White Chicken Enchiladas

If you’re craving a dish that’s creamy, cheesy, and bursting with flavor, White Chicken Enchiladas is exactly what you need! This comforting dish features tender chicken wrapped in soft tortillas, all smothered in a rich, creamy white sauce that’s made from scratch. With the perfect balance of savory, creamy, and just a touch of spice, this is one of those meals that makes everyone at the table go “Wow, this is so good!” Trust me, once you try these, you’ll be adding them to your regular rotation.

The best part? These enchiladas come together easily and quickly, making them perfect for busy weeknights or when you want to impress without spending hours in the kitchen. Whether you’re a fan of Mexican food or just love a comforting casserole, these enchiladas are sure to win you over!

Why You’ll Love White Chicken Enchiladas

Creamy Comfort in Every Bite

The creamy sour cream and cream cheese sauce, combined with tender chicken, creates a luscious filling that’s hard to resist. Every bite is rich, savory, and comforting—what more could you ask for?

Quick and Easy

These enchiladas come together in no time. With just a few simple steps, you’ll have a dinner that feels special without all the hassle.

Make-Ahead Friendly

You can prepare these enchiladas ahead of time and pop them in the oven when you’re ready to eat. This makes them perfect for meal prep or for feeding a crowd when you’re hosting.

Kid-Friendly

Even picky eaters will love the cheesy, creamy goodness of these enchiladas. It’s a guaranteed hit for dinner with the whole family!

Versatile

Feel free to customize these enchiladas! Want to add some heat? Toss in a few jalapeños or some hot sauce. Prefer them milder? Keep the sauce as is. You can also experiment with the toppings to make them your own.

Ingredients

Here’s everything you’ll need to make White Chicken Enchiladas:

For the Chicken:

• Boneless, Skinless Chicken Breast or Thighs: This is the protein base for your enchiladas. The chicken should be cooked and shredded before you get started. You can also use a rotisserie chicken for a shortcut!

For the Sauce:

• Sour Cream: Adds a creamy tang that brings a wonderful richness to the sauce.
• Cream Cheese: This creates the velvety, smooth texture of the sauce.
• Green Chiles: These give the sauce just the right amount of flavor without overpowering it. Canned diced green chiles work perfectly.
• Chicken Broth: Helps thin out the sauce and makes it pourable while adding depth of flavor.
• Flour Tortillas: These are the vessel for your chicken and sauce, so go for soft, large tortillas.
• Shredded Cheese: A mix of cheddar and Monterey Jack cheese gives the enchiladas a melty, gooey finish.
• Garlic Powder and Onion Powder: To season the sauce with a bit of extra flavor.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Here’s how to make these easy, creamy White Chicken Enchiladas:

Step 1: Prepare the Chicken

Start by cooking the chicken. You can either boil, bake, or pan-sear your chicken until fully cooked. Once the chicken is cooked through, shred it using two forks or a hand mixer. You should have about 3 cups of shredded chicken for the enchiladas.

Step 2: Make the White Sauce

In a medium saucepan, combine the sour cream, cream cheese, and chicken broth over medium heat. Stir constantly until the mixture is smooth and creamy. Add the green chiles, garlic powder, onion powder, and a pinch of salt and pepper. Continue to stir and cook for about 5-7 minutes, until the sauce has thickened slightly.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Now, take a flour tortilla and spoon about 1/3 cup of the shredded chicken into the center. Drizzle a little of the white sauce over the chicken, then roll up the tortilla tightly. Place the rolled tortilla seam side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.

Step 4: Add the Sauce and Cheese

Once all the tortillas are in the baking dish, pour the remaining white sauce over the top of the enchiladas. Make sure they’re fully covered! Sprinkle the shredded cheese evenly over the sauce.

Step 5: Bake

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Step 6: Serve and Enjoy!

Once done, remove the enchiladas from the oven and let them cool for a few minutes. Serve them hot with a side of Mexican rice, refried beans, or a simple salad. Garnish with chopped cilantro, sour cream, or a squeeze of lime for extra flavor.

