Description
White Chicken Enchiladas feature tender shredded chicken combined with creamy (plant-based) cheese and a blend of warm spices, wrapped in soft corn tortillas and baked with a smooth white enchilada sauce (natural). This quick and easy recipe offers a comforting, richly flavored meal perfect for family dinners and customizable to suit various dietary preferences.
Ingredients
Scale
For the Chicken Filling
- 2 large chicken breasts, cooked and shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- 1–2 tbsp cooking oil
For the White Enchilada Sauce
- 1 cup white enchilada sauce (natural)
- 1/2 cup creamy (plant-based) cheese, plus extra for topping
Other Ingredients
- 12 corn tortillas (gluten-free)
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the Chicken Filling: Start by cooking chicken breasts until tender, then shred them finely. In a skillet, heat cooking oil and sauté onions and garlic until fragrant and soft. Add the shredded chicken, cumin, chili powder, paprika, vegetarian Worcestershire sauce (natural), and apple cider vinegar (natural). Stir well and cook for a few minutes until the mixture is heated through and evenly combined.
- Make the White Sauce: In a separate pan, gently heat the white enchilada sauce (natural). Stir in creamy (plant-based) cheese until melted and smooth. Keep the sauce warm for dipping and topping the enchiladas.
- Assemble the Enchiladas: Lightly warm the corn tortillas to make them pliable. Briefly dip each tortilla into the warm white sauce, then spoon generous portions of the chicken filling down the center. Sprinkle some creamy (plant-based) cheese over the filling and roll the tortilla tightly. Place each rolled enchilada seam side down in a baking dish.
- Bake and Serve: Pour the remaining white sauce evenly over the assembled enchiladas. Sprinkle more creamy (plant-based) cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the sauce is bubbly and the cheese is golden. Garnish with fresh chopped cilantro before serving.
Notes
- Warm tortillas to prevent cracking and ease rolling.
- Keep the chicken filling moist but not watery to avoid soggy tortillas.
- Dipping tortillas in sauce adds flavor and keeps them soft.
- Adjust the amount of creamy (plant-based) cheese to suit your preference for cheesiness and sauciness.
- Let enchiladas rest for a few minutes after baking to set the filling and enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg
Keywords: White Chicken Enchiladas, plant-based cheese, gluten free, Mexican dinner, creamy enchiladas
