Easy White Chicken Enchiladas: Creamy, Cheesy, and Perfect for Any Weeknight
Discovering the Magic of White Chicken Enchiladas
Mexican food ever a bad idea? The answer is simple: it’s always a fantastic idea, and these white chicken enchiladas prove it with every flavorful mouthful.
Why You Should Make This Easy White Chicken Enchilada Recipe
You’re not just going to want to make this easy dinner recipe; you’re going to want to add it to your permanent rotation. The reasons are abundant: it’s incredibly versatile, remarkably quick to prepare, and perfect for efficient meal prep. Imagine the convenience of making a large batch of these savory white chicken enchiladas on a Sunday and being set for delicious lunches or dinners for several days. This recipe truly shines for busy individuals and families because it cooks in approximately 30 minutes, which means you can have a wholesome, homemade meal on the table even when you’re short on time. Beyond the practical benefits, these enchiladas are a guaranteed crowd-pleaser, appealing to a wide range of palates with their comforting flavors and creamy texture. They’re also highly customizable, allowing you to easily adjust ingredients to fit dietary preferences or what you have on hand.
What Delicious Fillings Can You Put Inside Enchiladas?
The beauty of enchiladas lies in their incredible versatility when it comes to fillings! While our recipe focuses on a delicious chicken base, you can truly put a delightful mixture of things inside enchiladas to suit any taste or dietary need. There are both fantastic plant-based and various meat options for the fillings, ensuring endless culinary possibilities. You can add a rich variety of **beans** (black beans, pinto beans, white beans for extra fiber and protein), fluffy **rice** (Mexican rice, cilantro lime rice), your preferred **protein** (shredded beef, ground turkey, seasoned pork), and an array of colorful **veggies** (sautéed bell peppers, onions, corn, spinach, zucchini), and so much more to your enchiladas. For a vegetarian twist, consider a robust blend of seasoned sweet potatoes and black beans. For those who love seafood, shrimp enchiladas can be a delightful surprise. The key is to create a flavorful, well-seasoned mixture that complements the creamy white sauce and melty cheese.
Key Ingredients for Your Creamy White Chicken Enchilada Casserole
Crafting the perfect white chicken enchiladas starts with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and why each component is essential for that irresistible flavor and texture:
- Tortillas: For this recipe, I highly recommend using flour tortillas, especially the burrito-sized ones. They are typically larger and more pliable, making them incredibly easy to roll without tearing, ensuring your enchiladas hold together beautifully. While you *can* use corn tortillas for a more traditional flavor and gluten-free option, they tend to be smaller and can sometimes crack when rolled, so warming them thoroughly beforehand is crucial if you choose to use them.
- Chicken: The star of our enchilada filling is cooked shredded chicken. This is ideal as it provides a tender, moist texture that blends perfectly with the other ingredients. You can easily achieve this by boiling chicken breasts, using leftover rotisserie chicken, or even cubing or chopping cooked chicken. The key is tender, flavorful chicken that’s easy to incorporate into the tortillas.
- Chicken Broth: This essential liquid forms the base of our luscious white sauce. Chicken broth is used to create a savory roux, contributing depth and richness to the overall flavor profile. For those who prefer, vegetable broth can be substituted without compromising the creamy texture.
- Butter: A fundamental ingredient for developing the roux, butter adds a rich, unctuous flavor and helps create the smooth, thick consistency of the sauce. Unsalted butter allows you to control the seasoning precisely.
- Flour: All-purpose flour is crucial for thickening our sauce, working with the butter to form a classic roux. For individuals with dietary restrictions, gluten-free all-purpose flour can be used as a suitable alternative, ensuring everyone can enjoy this delicious dish.
- Green Chiles: For a touch of mild heat and authentic Mexican flavor, I use canned diced green chiles. They provide a subtle tang and a gentle warmth that beautifully complements the creamy sauce without overpowering the other ingredients. Make sure they are well-drained before adding.
- Sour Cream: This is the secret to the signature creamy texture and tangy flavor of our white cheese sauce. Sour cream adds a luxurious richness that makes the sauce utterly irresistible. If you’re looking for a lighter alternative, unsweetened plain Greek yogurt can be a good substitute, offering a similar tang and thickness.
- Cheese: For the perfect melt and flavor, Monterey Jack cheese is my top recommendation. Its mild, creamy profile melts beautifully, creating that coveted gooey, cheesy layer on top and throughout the enchiladas.
- Olives: Sliced black olives add a unique briny note and a pop of color to the dish. They can be easily found in either cans or glass jars at most grocery stores. Draining them thoroughly before use is recommended.
What is the Best Cheese for Creamy White Enchiladas?