Nutrition Facts

Servings: 6
Calories per serving: 400
Total Fat: 21g

• Saturated Fat: 10g
• Trans Fat: 0g
  Cholesterol: 80mg
  Sodium: 850mg
  Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 2g
  Protein: 28g
  Vitamin A: 12%
  Vitamin C: 4%
  Calcium: 25%
  Iron: 10%

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve White Chicken Enchiladas

With Rice and Beans

Serve your enchiladas with a side of Mexican rice and refried beans to make it a filling, complete meal. The rice soaks up the creamy sauce and adds a bit of texture to the dish.

Topped with Fresh Cilantro and Lime

For an added burst of freshness, top your enchiladas with some chopped cilantro and a squeeze of lime juice. It brightens up the dish and balances the creamy richness.

With a Salad

Pair these enchiladas with a light side salad. A simple green salad with a lime vinaigrette can help cut through the richness and make the meal feel a little lighter.

As a Make-Ahead Meal

If you need to prepare the meal in advance, assemble the enchiladas and refrigerate them until you’re ready to bake. This is a great option for busy nights or meal prepping for the week!

Additional Tips

Use Rotisserie Chicken

For a shortcut, you can use store-bought rotisserie chicken. Just shred the chicken and use it in place of cooking your own—saves you time while still being super delicious!

Spice It Up

If you like a bit of heat, add jalapeños to the filling or sprinkle some chili powder on top of the cheese before baking. You can also use a spicier variety of green chiles.

Gluten-Free Version

If you’re gluten-free, use corn tortillas instead of flour tortillas. Just be sure to check the labels on the cream cheese, sour cream, and other ingredients to ensure they are gluten-free.

Extra Toppings

Top your enchiladas with avocado, sour cream, or even a drizzle of hot sauce to add some extra flair and flavor.

Freezing for Later

These enchiladas freeze beautifully! Assemble the dish and wrap it tightly with plastic wrap and foil before freezing. When you’re ready to bake, just let it thaw in the fridge overnight and bake as usual.

FAQ Section

Q1: Can I make these enchiladas ahead of time?
A1: Yes! You can assemble the enchiladas, cover them tightly, and refrigerate them for up to 24 hours before baking. Just bake them as usual when you’re ready to eat.

Q2: Can I substitute the cream cheese with something else?
A2: If you prefer, you can use Greek yogurt for a lighter version, or Ricotta cheese for a slightly different texture.

Q3: Can I use chicken thighs instead of chicken breasts?
A3: Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just make sure they are fully cooked and shredded.

Q4: Can I freeze these enchiladas?
A4: Yes! Once assembled, you can wrap the enchiladas tightly in plastic wrap and foil and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as instructed.

Q5: How can I make these enchiladas spicier?
A5: You can add jalapeños, chili powder, or even a few dashes of hot sauce to the sauce to give the dish a spicy kick.

Q6: Can I use homemade tortillas?
A6: Yes, homemade tortillas work great in this recipe. Just make sure they’re soft and pliable for easy rolling.

Q7: Can I make this dish vegetarian?
A7: Yes! You can replace the chicken with black beans, corn, and sautéed vegetables for a vegetarian option.

Q8: What should I serve with White Chicken Enchiladas?
A8: These go great with Mexican rice, refried beans, or a fresh green salad. They’re also delicious on their own!

Q9: Can I use a different kind of cheese?
A9: Yes! You can use any cheese you like, but a blend of Monterey Jack, cheddar, or Colby Jack works best for that melty, gooey texture.

Q10: How do I store leftovers?
A10: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until heated through.

Conclusion

White Chicken Enchiladas are a comforting, creamy, and cheesy dish that’s sure to satisfy. They’re quick to make, easy to customize, and perfect for any occasion—whether it’s a busy weeknight or a special gathering. So go ahead, give this recipe a try, and get ready to enjoy a crowd-pleasing meal that everyone will love!

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