The Best White Chicken Enchiladas

PLAY. PARTY. PLAN.
38Ingredients
65Minutes

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 can corn (unsalted, drained and dried)
  • 3 pinches salt (plus additional to taste)
  • 3 1/2 cups cooked chicken (shredded)
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 cup chicken broth (reduced sodium)
  • 1 can black olives (sliced into rings, or you can buy pre-sliced)
  • 8 ounces cream cheese (cubed and softened)
  • 10 flour tortillas
  • 2 cups mexican blend cheese
  • 2 cups heavy whipping cream
  • 1 cup cilantro (chopped, optional – garnish)
  • 2 Roma tomatoes (diced, optional)
  • 1 red bell pepper (diced, optional)
  • 1 can green chiles (chopped, drained, optional)
  • 2 tablespoons olive oil
  • 1 can corn (unsalted, drained and dried, or 3 ears fresh corn, dekerneled)
  • 3 pinches salt (plus additional to taste)
  • 3 1/2 cups cooked chicken (shredded)
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 cup chicken broth (reduced sodium)
  • 1 can black olives (sliced into rings, or you can buy pre-sliced)
  • 2 Roma tomatoes (diced, optional)
  • 1 red bell pepper (diced, optional)
  • 1 can green chiles (chopped, drained, optional)
  • 8 ounces cream cheese (cubed and softened)
  • 10 flour tortillas
  • 2 cups mexican blend cheese
  • 2 cups heavy whipping cream
  • 1 cup cilantro (chopped)
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