Easy Creamy White Chicken Enchiladas
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Easy Creamy White Chicken Enchiladas make for the perfect comforting dish to enjoy with your family.
This recipe is a great meal to make at home, as it is easy to make, flavorful, and filling. The combination of cream cheese and sour cream in the sauce provides a creamy texture that is sure to please the whole family.
This recipe is easy to make and can be prepped ahead of time for a quick weeknight meal. The creamy white sauce is made with a combination of cream cheese and sour cream, making for a delicious filling for the enchiladas. Pieces of chicken are added for a protein-packed dish and plenty of flavors. The dish is finished with a layer of cheese that melts into a gooey texture.
This dish is also a great way to use up leftovers, such as cooked chicken or veggies. The leftovers can easily be frozen and reheated for a quick meal another day. With its rich and creamy flavors, Easy Creamy White Chicken Enchiladas should be your next meal at home.
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Why do I love Easy Creamy White Chicken Enchiladas?
I love creamy white chicken enchiladas because they are so easy to make and they taste amazing! The best part about them is that you can make them ahead of time and just reheat them when you’re ready to eat. I also love how creamy and rich they are, and the fact that they’re packed with flavor. If you’re looking for an easy, delicious, and crowd-pleasing dish, look no further than creamy white chicken enchiladas!
Easy Creamy White Chicken Enchiladas Tips
This dish is so easy to make, but there are a few tips that will help you make the best creamy white chicken enchiladas ever.
- First, make sure to shred your chicken breasts before adding them to the enchilada filling. This will ensure that they’re nice and tender when you bite into them.
- Second, don’t be afraid to add extra cheese! The more, the better in my opinion.
- Finally, if you’re looking for a little bit of a crunch, feel free to add some chopped green onions or sliced jalapeños on top of the enchiladas before serving.
Easy Creamy White Chicken Enchiladas Variations
- Use shredded chicken thighs instead of chicken breasts for a richer flavor.
- Substitute the sour cream for Greek yogurt to save on calories.
- Add some chopped green chiles to the enchilada filling for a little bit of heat.
- Swap out the white cheese for a more flavorful variety like cheddar or pepper jack.
- Top the enchiladas with avocado, tomatoes, or crumbled bacon for extra flavor and texture.
What is the best way to prepare shredded chicken?
The easiest way to prepare shredded chicken is by cooking it either on the grill, boiling it, or cooking in your Instant Pot or slow cooker. Then, place the chicken in a stand mixer bowl and start the mixer (with the paddle attachment) on low.
What can I serve with this?
- Sour Cream
- Salsa or Pico de Gallo
- Guacamole
- Refried Beans
- Mexican Rice
- Cilantro
- Lettuce
- Tomatoes
Ingredients:
- Flour tortillas
- Shredded cooked chicken
- Shredded cheddar jack cheese
- Butter
- All-purpose flour
- Sour cream
- Chicken broth
- Dice green chilis
- Salt and pepper to taste
How to make Creamy White Chicken Enchiladas:
Step 1. Preheat the oven to 350 degrees.
Step 2. Add the chicken, 1 cup of cheese, and salt and pepper to taste in a mixing bowl.
Step 3. Fill the tortillas with the chicken mixture, and fold them closed. Line the filled tortillas in a 9×13 greased baking dish.
Step 4. In a saucepan, melt the butter over medium heat.
Step 5. Stir in the flour, and saute until combined and smooth.
Step 6. Mix in the sour cream.
Step 7. Add in the diced green chilis and salt to taste. Saute until the sauce thickens.
Step 8. Pour the sauce over the tortillas.
Spread evenly!
Step 9. Top with the remaining shredded cheese.
Step 10. Bake for 20-25 minutes.
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Easy Creamy White Chicken Enchiladas
Ingredients
- 8 Flour tortillas
- 3 C. Shredded cooked chicken
- 2 C. Shredded cheddar jack cheese
- 3 Tbsp. Butter
- 3 Tbsp. All purpose flour
- 1 C. Sour cream
- 2 C. Chicken broth
- 1 Can diced green chilis
- Salt and pepper to taste
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Instructions
- Preheat the oven to 350 degrees.
- Add the chicken, 1 cup of cheese, and salt and pepper to taste to a mixing bowl.
- Fill the tortillas with the chicken mixture, and fold closed. Line the filled tortillas in a 9×13 greased baking dish.
- In a saucepan, melt the butter over medium heat.
- Stir in the flour, and saute until combined and smooth.
- Mix in the sour cream and chicken broth, and stir until smooth and creamy.
- Add in the diced green chilis and salt to taste. Saute until the sauce thickens.
- Pour the sauce over the tortillas and top with the remaining shredded cheese.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition
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Could I use corn tortillas instead?
Yes! Feel free to use any tortillas you like. Corn tortillas work just as well as flour. The flavor will be different, so keep that in mind. You can also use low-carb or gluten-free tortillas too.
How Long Can You Keep This In The Fridge?
Leftover cream white chicken enchiladas will last up to 3 days in the fridge. Reheat in the oven at 350 degrees for 10–15 minutes or until they are hot.
Can You Freeze This?
Yes, cover with aluminum foil, then add a lid. Freeze for up to 2 months. Thaw in the fridge before reheating.
Can I make this ahead of time?
While you can bake it ahead of time and refrigerate leftovers, it’s not advisable to prepare it ahead of time. The flour shells will become soggy, and it’s not going to be as appetizing. Instead, prep the shredded chicken ahead of time and refrigerate until you are ready to prepare.
More Mexican chicken recipes:
King Ranch Chicken Casserole – An excellent dish with tons of flavor!
Chicken Taco Soup – Warm up to a hot bowl!
Chicken Bacon Ranch Quesadillas – Easy enough for a beginner!
Green Chili and Cheese Chicken – Flavorful and simple recipe!
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