Easy White Chicken Enchiladas

Let me tell you about these Easy White Chicken Enchiladas, a creamy, cheesy delight that will make your taste buds do a happy dance. This dish is special because it combines the rich flavors of tender chicken, melty cheese, and a luscious white sauce that’s just, hands down, comfort food heaven. If you’re looking to make something that feels like a warm hug on a plate, don’t sleep on this recipe.

I still remember the first time I made these, trying to impress my husband with something beyond our usual tacos. Spoiler: it totally worked. He was all about that sauce—creamy but not overwhelmingly so—and now, it’s a regular request in our house. My little one even tries to sneak bites right from the pan. No shame—we’ve all been there, right?

How to Make It

Alright, so imagine this—you’re in your kitchen with some leftovers staring judgmentally at you from the fridge. That’s your moment to shine with some quick wits and a few pantry staples, and voila! You’ve got warm, cheesy enchiladas! Mix that chicken—rotisserie is my go-to—with a bloop of sour cream and cheese until it looks like something you’d want to eat with a spoon. Wrap it up snugly in tortillas, tuck it into a casserole dish, and liberally top with a homemade or store-bought sauce that always surprises me with how ridiculously easy it is to whip up. Bake until your kitchen smells like a cheesy action movie explosion.

✔Ingredient Notes

– Chicken: Rotisserie chicken saves time, but you can boil or bake it if you’re feeling ambitious.
– Sour Cream: Makes the sauce so creamy. Don’t skimp unless you want to get smacked by a dry tortilla.
– Tortillas: Flour tortillas are easy to work with, but corn can bring a nice texture if you’re up for the adventure.

✔Recipe Steps

1. Preheat your oven to 350°F (175°C).
2. Mix shredded chicken with some of that sour cream, a handful of cheese, and salt.
3. Roll the mixture into tortillas and line them up in a baking dish like soldiers.
4. Pour a dreamy homemade (or not, no judgment) white sauce over the top.
5. Cover with more cheese than you think reasonable.
6. Bake for about 25-30 minutes. Allow it to bubble and get slightly golden on top.

What to Serve It With

✔Tips & Mistakes

– Resist the urge to overstuff your tortillas—more is not always better here, believe me.
– Layer the sauce last to avoid dry bits. Trust me, it makes all the difference.

✔Storage Tips

Alright, so if you have leftovers (do you even know how?), pop them in an airtight container and into the fridge. They’ll actually taste pretty decent cold, but if you’re feeling civil, reheat in the oven or microwave. You may end up sneaking a piece for breakfast. No shame, we’ve all been there.

✔Variations and Substitutions

– Swap chicken for turkey or beef if that’s chilling in your fridge.
– Use Greek yogurt instead of sour cream if you want to feel a little healthier.
– Out of tortillas? Try making this enchilada filling into a dip and serve with chips.

Frequently Asked Questions

Easy White Chicken Enchiladas

These easy white chicken enchiladas are creamy, cheesy, and bursting with flavor, perfect for a quick weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups shredded cooked chicken
• ▢ 8 each flour tortillas 8-inch size
• ▢ 1.5 cups sour cream
• ▢ 1 can diced green chilies 4 ounces
• ▢ 2 cups shredded Monterey Jack cheese
• ▢ 0.5 cup chicken broth low sodium
• ▢ 1 tbsp olive oil
• ▢ 2 cloves garlic minced

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine shredded chicken, sour cream, diced green chilies, and 1 cup of shredded cheese.
• Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant, about 1 minute.
• Add chicken broth to the skillet and stir; then mix this into the chicken mixture.
• Spoon the chicken mixture evenly onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
• Top the enchiladas with the remaining 1 cup of shredded cheese.
• Bake for 20-25 minutes, until cheese is melted and bubbly. Let cool slightly before serving.

Notes

For extra flavor, garnish with chopped fresh cilantro and a squeeze of lime before serving.