Selecting the right cheese is paramount for achieving that perfect creamy and melty texture in your enchiladas. I personally find Monterey Jack cheese to be an exceptional choice for white chicken enchiladas. Its inherent creaminess, subtle flavor, and a hint of sweetness truly elevate the dish, allowing the other ingredients to shine while providing a luxurious mouthfeel. Monterey Jack melts beautifully, creating a smooth, gooey layer that is characteristic of well-made enchiladas. Another fantastic cheese option that provides a bit more kick would be Pepper Jack. This cheese incorporates mild jalapeño peppers, offering a pleasant warmth that enhances the savory notes of the chicken and green chiles. Both options promise a delightful cheesy experience!
Exciting Optional Ingredients and Toppings to Enhance Your Enchiladas
While these white chicken enchiladas are incredibly delicious on their own, a variety of optional ingredients and toppings can truly customize and elevate your dining experience. Consider adding more black olives for extra brininess, fresh chopped cilantro for a burst of freshness, thinly sliced fresh or pickled jalapeños for a spicy kick, a dollop of your favorite salsa, or a sprinkle of red pepper flakes if you crave more heat. For an added nutritional boost and a textural contrast, you can even incorporate cooked white beans into the insides of the enchiladas, boosting both fiber and protein content. Don’t forget other classics like diced avocado, a squeeze of fresh lime juice, or a spoonful of pico de gallo for a vibrant finish. The possibilities are endless, so feel free to experiment and discover your perfect combination!
Step-by-Step Guide: How to Make Easy White Chicken Enchiladas
Creating these creamy white chicken enchiladas is surprisingly straightforward, even for novice cooks. Follow these simple steps to bring this comforting Mexican-inspired dish to life in your kitchen:
Step 1: Begin by preheating your oven to 350°F (175°C). Then, generously spray a 9×13 inch baking pan with non-stick cooking spray or lightly grease it with oil. This ensures your delicious enchiladas won’t stick and will be easy to serve.
Step 2: Evenly divide your cooked, shredded chicken and half of the shredded Monterey Jack cheese among your flour tortillas. Place the chicken and cheese mixture onto each tortilla, then carefully roll each tortilla into an enchilada style cylinder. Arrange them seam-side down in your prepared baking pan.
Step 3: Now, let’s create that incredible cheese sauce. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a smooth roux. Cook this mixture for about 1-2 minutes, stirring constantly, until it forms a pale golden paste. This step is crucial for thickening the sauce.
Step 4: Gradually add the chicken broth to the roux, whisking continuously to ensure there are no lumps. Continue to whisk as the sauce heats and thickens, bringing it to a gentle simmer. It should become thick and bubbly, coating the back of a spoon. This usually takes about 3-5 minutes.
Step 5: Remove the saucepan from the heat. Stir in the diced green chiles and the sour cream until thoroughly combined and smooth. Taste and season with a little salt if desired, keeping in mind the saltiness of the broth and cheese. This rich, tangy sauce is what makes these enchiladas truly stand out.
Step 6: Carefully pour the entire cheese sauce mixture evenly over the rolled enchiladas in the baking dish. Cover the pan tightly with aluminum foil and bake in the preheated oven for 20 minutes. This initial covered baking helps the enchiladas cook through and the flavors meld beautifully.
Step 7: After 20 minutes, remove the foil. Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas. Return the uncovered dish to the oven and bake for another 8-10 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden. This step creates that irresistible crispy, cheesy crust.
Should You Bake Enchiladas Covered or Uncovered?
The secret to perfectly baked enchiladas often lies in a two-stage baking process. I highly recommend baking them both ways! Initially, cover the enchiladas with foil during the first part of their cooking time. This helps to steam the tortillas, ensuring they become soft and tender, and allows the flavors of the filling and sauce to meld together beautifully without drying out. Once the cheese sauce is added and they’ve had their initial bake, I like to remove the foil and keep them uncovered for the remaining baking time. This crucial step allows the cheese on top to melt into a golden, bubbly crust and helps achieve that desirable extra crispiness on the edges of the tortillas, preventing a soggy texture and adding a wonderful textural contrast.
Understanding and Preventing Soggy Chicken Enchiladas
One common frustration when making enchiladas is ending up with a soggy dish. A lot of the times, chicken enchiladas can become soggy for a few key reasons. The primary culprit is often inadequate baking time without a cover, or rather, not having an uncovered baking period. As mentioned above, a crucial step to achieve that ideal texture is to bake them uncovered for the final portion of the cooking process. This allows excess moisture to evaporate, crisping up the tortillas and the cheesy topping. Another factor to consider is the size of your baking pan. Make sure your pan is large enough to comfortably hold all the enchiladas in a single layer, or at most, slightly overlapping. Overcrowding the enchiladas in a small pan can trap steam, preventing proper browning and leading to a damp, soggy result. Ensuring a good balance of filling to tortilla and not over-saucing can also help maintain structural integrity and prevent sogginess.
