BEST WHITE CHICKEN ENCHILADAS

I remember once, volunteering at the local soup kitchen, and the sheer joy on people’s faces when they tasted the creamy, comforting meal we served – it reminded me so much of my own quest to create the perfect, crowd-pleasing dish. And that’s how my journey with White Chicken Enchiladas really took off! Today, I’m going to share my absolute *best* recipe with you, ensuring your enchiladas are creamy, flavorful, and a guaranteed hit every single time.

Let’s Talk White Chicken Enchiladas

Okay, friend, let’s get real. We’ve all had those enchiladas that are… well, just *okay*. Dry chicken, bland sauce, tortillas that fall apart. No one wants that! My goal here is to guide you through each step, sharing all my secrets to make sure your White Chicken Enchiladas are nothing short of spectacular. We’re talking restaurant-quality, but made with love in your very own kitchen.

Why This Recipe Works

So, what makes *this* White Chicken Enchiladas recipe so special? It’s all about the details! We’re not just throwing ingredients together; we’re building layers of flavor and focusing on texture. From the juicy, perfectly seasoned chicken to the creamy, dreamy sauce and the slightly toasted tortillas, every component plays a vital role.

Ingredients You’ll Need

Let’s gather our troops! Here’s what you’ll need to make your White Chicken Enchiladas:

• Chicken: About 2-3 cups cooked, shredded chicken. Rotisserie chicken is a lifesaver here, or you can poach your own chicken breasts.
• Tortillas: Corn or flour, your preference! I personally love flour tortillas for their soft texture in this recipe.
• Cream Cheese: This is the secret to the super creamy sauce. Make sure it’s softened!
• Sour Cream: Adds tang and richness.
• Green Chiles: Canned diced green chiles bring a mild heat and flavor.
• Monterey Jack Cheese: Melts beautifully and adds a mild, buttery flavor.
• Chicken Broth: Forms the base of the sauce.
• Onion and Garlic: The dynamic duo for building flavor.
• Spices: Cumin, chili powder, garlic powder, onion powder, salt, and pepper. Don’t be shy!
• Butter: For sautéing the veggies and adding richness to the sauce.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, grab your apron and let’s get started! Don’t worry, I’ll be right here with you every step of the way.

Step 1: Prepare the Chicken

If you’re using rotisserie chicken, shred it up and set it aside. If you’re poaching your own, bring chicken breasts to a simmer in lightly salted water. Once cooked through (about 15-20 minutes), shred them with two forks. A little tip: poaching the chicken in chicken broth instead of water adds extra flavor!

Step 2: Sauté the Aromatics

Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Then, add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Make the Creamy Sauce

This is where the magic happens! Add the softened cream cheese to the skillet with the onions and garlic. Stir until melted and smooth. Gradually whisk in the chicken broth until you have a creamy sauce. Reduce heat to low and stir in the sour cream, green chiles, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed. This sauce should be flavorful and a little bit spicy!

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Now, for the assembly line! Take a tortilla and spread a thin layer of the creamy sauce over it. Add a generous amount of shredded chicken and sprinkle with Monterey Jack cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all the tortillas are filled.

Step 5: Bake to Perfection

Pour the remaining creamy sauce over the enchiladas, making sure they’re evenly coated. Sprinkle with more Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them so they don’t burn.

Step 6: Rest and Serve

Let the enchiladas rest for a few minutes before serving. This helps them hold their shape and prevents you from burning your mouth! Garnish with your favorite toppings, such as:

• Chopped cilantro
• Diced tomatoes
• Sliced green onions
• Avocado slices
• A dollop of sour cream

Tips and Tricks for the BEST White Chicken Enchiladas

Alright, my friend, let’s get into some insider tips to take your White Chicken Enchiladas from good to absolutely mind-blowing!

• Don’t Overfill the Tortillas: This is a common mistake! Overfilling makes them difficult to roll and can cause them to burst while baking.
• Warm the Tortillas: Warming the tortillas makes them more pliable and prevents them from cracking when you roll them. You can warm them in the microwave, on a dry skillet, or even in the oven.
• Use High-Quality Cheese: The better the cheese, the better the flavor! Freshly grated cheese melts more evenly than pre-shredded cheese.
• Adjust the Spice Level: Not a fan of spice? Reduce the amount of chili powder or omit it altogether. Want more heat? Add a pinch of cayenne pepper or use a hotter variety of green chiles.
• Make Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freezing Instructions: To freeze, assemble the enchiladas but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Variations and Adaptations

Want to put your own spin on these White Chicken Enchiladas? Here are a few ideas:

• Add Veggies: Sauté some bell peppers, corn, or zucchini along with the onions and garlic for extra flavor and nutrients.
• Use Different Cheeses: Pepper jack cheese adds a spicy kick, while cheddar cheese provides a sharper flavor.
• Make it Creamier: Add a can of cream of chicken soup to the sauce for an extra creamy texture.
• Spice it up: Add a can of drained and rinsed black beans or pinto beans to the chicken mixture for added heartiness.
• Add Spinach: Stir in a few handfuls of fresh spinach to the chicken mixture for added nutrients.

