk in the chicken broth until the mixture is smooth and free of lumps. Continue whisking while cooking for 2-3 minutes, or until the sauce starts to thicken.

Step 6

Stir in the sour cream and diced green chilies. Cook for another minute, then remove the saucepan from heat. Season with additional salt and pepper to taste, if needed.

Step 7

Pour the white sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. If desired, broil for an additional 2-3 minutes to lightly brown the cheese on top.

Step 9

Remove the dish from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if using, and serve warm.

Nutrition Facts

Serving size	(2608.1g)

Amount per serving	% Daily Value*
Calories	4872.9

Total Fat 260.5g	0%
Saturated Fat 144.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1338.9mg	0%
Sodium 6235.8mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 31.2g
Protein 402.1g	0%

Vitamin D 57.0IU	0%
Calcium 2801.0mg	0%
Iron 26.2mg	0%
Potassium 3987.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 32.7%

Carbs: 19.7%