Okay, confession time: if I could only eat one comfort food for the rest of my life, it might just be these Irresistible White Chicken Enchiladas Recipe You’ll Love. Seriously, they’re that good! There’s just something magical about that creamy, cheesy filling wrapped up in a warm tortilla. This recipe isn’t fancy, but it hits every single right note – it’s hearty, satisfying, incredibly easy to whip up, and always a huge hit with everyone I make it for. It’s become my go-to when I need something delicious that feels like a warm hug.

Why This Irresistible White Chicken Enchiladas Recipe is a Must-Try

Seriously, if you’re looking for that perfect weeknight meal that feels like a special occasion without all the fuss, you’ve found it! This Irresistible White Chicken Enchiladas Recipe You’ll Love is a total game-changer. Here’s why it’s earned a permanent spot in my recipe rotation:

Crazy Easy to Make: Trust me, even if you’re new to enchiladas, you can totally nail this recipe. Most of the magic happens while it bakes, giving you more time to relax (or maybe sneak a few chips and salsa!).
Rich & Creamy Flavor Bomb: That blend of chicken, green chilies, sour cream, and that magical cream of chicken soup? It’s pure heaven. It’s so comforting and satisfying, you’ll want to make it again and again. It’s like a warm hug in a dish!
Ultimate Comfort Food: This is the kind of meal that just makes everything feel better. It’s hearty, cheesy, and so, so delicious. Perfect for family dinners, potlucks, or honestly, just a Tuesday night when you need a little pick-me-up.
Super Versatile: While this recipe is perfect as-is, it’s also super adaptable. Add some veggies, spice it up more, or use leftover rotisserie chicken – it always turns out fantastic. Need more creamy goodness in your life? Something like this creamy Tuscan chicken recipe also fits the bill for heartwarming meals.

Gather Your Ingredients for the Best White Chicken Enchiladas

Okay, before we dive into the cooking part (don’t worry, it’s easy peasy!), let’s make sure you’ve got all your bits and bobs ready. Having everything prepped makes the whole process flow so much smoother. Trust me on this one!

For the Creamy Chicken Filling

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie is your friend here!)
1 cup chopped yellow onion
2 cloves garlic, minced
1 (4 ounce) can diced green chilies, undrained (don’t drain them, that liquid has flavor!)
1 (10 ounce) can condensed cream of chicken soup (the secret weapon for creaminess!)
1 cup sour cream
1/2 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembling the Enchiladas

12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese (or a mix with cheddar – yum!)
1/4 cup chopped fresh cilantro, for garnish (optional, but so good!)

Step-by-Step Guide to Making Irresistible White Chicken Enchiladas

Alright, let’s get cooking! Making these Irresistible White Chicken Enchiladas is honestly part of the fun. It’s not complicated, and seeing it all come together is so rewarding. Just follow these simple steps, and you’ll be digging into creamy, cheesy goodness in no time.

Preparing the Filling

First things first, we need to get our creamy chicken filling ready. It’s super simple! Grab a skillet and heat up that olive oil over medium heat. Toss in your cooked and shredded chicken and give it a quick sauté just to warm it through – not too long, we don’t want it dry! Then, add your chopped onion and let it soften for about 5 minutes. You know, until it gets nice and translucent. Now, toss in that minced garlic and let it cook for just another minute until it smells amazing. Be careful not to burn it, garlic can be a bit picky!

Next up, the magic sauce! Stir in the diced green chilies (don’t drain them, that little bit of liquid is flavor!), the cream of chicken soup, sour cream, and chicken broth. Give it all a good stir until it’s smooth and creamy. Season it up with that cumin, salt, and pepper. Bring the whole mixture to a gentle simmer, stirring constantly. Once it starts bubbling and thickening slightly, you’re golden! Make sure your shredded chicken is back in the pan and stirred in. This creamy concoction is the heart of our enchiladas!

Assembling Your White Chicken Enchiladas

Okay, time for the assembly line! You’ll want to warm up your tortillas a bit. You can do this quickly in a dry skillet for about 15-20 seconds per side, or zap them in the microwave wrapped in a damp paper towel. The goal here is just to make them pliable so they don’t crack when you roll them. Trust me, warm tortillas make all the difference!

Now, take about 1/4 cup of that glorious chicken filling and spoon it into the center of each warmed tortilla. Don’t overfill, or they’ll get messy – we want just enough to tuck inside. Roll them up snugly and place them seam-side down in a 9×13 inch baking dish. I like to arrange them in a single layer so they bake evenly. Any leftover filling? Just pour it right over the top of the rolled enchiladas. It adds another layer of saucy goodness!

Baking and Garnishing

Get that oven preheated to 375°F (190°C). Now, sprinkle all that shredded Monterey Jack cheese evenly over the top of the enchiladas and any extra sauce. Oh, the melty deliciousness that’s about to happen! Pop that dish into the preheated oven and let it bake for about 20-25 minutes. You’re looking for that cheese to be all melted and bubbly, and maybe getting a little golden around the edges. It smells absolutely incredible at this stage, truly!

