Irresistible White Chicken Enchiladas Recipe to Delight You

Cooking white chicken enchiladas is like wrapping your taste buds in a warm, cheesy hug. Imagine creamy chicken enveloped in soft tortillas, all smothered in a luscious sauce—definitely a dish that can turn an ordinary dinner into a fiesta. The aroma wafting through your kitchen will have everyone asking, “When’s dinner?”

I remember the first time I made these enchiladas for my family. It was one of those chaotic weeknights when everyone was hangry and tired. But as soon as I pulled them out of the oven, the delightful sounds of “Oohs” and “Aahs” filled the air, reminding me why I love cooking. Perfect for family gatherings or cozy nights in, these enchiladas are bound to become a staple in your home.

Everyone loved my white chicken enchiladas so much that I had to make a second batch just to keep the peace.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust based on how many hungry mouths you’re feeding.

• Fresh Garlic: Choose firm cloves for maximum flavor; nobody likes bland garlic.

• Flour Tortillas: Opt for large ones; they wrap better around our delicious filling!

• Cream Cheese: Adds creaminess; use softened for easier mixing.

• Sour Cream: A must for that tangy flavor that balances everything out.

• Shredded Cheese: Go for Monterey Jack or cheddar; it melts beautifully.

• Green Chile Enchilada Sauce: Grab a can or make your own; it adds zest and depth to the dish.

• Olive Oil: For sautéing the chicken and garlic; extra virgin is preferred.

• Cumin and Paprika: These spices elevate the dish’s flavor profile significantly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by prepping your ingredients so you can cook efficiently and enjoy the process without any last-minute chaos.

Cook the Chicken: Heat olive oil in a skillet over medium heat. Add diced chicken breasts seasoned with salt and pepper until fully cooked and golden brown.

Add Garlic and Spices: Toss minced garlic into the skillet once the chicken is cooked. Stir in cumin and paprika until fragrant, about 1-2 minutes.

Create the Filling: In a large bowl, combine cooked chicken mixture with cream cheese, sour cream, and half of the shredded cheese. Mix until well blended.

Assemble Tortillas: Spoon the filling onto each tortilla and roll tightly. Place seam-side down in a greased baking dish.

Add Sauce and Cheese Topping: Pour green chile enchilada sauce over rolled tortillas. Sprinkle remaining shredded cheese on top before baking at 350°F (175°C).

Bake Until Golden Brown: Bake uncovered for about 25-30 minutes until bubbly and golden brown on top. Enjoy that heavenly aroma!

Now that you’ve followed these steps, get ready to enjoy some delicious white chicken enchiladas!

Perfecting the Cooking Process

Start by cooking the chicken until it’s juicy and tender. While it cools, prepare the sauce and tortillas to ensure everything comes together smoothly.

Add Your Touch

Feel free to swap sour cream for Greek yogurt or add black beans for extra protein. This dish is all about making it your own.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best texture.

Sometimes, I recall that time my friends devoured these enchiladas and begged for seconds. Their smiles were worth every minute spent in the kitchen.

FAQ

Can I use rotisserie chicken for white chicken enchiladas?

Yes, rotisserie chicken saves time while adding delicious flavor and tenderness.

What type of cheese is best for white chicken enchiladas?

Use Monterey Jack or a blend of cheeses for creaminess and great melting properties.

How can I make white chicken enchiladas spicier?

Add diced jalapeños or use pepper jack cheese to kick up the heat level!

Print

Delicious White Chicken Enchiladas

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in these creamy white chicken enchiladas, a delightful dish that combines tender chicken, rich cheese, and zesty green chile sauce. Perfect for busy weeknights or special family gatherings, this recipe is sure to impress with its savory flavors and comforting aroma. Wrapped in soft tortillas and baked until golden brown, each bite is a warm embrace for your taste buds.

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Ingredients

Scale 1x2x3x

• 3 cups cooked, shredded boneless skinless chicken breasts
• 2 cloves fresh garlic, minced
• 8 large flour tortillas
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese (divided)
• 1 can (10 oz) green chile enchilada sauce
• 2 tsp olive oil
• 1 tsp cumin
• 1 tsp paprika

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the shredded chicken, season with salt and pepper, and cook until heated through and slightly golden.
3. Stir in the minced garlic, cumin, and paprika; cook for an additional 1–2 minutes until fragrant.
4. In a bowl, mix the cooked chicken mixture with cream cheese, sour cream, and half of the shredded cheese until well combined.
5. Place a generous amount of filling onto each tortilla and roll them tightly. Arrange seam-side down in a greased baking dish.
6. Pour green chile enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
7. Bake uncovered for 25–30 minutes or until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (200g)
• Calories: 330
• Sugar: 3g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg

Keywords: - For added flavor, consider using rotisserie chicken. - Customize by adding black beans or swapping sour cream for Greek yogurt. - Top with diced jalapeños for extra heat!