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Creamy White Chicken Enchiladas
This recipe for Creamy White Chicken Enchiladas is made with flour tortillas‚ shredded chicken‚ cheese‚ green chiles and a delicious creamy white sauce!
A DELICIOUS CHICKEN ENCHILADA RECIPE
One of my favorite Mexican meals (besides chimichangas) are enchiladas. This is one of those recipes that everyone loves – even picky eaters! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. It’s the perfect weeknight meal that can be pulled together pretty quickly!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
What is the best way to prepare shredded chicken? *You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.*Or you can boil your chicken until cooked.*Or you could use a store bought rotisserie chicken.*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.*Once your chicken is cooked‚ you’ll want to shred it using two forks. Or if you have a stand mixer‚ using the paddle attachment‚ put your chicken in the mixing bowl and mix until shredded. Do you have a more traditional red sauce enchilada recipe? If you are looking for a more traditional homemade red enchilada sauce‚ be sure to check out my recipe for Chicken Enchilada Rojas! What can I serve with this? Some store-bought refried beans or one of my personal favorites – my 3-Ingredient Mexican Rice! Or‚ if you like‚ just serve with a delicious‚ leafy green salad. Could I use corn tortillas instead? Absolutely! Corn tortillas need to be individually warmed up before rolling or they will tear as you roll them up keep that in mind.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
flour tortillas – this recipe calls for flour tortillas but feel free to use corn tortillas (just heat them up before rolling so they don’t tear.) I used a larger soft taco sized tortillas but you can use smaller and get more out of this recipe.
shredded cooked chicken – see my FAQ’s above on different chicken options.
Monterey Jack Cheese – use your favorite blend of shredded cheese. This recipe is very easy to customize. If you want to a bit of spice‚ you can use a Pepper Jack cheese.
butter and flour – you will be using these to thicken up the sauce.
chicken broth – if you are trying to cut down the sodium‚ you can use low or no sodium broth.
sour cream – if you don’t like sour cream you can use plain Greek yogurt or even softened cream cheese.
diced green chiles – this barely adds any spiciness at all but if you cannot have even the tiniest bit of spice then just leave it out.
salt‚ pepper and Adobo seasoning – use any combination of seasoning you prefer. You can even use a homemade taco seasoning.
HOW TO MAKE WHITE CHICKEN ENCHILADAS RECIPE:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. Add in 1 cup of shredded cheese. Season with salt‚ pepper and a little Adobo seasoning.
Place chicken mixture in each of the flour tortillas.
Roll them all up and place them in your baking dish. Just squeeze them all in there.
In a medium sauce pan‚ melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn.)
Add chicken broth and whisk until smooth.Â
Stir in sour cream and chiles. Be sure not to let the mixture boil.
Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes. If you’d like‚ you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly. Serve warm with your favorite sides.
CRAVING MORE RECIPES?
Buffalo Chicken EnchiladasBisquick Chicken Enchilada BakeSwiss Chicken EnchiladasCreamy Shrimp EnchiladasGround Beef EnchiladasWhite Chicken Enchilada Soup
Originally published: April 2012Updated photos and republished: March 2024
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Creamy White Chicken Enchiladas (+Video)
This recipe for Creamy White Chicken Enchiladas is made with flour tortillas‚ shredded chicken‚ cheese‚ green chiles and a delicious creamy white sauce!
Course Main CourseCuisine American
Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes
Servings 5
Calories 502kcal
Author Brandie @ The Country Cook
Ingredients2 cups shredded‚ cooked chicken (can use a store-bought rotisserie chicken)1 cup shredded Monterey Jack cheese (or mozzarella)salt‚ pepper‚ Adobo seasoning‚ to taste10 flour tortillas (taco size)3 Tablespoons butter3 Tablespoons all-purpose flour2 cups chicken broth1 cup sour cream4 ounce can diced green chiles (do not drain)1 cup shredded Monterey Jack Cheese
InstructionsPreheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.In a medium-sized bowl‚ mix together 2 cups shredded‚ cooked chicken with 1 cup shredded Monterey Jack cheese along with salt‚ pepper‚ Adobo seasoning‚ to taste. Place chicken mixture into each of the 10 flour tortillas. Roll them all up and place them in the prepared baking dish.In a medium sauce pan‚ melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn). Add 2 cups chicken broth and whisk until smooth. Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil. Take sauce off the heat and pour it over the enchiladas. Top with 1 cup shredded Monterey Jack Cheese. Bake for about 20-25 minutes. If you'd like‚ you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.
Video
NotesTIPS FOR COOKING AND SHREDDING CHICKEN:
You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
Once chicken is cooked‚ you’ll want to shred it using two forks. Or if you have a stand mixer‚ using the paddle attachment‚ put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
I have this set for five servings assuming it would be 2 enchiladas per person.Â
NutritionCalories: 502kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Sodium: 1044mg | Fiber: 1g | Sugar: 3g
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