Once they’re out of the oven and looking perfect, give them a sprinkle of fresh cilantro. It adds a pop of color and a nice freshness that cuts through the richness. And that’s it! Your Irresistible White Chicken Enchiladas are ready to be devoured. If you love creamy chicken goodness, you might also enjoy the flavor profile of something like creamy Tuscan chicken. Or for another delicious creamy sauce idea, check out this creamy Cajun sauce!

Tips for the Most Delicious White Chicken Enchiladas

Okay, so you’ve made these Irresistible White Chicken Enchiladas Recipe You’ll Love, and they’re fantastic! But let me give you a few little secrets I’ve picked up along the way to make them *extra* special, or to swap things out if you need to. Little tweaks can make a big difference!

Ingredient Substitutions and Variations

Don’t have chicken breasts handy? No worries! Rotisserie chicken is a total lifesaver here; just shred it up, and you’re good to go. If you’re not a huge fan of Monterey Jack, a sharp cheddar mixed in adds a nice kick, or even a little pepper jack for some heat. For veggies, finely diced bell peppers or even corn kernels can be stirred into the filling for extra texture and flavor – just make sure they’re cooked until tender first! Thinking about something a little different but still creamy and chicken-y? My chicken salad recipe has some great flavor combos you could adapt.

Achieving the Perfect Creamy Texture

That super creamy filling is key, right? If your sauce seems a little too thick when you’re mixing it, just add another splash of chicken broth or even a tablespoon more sour cream until it reaches that luscious, spoonable consistency. Make sure to let it simmer for a few minutes; that helps everything meld together and thicken up perfectly. It’s all about getting that smooth, velvety texture that coats every bite of chicken and tortilla.

Frequently Asked Questions about White Chicken Enchiladas

Got questions about these cheesy delights? I’ve got answers! Making these Irresistible White Chicken Enchiladas is pretty foolproof, but a little extra info never hurt anyone, right?

Can I make these enchiladas ahead of time?

Oh yes, you absolutely can! This is one of my favorite things about this recipe. You can assemble the enchiladas completely (fill, roll, place in the dish, pour the sauce over, and even sprinkle the cheese) a day in advance. Just cover the dish tightly with plastic wrap and pop it in the fridge. When you’re ready to bake, just pop it straight into the preheated oven. You might need to add a few extra minutes to the baking time since it’s going in cold. It’s perfect for busy weeknights!

What are the best side dishes for white chicken enchiladas?

These enchiladas are pretty much a meal in themselves, but they love company! A simple side salad with a lime vinaigrette is always a winner. Some fluffy rice or creamy refried beans also go perfectly. And of course, you cannot go wrong with some fresh salsa or amazing homemade guacamole on the side. It’s all about those fresh, zesty flavors to balance out the creamy enchiladas!

How do I prevent my tortillas from breaking when rolling?

This is super important for neat-looking enchiladas! The trick is to warm them up just enough to make them soft and pliable. You can do this by gently heating them for about 15-20 seconds per side in a dry skillet over medium heat, or by wrapping the whole stack in a slightly damp paper towel and microwaving them for about 30 seconds. They should be warm and flexible, not crispy or tough. If they start to crack, they just need a little more heat!

Nutritional Information for Your Irresistible White Chicken Enchiladas

Now, while these enchiladas are pure comfort food bliss, it’s always good to have an idea of what you’re digging into! The nutritional info below is an estimate for 2 enchiladas, based on the ingredients in this recipe. Keep in mind that things can vary a little depending on the specific brands you use and if you add anything extra. Everything in moderation, right?

Serving Size: 2 enchiladas
Calories: 450
Fat: 25g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 900mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 5g
Protein: 25g

Share Your Creations!

Okay, now that you’ve whipped up these amazing Irresistible White Chicken Enchiladas, I absolutely *have* to hear all about it! Did they become a family favorite? Did you try any fun variations? Please, leave a comment below and tell me everything! And if you snapped a pic, tag me on social media – I just love seeing your kitchen creations come to life. Happy cooking!

Irresistible White Chicken Enchiladas

Author: memorecipes.com
Total Time: 50 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and easy recipe for white chicken enchiladas that you will love.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 cup chopped yellow onion
2 cloves garlic, minced
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro, for garnish

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in green chilies, cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Bring to a simmer, stirring constantly.
Shred the cooked chicken and return it to the skillet. Stir to combine.
Warm tortillas slightly to make them pliable.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up tortillas and place seam-side down in a 9×13 inch baking dish.
Pour any remaining chicken mixture over the enchiladas.
Sprinkle with shredded Monterey Jack cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Notes

For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
You can use rotisserie chicken for a quicker preparation.
If you don’t have cream of chicken soup, you can substitute with cream of mushroom soup.

Prep Time: 20 min
Cook Time: 30 min
Category: Dinner
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 2 enchiladas
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg

Keywords: white chicken enchiladas, easy enchiladas, cheesy chicken enchiladas, creamy chicken enchiladas, Mexican food, comfort food