Introduction
Hey there, kitchen friend! Ever have those days when you just crave something warm, comforting, and absolutely LOADED with cheesy goodness? Something that feels like a hug in a casserole dish? That’s exactly what these White Chicken Enchiladas are all about. Forget complicated sauces or endless prep work. This recipe is straight-up easy, incredibly quick to pull together, and guaranteed to become a go-to comfort food in your home. It’s the kind of dish that makes everyone gather around the table with happy smiles, and trust me, you’re going to feel like a culinary superstar with minimal effort. Let’s make some magic!
Why You’ll Love This Recipe
Seriously, what’s not to love? This recipe checks all the boxes for a perfect weeknight meal or a crowd-pleasing potluck dish.
- Fast: Quick prep means dinner on the table faster!
- Easy: Simple steps, no fancy techniques needed.
- Giftable: Perfect for bringing to a friend or a potluck.
- Crowd-pleasing: Kids and adults alike devour these!
Ingredients
Gather ’round, here’s what you’ll need to whip up this creamy dream. Most of these are probably already hanging out in your pantry or fridge!
- 2 cups boneless, skinless chicken breasts (Cooked and shredded or diced. This is our protein star!)
- 4 oz canned green chilies (Adds a lovely mild flavor without too much heat.)
- 2 tsp garlic powder (Because garlic makes everything better, right?)
- 2 cups chicken broth (The base for our luscious sauce.)
- 3 tbsp flour (Helps thicken things up nicely.)
- 1 tbsp taco seasoning (A little flavor boost that brings it all together.)
- 10 soft flour tortillas (The cozy blanket for all that delicious filling!)
- 3 tbsp butter (Starting off our sauce with richness.)
- 5 oz cream cheese (Hello, creamy magic!)
- 2 1/2 cups Monterey Jack cheese (Melty, gooey perfection. Feel free to use more!)
- 1 cup sour cream (Adds tang and extra creaminess to the sauce.)
How to Make It
Alright, let’s get cooking! Follow these simple steps and you’ll be sinking your fork into creamy enchilada heaven in no time.
Step 1: Get Your Chicken Ready
First things first, you need cooked chicken. If you don’t have leftovers, you can easily boil or bake the chicken breasts until cooked through, then shred or dice them. My favorite way is often to just simmer them in a pot of water or broth until they’re cooked, then they shred super easily with two forks!
Step 2: Start the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This is making a roux, which helps thicken the sauce. Don’t let it brown too much, we want a lovely pale sauce.
Step 3: Add the Liquids and Seasoning
Slowly whisk in the chicken broth, making sure to get out any lumps. Bring the mixture to a simmer, then reduce the heat to low. Stir in the green chilies, garlic powder, and taco seasoning. Let it gently simmer for 5 minutes, stirring occasionally, until it starts to thicken.
Step 4: Bring on the Creaminess
Now for the really good part! Add the cream cheese to the sauce, stirring until it’s completely melted and smooth. Next, stir in the sour cream and about 1 1/2 cups of the Monterey Jack cheese. Keep stirring until the cheese is melted and the sauce is wonderfully smooth and creamy. Taste it and add a little salt and pepper if you think it needs it!
Step 5: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Grab your shredded chicken. In a bowl, mix the chicken with about 1/2 cup of the creamy sauce and about 1/2 cup of the remaining Monterey Jack cheese. Spoon a portion of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in your prepared baking dish.
Step 6: Pour and Top
Pour the remaining creamy sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining Monterey Jack cheese over the top. This is where you can be generous with the cheese if you’re feeling extra cheesy (I usually am!).
Step 7: Bake to Golden Perfection
Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let it rest for a few minutes before serving. Dig in!
Substitutions & Additions
This recipe is super forgiving and easily customizable! Here are a few ideas to make it your own:
- Chicken Swap: Cooked chicken thighs work beautifully here too, offering a little extra flavor. Or, grab a rotisserie chicken from the grocery store for an even faster shortcut! Shred it up and you’re halfway there.
- Cheese Please: Not a fan of Monterey Jack? Cheddar, Colby Jack, or a Mexican blend would be delicious substitutes.
- Amp up the Heat: Want more kick? Add a pinch of cayenne pepper to the sauce, or swap the mild green chilies for diced jalapeños (canned or fresh sautéed).
- Veggie Boost: Sautéed onions, bell peppers, corn, black beans, or spinach can be added to the chicken mixture before rolling for extra flavor and nutrients.
