Creamy and filling, these white chicken enchiladas are perfect for any family dinner! They are ready in 30 minutes, so they are perfect for any of those busy, on-the-go nights!
A quick, easy, and delicious dinner is necessary around our house! Try some more of these delightful 30-minute meals like this Korean beef and rice bowl, instant pot spaghetti, and this yummy garlic shrimp stir fry.
White Chicken Enchiladas
These white chicken enchiladas are THE best ones that I have ever had. These cheesy and creamy enchiladas are jam-packed full of flavor and will soon be requested weekly from your family members! Luckily they are simple enough that adding them to your dinner rotation is a no-brainer! When I go out to eat or get served chicken enchiladas with a creamy sauce, I look for a few things.
First, it has to be full of flavor. Sometimes, these types of enchiladas look delicious, but they are bland. The second thing that I look for is the texture. Do they have that brown and crisp cheese on top? That’s a must for me! And last, the inside filling of the enchilada must be more than just chicken. It needs to complement the sauce, and they need to blend seamlessly, creating a delightful taste. Let me tell you, these white chicken enchiladas check everything off of that list! Creamy, delicious, and full of flavor like cumin and cheese, these enchiladas will knock your socks off!
Ingredients to Make White Chicken Enchiladas
You can’t have delicious enchiladas without some diced green chilis and a delicious sauce on top! These ingredients will make these enchiladas super flavorful. And don’t forget the best part… the cheese! Check out the recipe card at the bottom of the post for exact measurements.
White Enchilada Sauce:
- Butter: Use unsalted butter in this recipe.
- Flour: I used all-purpose flour for this enchilada sauce.
- Chicken Broth: This creates a base for that sauce that is full of flavor.
- Diced Green Chilies: These won’t add much heat but they will add a lot of great flavor!
- Sour Cream: This is the key ingredient to making your sauce nice and creamy.
- Monterey Jack cheese: If you shred this from a block (instead of getting pre-shredded cheese) then it will melt easier and be better to mix into the sauce for these white chicken enchiladas.
Filling:
- Cooked Chicken Breasts: Shred your cooked chicken breasts to make your filling for your enchiladas.
- Cream Cheese: Let this sit out and soften to room temperature so that you have no problem mixing it.
- Sour Cream: I love how this mixes with the cream cheese.
- Diced Green Chilies: Again, these won’t bring in much heat but they do add the classic flavor!
- Cumin: This gives a little kick and blends nicely.
- Monterey Jack Cheese: You can use any cheese that you have on hand but I love the mild flavor that the Monterey Jack cheese brings.
- Tortillas: You can buy these at the store or make these ones at home instead!
Topping:
- Monterey Jack Cheese and Cilantro: You can garnish the top with lots of cheese and a dash of cilantro to finish off the enchiladas!
How to Make White Chicken Enchiladas
Get ready to make an easy meal that tastes like a million bucks! These enchiladas will fly off of your table. They are cheesy, flavorful, and come together so quickly. You may want to double the recipe…
To Make the White Enchilada Sauce
- In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
To Make the Filling:
- In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble:
- Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Then, lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
- Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Then you can garnish these white chicken enchiladas with cilantro if desired.
What to Serve with White Chicken Enchiladas
If you are wondering what you can serve on the side with these amazing white chicken enchiladas then look no further! I’ve come up with a list of my favorite sides that complement these so well! Enjoy!
How to Store Leftover Enchiladas
These white chicken enchiladas will taste excellent as leftovers as long as you store and reheat them properly. Here are some tips:
- In the Refrigerator: Once your enchiladas have cooled then place them in an airtight container and put them in your fridge. The leftovers should last about 2 days.
- How to reheat enchiladas? To make sure that they aren’t soggy, you will want to reheat your enchiladas in the ove. The best way is Cook them at 350 degrees for 20–25 minutes, or until they’re heated through.
More Delicious Enchilada Recipes to Try
White Chicken Enchiladas
Ingredients
White Enchilada Sauce:
- ¼ cup butter
- ¼ cup flour
- 3 cups chicken broth
- 4 ounces can diced green chilies
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
Filling:
- 2 cups cooked chicken breasts shredded
- 6 ounces cream cheese softened
- 1/2 cup sour cream
- 4 ounces can diced green chilies
- 1 teaspoon cumin
- 1½ cups shredded Monterey Jack cheese
- 10 8 inch tortillas
Topping:
- 2 cups Monterey Jack cheese
- chopped cilantro for garnish
Instructions
To Make the White Enchilada Sauce
-
In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
To Make the Filling:
-
In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
To Assemble:
-
Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
-
Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Garnish with cilantro if desired.
Nutrition
from The Recipe Critic https://ift.tt/Idv1AuM
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