White Chicken Enchiladas

When it comes to comfort food, few dishes can rival the creamy, cheesy goodness of White Chicken Enchiladas. This recipe transforms tender chicken and savory spices into a delightful meal that brings a touch of warmth to any gathering. What makes these enchiladas truly special is the velvety sauce that envelops them, rich with flavor but light enough to keep everyone coming back for seconds. They are perfect for a cozy family dinner, a lively friends’ night in, or even to impress guests during a festive occasion. With just a handful of ingredients and a simple cooking process, you’ll have a satisfying meal that is guaranteed to become a favorite in your household.

Not only are these enchiladas a hit with family and friends, but they also offer incredible versatility. Whether you’re craving something spicy or mild, they can easily be adjusted to suit any palate. Serve them with a side of fresh guacamole or a bright garden salad, and you have an unforgettable meal that’s sure to please!

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• 5 ounces cream cheese
• 2 teaspoons garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Fresh ingredients ready for preparation.

Directions

1. Cook your chicken. Use your preferred method: boil, bake, or even a store-bought rotisserie chicken.
2. Once the chicken is cooked, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
3. Shred the cooked chicken with a fork if needed, and place it in a bowl.
4. Add 3/4 cup of shredded Monterey Jack or Pepper Jack cheese, garlic powder, and cream cheese to the chicken. Mix well until all ingredients are combined.
5. In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for 1 minute.
6. Gradually whisk in the 2 cups of chicken broth until smooth, and continue to heat until thick and bubbly (about 5-7 minutes).
7. Stir in the sour cream and diced green chilies. Be sure not to bring the mixture to a boil, then remove the pot from the heat.
8. Take each tortilla shell and fill it with some of the chicken and cheese mixture. Roll them up and place them seam-side down in the prepared baking dish.
9. Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
10. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

Tips & Variations

• Ingredient Substitutions: Replace the chicken with shredded beef or beans for a vegetarian option. You can also use different types of cheese like cheddar for a bolder flavor.
• Optional Variations: Add black beans, corn, or jalapeños to the chicken mixture for some extra flavor or spice.
• Storage/Reheating Tips: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty Level: Easy

White Chicken Enchiladas

450kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

Delicious and creamy white chicken enchiladas wrapped in soft tortillas, topped with a velvety sauce and cheese, perfect for any gathering.

Servings 6 servings

Course Dinner, Main Course

Cuisine Mexican

Ingredients

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Main ingredients

• ▢ 2 cups boneless skinless chicken breasts Cooked using your preferred method.
• ▢ 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese) Divided into portions for filling and topping.
• ▢ 5 ounces cream cheese
• ▢ 2 teaspoons garlic powder
• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 1 tablespoon taco seasoning
• ▢ 2 cups chicken broth
• ▢ 1 cup sour cream
• ▢ 4 ounces canned diced green chilies

Method

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Preparation

1. Cook your chicken using your preferred method: boil, bake, or use a store-bought rotisserie chicken.
2. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
3. Shred the cooked chicken with a fork if needed, and place it in a bowl.
4. Add 3/4 cup of shredded Monterey Jack or Pepper Jack cheese, garlic powder, and cream cheese to the chicken. Mix well until all ingredients are combined.

Cooking

1. In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for 1 minute.
2. Gradually whisk in the chicken broth until smooth, and continue to heat until thick and bubbly (about 5-7 minutes).
3. Stir in the sour cream and diced green chilies. Be sure not to bring the mixture to a boil, then remove the pot from the heat.
4. Take each tortilla shell and fill it with some of the chicken and cheese mixture. Roll them up and place them seam-side down in the prepared baking dish.
5. Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
6. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

Nutrition

Serving1gCalories450kcalCarbohydrates38gProtein30gFat20gSaturated Fat10gSodium800mgFiber2gSugar3g

Notes

Ingredient Substitutions: Replace the chicken with shredded beef or beans for a vegetarian option. You can also use different types of cheese like cheddar for a bolder flavor. Optional Variations: Add black beans, corn, or jalapeños to the chicken mixture for some extra flavor or spice. Storage/Reheating Tips: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

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