What to Serve with White Chicken Enchiladas

These enchiladas are delicious on their own, but they’re even better when paired with the right side dishes! Here are a few of my favorites:

• Mexican Rice
• Refried Beans
• Guacamole and Tortilla Chips
• A Simple Salad
• White Chicken Chili – A hearty and flavorful soup that complements the enchiladas perfectly.

Troubleshooting Common Problems

Even the best cooks run into snags sometimes. Here are a few common problems and how to fix them:

• Dry Enchiladas: Make sure you use enough sauce and don’t overbake them. If they start to dry out, cover them with foil during the last few minutes of baking.
• Soggy Enchiladas: Don’t overfill the tortillas and make sure to drain any excess liquid from the chicken.
• Bland Sauce: Taste and adjust the seasonings as needed. Don’t be afraid to add more spices!

Other Recipes You Might Enjoy

If you love these White Chicken Enchiladas, here are a few other recipes you might enjoy:

• Chicken Casserole: A classic comfort food dish that’s easy to make and always a crowd-pleaser.
• Chicken Spaghetti Casserole: A creamy and cheesy casserole that’s perfect for a weeknight dinner.
• Mexican Street Corn White Chicken Chili: A flavorful twist on classic white chicken chili.
• Chicken Enchilada Magic: A slow cooker recipe for easy and delicious chicken enchiladas.
• Chicken Enchiladas: A classic Mexican dish that’s perfect for any occasion.

Frequently Asked Questions

Here are some common questions I get about making White Chicken Enchiladas:

Can I use corn tortillas?

Yes, you can! Corn tortillas have a different texture and flavor than flour tortillas, but they work well in this recipe. Just be sure to warm them well to prevent them from cracking.

Can I use a different type of cheese?

Absolutely! Cheddar, pepper jack, or even a Mexican cheese blend would all be delicious in these enchiladas.

Can I make these vegetarian?

Yes, you can easily make these vegetarian by substituting the chicken with black beans, pinto beans, or a mixture of vegetables.

How long do leftovers last?

Leftovers can be stored in the refrigerator for up to 3-4 days.

Can I add black beans or corn?

Yes! They both add a great texture and flavor to the enchiladas.

Conclusion

There you have it – my ultimate guide to making the best White Chicken Enchiladas! Remember, cooking is all about experimenting and having fun. Don’t be afraid to adjust the recipe to your liking and make it your own. I know you can do it, and I can’t wait to hear how they turn out!

Best White Chicken Enchiladas

These White Chicken Enchiladas are creamy, flavorful, and easy to make, perfect for a satisfying weeknight dinner or a crowd-pleasing gathering. The recipe features juicy shredded chicken, a rich and tangy white sauce, and melted Monterey Jack cheese all wrapped in soft tortillas.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 cups cooked, shredded chicken
• 12 flour tortillas
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 4 ounces canned diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1.5 cups chicken broth
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, avocado slices, sour cream

Equipment

• Large Skillet
• Whisk
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Oven

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. If using rotisserie chicken, shred it and set aside. If poaching chicken, simmer chicken breasts in lightly salted water or chicken broth for 15-20 minutes, or until cooked through. Shred with two forks.
3. Melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add the softened cream cheese to the skillet with the onions and garlic. Stir until melted and smooth. Gradually whisk in the chicken broth until you have a creamy sauce.
5. Reduce heat to low and stir in the sour cream, green chiles, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed.
6. Spread a thin layer of the creamy sauce over each tortilla. Add a generous amount of shredded chicken and sprinkle with Monterey Jack cheese.
7. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat until all the tortillas are filled.
8. Pour the remaining creamy sauce over the enchiladas, making sure they’re evenly coated. Sprinkle with more Monterey Jack cheese.
9. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them so they don’t burn.
10. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings (chopped cilantro, diced tomatoes, sliced green onions, avocado slices, sour cream).

Notes

Don’t overfill the tortillas. Warm the tortillas before rolling to prevent cracking. Use high-quality cheese for better flavor. Adjust the spice level to your liking. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours. To freeze, assemble the enchiladas but don’t bake them. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For extra creaminess, add a can of cream of chicken soup to the sauce. For vegetarian option, substitute the chicken with black beans, pinto beans, or a mixture of vegetables. Leftovers can be stored in the refrigerator for up to 3-4 days.