Description
Creamy and flavorful White Chicken Enchiladas made with tender shredded chicken, plant-based cheese, and a rich white sauce featuring natural spices and a smooth plant-based texture. Perfect for a cozy family dinner, this easy-to-make dish combines simple pantry staples with vibrant flavors for a satisfying meal everyone will love.
Ingredients
Scale
Filling Ingredients
- 2 cups shredded chicken breast (cooked)
- 1 cup plant-based cheese (shredded)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup green chilies (diced)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
White Sauce
- 1 cup plant-based sour cream (natural)
- 1/2 cup vegetable broth
- 1 teaspoon natural gelling agent
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
Assembly
- 8 soft fresh tortillas (corn or flour)
- 1/2 cup plant-based cheese (shredded, for topping)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken Filling: Cook the diced onions and garlic in a hot pan until fragrant and translucent. Add shredded chicken and green chilies. Stir in vegetarian Worcestershire sauce and spices (cumin, oregano, black pepper). Simmer gently until the flavors meld, then remove from heat and stir in plant-based cheese for extra creaminess.
- Make the White Sauce: Combine plant-based sour cream (natural), vegetable broth, and natural gelling agent in a saucepan. Gently heat while whisking constantly until smooth and thickened. Season with cumin, oregano, and black pepper, continuing to whisk until creamy and luscious.
- Assemble the Enchiladas: Lay tortillas flat and evenly spoon the chicken filling across each one. Roll up the tortillas snugly and place them side-by-side in a baking dish. Pour the creamy white sauce generously over the rolled tortillas, then sprinkle additional plant-based cheese on top.
- Bake Until Bubbly: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is golden. Remove from oven and let rest for a few minutes before serving.
Notes
- Shred chicken while warm for better texture.
- Use fresh or slightly warmed tortillas to prevent cracking when rolling.
- Do not overfill tortillas to avoid tearing during assembly.
- Prepare the white sauce ahead of time and refrigerate to save time.
- Allow enchiladas to rest a few minutes after baking to help set the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 0mg
Keywords: White Chicken Enchiladas, plant-based cheese, creamy enchiladas, family dinner, easy enchiladas, vegetarian option, Mexican cuisine
