Easy White Chicken Enchiladas Recipe

If you’re looking for a comforting, flavorful, and incredibly easy meal, this White Chicken Enchiladas Recipe is a winner. Creamy, cheesy, and packed with tender shredded chicken, these enchiladas are baked in a delicious white sauce, making them perfect for a cozy dinner that the whole family will love. This recipe is ideal for busy weeknights when you need something quick, satisfying, and crowd-pleasing.

White chicken enchiladas are the perfect solution for anyone craving a rich, creamy dinner that’s easy to prepare. Instead of the traditional red sauce, these enchiladas are covered in a velvety, cheesy white sauce, which pairs perfectly with the tender chicken and soft tortillas. If you’re a fan of comfort food, this dish will definitely become a staple in your recipe rotation!

Step-by-Step Instructions

1. Prepare the Chicken:

• Preheat your oven to 350°F (175°C).
• If you haven’t already, shred your cooked chicken and set it aside. You can use a rotisserie chicken for convenience, or cook and shred your own chicken breasts.

2. Assemble the Enchiladas:

• Lay out your flour tortillas and fill each one with about ¼ cup of shredded chicken and 2 tablespoons of shredded cheese. Roll them up tightly and place them seam-side down in a greased 9×13 inch baking dish.

3. Make the Creamy White Sauce:

• In a medium saucepan, melt the butter over medium heat. Stir in the garlic powder, onion powder, and diced green chilies.
• Add the chicken broth and bring the mixture to a simmer. Stir in the cream of chicken soup, whisking until smooth.
• Reduce the heat to low and stir in the sour cream and 1 cup of shredded cheese, whisking until the sauce is creamy and smooth. Remove from heat.

4. Bake the Enchiladas:

• Pour the creamy white sauce evenly over the enchiladas in the baking dish, making sure they are fully covered.
• Sprinkle the remaining 1 cup of cheese over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• For a golden top, switch on the broiler for the last 2-3 minutes, but keep a close eye to avoid burning.

5. Garnish and Serve:

• Once the enchiladas are done, remove them from the oven and let them cool for 5 minutes before serving.
• Garnish with freshly chopped cilantro and serve hot!

Tips for Perfect White Chicken Enchiladas

• Use a rotisserie chicken: For an easy, flavorful filling, rotisserie chicken is a time-saver.
• Don’t overfill: Overfilling the tortillas can make them difficult to roll and may cause them to tear, so stick to ¼ cup of chicken per tortilla.
• Warm your tortillas: Before assembling, warm your tortillas slightly in the microwave or on a skillet. This makes them more pliable and easier to roll without cracking.

Serving Suggestions

These white chicken enchiladas are delicious on their own, but here are some great side dishes to serve with them:

• Mexican Rice: A classic side that pairs perfectly with enchiladas.
• Refried Beans: Creamy, hearty beans are a great match for the richness of the enchiladas.
• Guacamole and Salsa: Fresh, zesty guacamole and salsa add a nice contrast to the creamy enchiladas.
• Fresh Salad: A crisp green salad with a tangy lime vinaigrette provides a refreshing counterbalance.

Storing and Reheating Leftovers

Refrigerating:

Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Freezing:

You can also freeze these enchiladas before baking! Assemble the enchiladas, pour the sauce over them, and cover the dish tightly with foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Recipe Variations

• Spicy Chicken Enchiladas: Add some jalapeños or use pepper jack cheese to spice things up.
• Healthier Version: Swap the sour cream for Greek yogurt and use whole wheat tortillas for a lighter option.
• Vegetarian Enchiladas: Replace the chicken with a mixture of black beans, corn, and bell peppers for a delicious vegetarian twist.

Conclusion

These White Chicken Enchiladas are creamy, cheesy, and full of flavor, making them the perfect dinner for any night of the week. They’re easy to make, incredibly comforting, and can be adapted to suit your family’s tastes. Whether you’re cooking for a crowd or preparing a cozy meal for two, this recipe is sure to be a hit. With its rich, creamy sauce and tender chicken filling, these enchiladas are the ultimate comfort food that you’ll want to make again and again!

FAQs

1. Can I use corn tortillas instead of flour tortillas? Yes, you can! Corn tortillas work well and are more traditional for enchiladas. Just be sure to warm them before filling to prevent cracking.
2. Can I make these enchiladas ahead of time? Absolutely! You can assemble the enchiladas and refrigerate them for up to 24 hours before baking. Just cover the dish and pop it in the oven when you’re ready to cook.
3. Can I use leftover chicken? Yes, leftover roasted or grilled chicken works perfectly for this recipe. Just shred it and use it as the filling.
4. What kind of cheese is best for enchiladas? Monterey Jack, cheddar, or a Mexican cheese blend works great for enchiladas. Feel free to mix and match cheeses based on your preference.
5. How do I prevent my enchiladas from becoming soggy? To avoid soggy enchiladas, try not to overfill the tortillas and don’t add too much sauce when assembling. Also, make sure to bake them uncovered to allow the tortillas to crisp up a bit.

Yield: 6

Easy White Chicken Enchiladas Recipe

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If you're looking for a comforting, flavorful, and incredibly easy meal, this White Chicken Enchiladas Recipe is a winner. Creamy, cheesy, and packed with tender shredded chicken, these enchiladas are baked in a delicious white sauce, making them perfect for a cozy dinner that the whole family will love. This recipe is ideal for busy weeknights when you need something quick, satisfying, and crowd-pleasing.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 8 small flour tortillas
• 2 cups shredded Monterey Jack cheese (divided)
• 1 cup shredded cheddar cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9x13-inch baking dish with cooking spray.

2. Assemble the Enchiladas:

• In a mixing bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese.
• Spoon the chicken mixture down the center of each tortilla and roll them up tightly.
• Place the rolled tortillas seam-side down in the prepared baking dish.

3. Make the White Sauce:

• In a medium saucepan, melt the butter over medium heat.
• Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
• Gradually whisk in the chicken broth and continue to stir until the mixture thickens (about 3-4 minutes).
• Remove from heat and stir in the sour cream and diced green chilies. Add garlic powder, onion powder, salt, and pepper to taste.

4. Pour the Sauce:

• Pour the white sauce evenly over the enchiladas in the baking dish, making sure to cover them completely.
• Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.

5. Bake the Enchiladas:

• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

• Remove the enchiladas from the oven and let them cool for a few minutes.
• Garnish with fresh cilantro, if desired, and serve with rice, beans, or a fresh salad.

Notes

Add extra flavor: You can add jalapeños or more green chilies if you like your enchiladas spicier.

Use corn tortillas: If you prefer, you can use corn tortillas instead of flour tortillas. Just make sure to warm them slightly before rolling to prevent cracking.

Storage: Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.