Print

Easy White Chicken Enchiladas: A Beginner’s Guide to Creamy Comfort Food

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Easy White Chicken Enchiladas are packed with tender shredded chicken, melty cheese, and a rich, creamy white sauce that makes every bite pure comfort food bliss! Perfect for a cozy dinner, these enchiladas are simple to make and bursting with flavor. 🧀✨

Ingredients

Scale

Main Ingredients

  • 2 cups boneless, skinless chicken breasts – You can cook your own or use pre-cooked rotisserie chicken for convenience.
  • 2.5 cups shredded Monterey Jack cheese – This melts beautifully, but you can swap it with cheddar or a Mexican cheese blend.
  • 5 ounces cream cheese – Helps create a rich, creamy filling.
  • 2 teaspoons garlic powder – Adds flavor to the chicken mixture.
  • 10 soft flour tortillas – Corn tortillas can be used for a more traditional touch.

For the White Sauce

  • 3 tablespoons butter – Forms the base of the sauce.
  • 3 tablespoons flour – Helps thicken the sauce.
  • 1 tablespoon taco seasoning – Adds a flavorful kick.
  • 2 cups chicken broth – Helps create a smooth sauce.
  • 1/2 cup shredded cheese – Makes the sauce extra cheesy.
  • 1 cup sour cream – Gives the sauce its signature creamy texture.
  • 4 ounces canned diced green chilies – Adds a mild, tangy flavor.

Instructions

Step 1: Cook and Shred the Chicken

  1. If using raw chicken breasts, boil them in water for about 15 minutes or until fully cooked.
  2. Let them cool slightly, then shred using two forks or chop into small pieces.

💡 Time-Saving Tip: Rotisserie chicken works great for this recipe and cuts down prep time significantly!

Step 2: Prepare the Filling

  1. In a large bowl, combine the shredded chicken, ¾ cup of shredded cheese, garlic powder, and softened cream cheese.
  2. Mix well until all ingredients are evenly distributed.

Step 3: Make the White Sauce

  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the flour and taco seasoning, cooking for 1 minute until it forms a smooth paste.
  3. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
  4. Add ½ cup of shredded cheese and continue stirring until the sauce thickens.
  5. Remove from heat, then stir in the sour cream and diced green chilies.
  6. Be careful not to boil the sauce, as this can cause the sour cream to separate.

Step 4: Assemble the Enchiladas

  1. Lay a tortilla flat and spoon some of the chicken mixture into the center.
  2. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish.
  3. Repeat until all tortillas are filled and arranged in the dish.

Step 5: Bake to Perfection

  1. Pour the creamy white sauce evenly over the enchiladas.
  2. Sprinkle the remaining shredded cheese on top.
  3. Bake at 350°F (175°C) for 22 minutes until bubbly.
  4. For a golden finish, broil on high for 3 minutes to brown the cheese slightly.

Notes

  • Prevent Soggy Enchiladas: Lightly toasting the tortillas in a dry skillet before filling them can help them hold up better in the sauce.
  • How to Tell When It’s Done: The cheese should be fully melted, and the sauce should be bubbling at the edges.
  • Too Thick Sauce? Add a splash of extra chicken broth to thin it out.
  • Too Spicy? Use mild cheese and skip the green chilies.

Find it online: https://inarecipes.com/easy-white-chicken-enchiladas-a-beginners-guide-to-creamy-comfort-food/