Tips for Success
A few little pointers to make sure your enchiladas turn out perfect every time:
- Don’t Overfill: Spoon a generous but not excessive amount of filling into each tortilla. Too much and they’ll burst when you roll them.
- Warm Tortillas: Slightly warming your tortillas in the microwave (for 15-30 seconds) or on a dry skillet makes them much more pliable and less likely to tear when rolling.
- Sauce Consistency: If your sauce seems too thick after adding the cheese, you can whisk in a splash more chicken broth or milk to reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce slightly.
- Prep Ahead: You can cook and shred the chicken and make the sauce a day in advance. Store them separately in airtight containers in the fridge. Assemble and bake just before you’re ready to serve.
How to Store It
Leftovers? Lucky you! Here’s how to keep them tasting great:
- Refrigerator: Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. They’ll keep in the fridge for 3-4 days.
- Freezer: You can freeze baked or unbaked enchiladas. For baked, let cool completely, then cover the dish tightly with plastic wrap AND foil. For unbaked, assemble in a freezer-safe dish, let cool (if ingredients were warm), cover tightly. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating or baking.
- Reheating: For best results, reheat covered in the oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave, though the tortillas might be a little softer.
FAQs
Got questions? I’ve got some quick answers for you!
- Can I use pre-cooked chicken?
Absolutely! This is where a rotisserie chicken or leftover cooked chicken is a huge time-saver. Just shred or dice it and you’re good to go. - Is this recipe spicy?
Generally, no. Canned green chilies are quite mild and add flavor more than heat. If you prefer a spicier dish, you can add a pinch of cayenne pepper to the sauce or use a spicier type of chili. - Can I make the sauce ahead of time?
Yes! The white sauce can be made a day in advance and stored in an airtight container in the refrigerator. You might need to gently reheat it and give it a good whisk before pouring it over the enchiladas. - What should I serve with White Chicken Enchiladas?
They’re fantastic with simple sides like rice (cilantro lime rice is a great pairing!), refried or black beans, a fresh green salad, or even just some extra sour cream and salsa on the side.
Easy & Dreamy Creamy White Chicken Enchiladas
Equipment
- Medium saucepan
- 9x13 inch baking dish
Ingredients
Hauptzutaten
- 2 cup boneless, skinless chicken breasts Cooked and shredded or diced.
- 4 oz canned green chilies Adds a lovely mild flavor without too much heat.
- 2 tsp garlic powder
- 2 cup chicken broth The base for our luscious sauce.
- 3 tbsp flour Helps thicken things up nicely.
- 1 tbsp taco seasoning A little flavor boost that brings it all together.
- 10 soft flour tortillas The cozy blanket for all that delicious filling!
- 3 tbsp butter Starting off our sauce with richness.
- 5 oz cream cheese Hello, creamy magic!
- 2.5 cup Monterey Jack cheese Melty, gooey perfection. Feel free to use more!
- 1 cup sour cream Adds tang and extra creaminess to the sauce.
Instructions
- First things first, you need cooked chicken. If you don't have leftovers, you can easily boil or bake the chicken breasts until cooked through, then shred or dice them. My favorite way is often to just simmer them in a pot of water or broth until they're cooked, then they shred super easily with two forks!
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly. This is making a roux, which helps thicken the sauce. Don't let it brown too much, we want a lovely pale sauce.
- Slowly whisk in the chicken broth, making sure to get out any lumps. Bring the mixture to a simmer, then reduce the heat to low. Stir in the green chilies, garlic powder, and taco seasoning. Let it gently simmer for 5 minutes, stirring occasionally, until it starts to thicken.
- Now for the really good part! Add the cream cheese to the sauce, stirring until it's completely melted and smooth. Next, stir in the sour cream and about 1 1/2 cups of the Monterey Jack cheese. Keep stirring until the cheese is melted and the sauce is wonderfully smooth and creamy. Taste it and add a little salt and pepper if you think it needs it!
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Grab your shredded chicken. In a bowl, mix the chicken with about 1/2 cup of the creamy sauce and about 1/2 cup of the remaining Monterey Jack cheese. Spoon a portion of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in your prepared baking dish.
- Pour the remaining creamy sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining Monterey Jack cheese over the top. This is where you can be generous with the cheese if you're feeling extra cheesy (I usually am!).
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Let it rest for a few minutes before serving. Dig in!