Expert Tips for Perfect White Chicken Enchiladas
- Leftovers: These enchiladas are even more delicious the next day! To store, transfer any leftover enchiladas to an airtight container and place it in the refrigerator. They will remain fresh and flavorful for three to four days. When you’re ready to enjoy them again, you can simply reheat them in the oven (covered with foil to prevent drying) until warmed through, or for a quicker option, warm individual portions in the microwave.
- To Freeze: White chicken enchiladas freeze exceptionally well, making them an excellent candidate for future meals. Once cooled, transfer the entire batch (or individual portions) to a freezer-safe storage bag or an airtight container. They can be stored in the freezer for up to six months. When ready to serve, thaw overnight in the refrigerator and then reheat in the oven until hot and bubbly.
- Freshly Grated Cheese: While pre-shredded cheese is convenient, if you don’t have it on hand or prefer a superior melt, you can easily grate your own block of Monterey Jack. Freshly grated cheese often melts more smoothly and can contribute to a creamier sauce and topping, as it lacks the anti-caking agents found in some pre-shredded varieties.
- Make Ahead Option: You can assemble the enchiladas and prepare the sauce a day in advance. Store the rolled enchiladas and the sauce separately in the refrigerator. On the day of serving, simply pour the sauce over the enchiladas, add cheese, and bake as directed. This is a fantastic time-saver for busy days!
- Rotisserie Chicken Shortcut: To make this recipe even quicker, use a store-bought rotisserie chicken. Shred the meat, and you’ll save significant time on cooking the chicken, getting dinner on the table even faster.
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Perfect Sides to Serve with White Chicken Enchiladas
No enchilada meal is complete without a selection of delicious side dishes to complement the creamy goodness. Here are some fantastic pairings that will make your dinner an unforgettable feast:
- How to Make Canned Refried Beans Taste Like a Restaurant’s
- Cilantro Lime Rice (pictured above) – The zesty flavor profile of this rice provides a refreshing contrast.
- Dorothy’s Hot Taco Dip – A great appetizer or dip for extra flavor.
- Easy Dump Salsa – Fresh and vibrant, perfect for topping or dipping.
- A simple green salad with a light vinaigrette for a refreshing balance.
- Grilled corn on the cob or a fresh corn salad for a touch of sweetness.
More Irresistible Mexican-Inspired Recipes You’ll Love
If you’re a fan of Mexican flavors, you’re in for a treat! Explore more delicious and easy-to-make recipes that capture the vibrant essence of Mexican cuisine, from hearty tacos to comforting casseroles:
- Crockpot Chipotle Chicken Tacos
- Copycat Taco Bell Enchirito Recipe
- How to Make Your Own Homemade Red Enchilada Sauce
- Baked Chicken Taquitos
- Air Fryer Taco Salad Bowls
- White Chicken Chili
- Mexican Chicken Casserole
- Easy Instant Pot Carnitas
- Fresh Guacamole and Chips for a classic starter.
Now that you’re equipped with all the knowledge and inspiration, let’s whip up a batch of these yummy White Chicken Enchiladas! Your taste buds (and your family) will thank you.
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Print Recipe
White Chicken Enchiladas
Equipment
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Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid
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9×13 Pyrex Baking Dish with a Lid
Ingredients
- 8 burrito sized flour tortillas
- 2 cups shredded cooked chicken
- 2 cups chicken broth
- 3 T. butter
- 3 T flour
- 1 – 4oz can diced green chilies
- 8 ounces of sour cream
- 8 oz pkg Monterrey Jack cheese shredded
- 1 – 4oz can sliced black olives drained
Instructions
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Preheat oven to 350 degrees.
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Spray a 9×13 pan with non-stick cooking spray.
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Evenly divide chicken and half of cheese to fill tortillas. Roll enchilada style, place in prepared pan.
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In a small saucepan melt butter, add flour to make a roux.
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Add chicken stock and whisk until combined. Cook until thick and bubbly.
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Add green chilies and sour cream, remove from heat.
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Pour over enchiladas. Cover and bake for 20 minutes.
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Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.
Notes
Ideas for toppings: black olives, cilantro, avocado, lime, salsa, hot sauce, tomatoes, pico de gallo, jalapeños
Nutrition
This recipe for White Chicken Enchiladas was originally posted on February 28, 2012. It was meticulously updated to improve user experience, enhance clarity, and provide additional helpful tips, and then re-shared on April 13, 2021.