These White Chicken Enchiladas are everything you want in a comforting dinner. Shredded chicken is mixed with cream cheese and taco seasoning, wrapped up in soft flour tortillas, and smothered in a creamy green chile sauce that's loaded with flavor. Top it all off with more cheese, and you've got a comforting, crowd-pleasing meal!
How to make white chicken enchiladas:
The first step is preparing the chicken filling. You can either use rotisserie chicken in a pinch or you can cook your own chicken breast then shred them. I like to cook and shred my own because it gives us more white meat but a rotisserie is a great time saver.
How to cook chicken breasts for shredded chicken:
You'll first want to season your chicken breasts on both sides. I use a generous mixture of salt, pepper, garlic powder, and paprika. Next, you'll heat (medium heat) a few tablespoons os olive oil in a skillet and cook the chicken for about 4 minutes per side. Then Add enough chicken broth to the pan to cover the chicken about half way up, cover and cook for about 10 minutes or until the internal temp is at least 165. Then remove and shred.
The next step is preparing the chicken mixture for inside the enchiladas. You'll use your shredded chicken, cream cheese, taco seasoning, and shredded cheese. Mix this all together then set it aside while you make the sauce.
After making the chicken, you can start the sauce. I forgot to take photos of the whole process so I'll have to update that soon. It's very easy though. You'll just melt butter in a skillet, add in the flour and then whisk until it thickens. Slowly drizzle in the chicken broth while whisking. Once combined, remove the sauce from the heat and stir in the sour cream, green chilis, and the shredded cheese.
How to assemble while chicken enchiladas:
To assemble the enchiladas, start by spraying a pan with non-stick spray then adding a thin layer of the enchilada sauce on the bottom.
Take about a ⅓ cup of the chicken mixture and place it on one side of the flour tortilla. Roll up the tortilla then place it seam-side-down in the baking dish. Continue to do this until you've run out of space...or chicken filling. (This recipe yields about 8 enchiladas)
When you have all the enchiladas lined up in the baking dish, you can top them with the remaining sauce. It is a lot of sauce but it will absorb some into the tortillas. We also love to scoop it onto our rice.
After topping with the sauce, take the remaining shredded cheese mixture and sprinkle it all over the top of the enchiladas then bake in the oven for about 25 minutes, uncovered. I also like to broil them at the end to get the cheese on top nice and browned.
When you're ready to serve, you can top them with tomatoes and cilantro. If I'm being honest, I only do that for company because my kids would rather have them plain. But, it does look pretty!
What to serve with white chicken enchiladas:
We like to serve these with white rice to enjoy with all the extra sauce. Click here to see how to make perfect white rice!
Other recipes you'll love:
White Chicken Enchiladas
Ingredients
- 4 teaspoons taco seasoning
- 3 cups cooked, shredded chicken (see notes below)
- 4 ounces softened cream cheese
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 4 ounce can diced green chiles, undrained
- 1 cup sour cream
- 8 flour tortillas (8 inch tortillas)
- 8 ounces shredded Monterey jack
- 8 ounces shredded cheddar jack cheese
- Diced tomato and cilantro limes for garnish (optional)
Instructions
- Preheat your oven to 350 degrees and spray a 9x13 inch baking dish with non-stick spray.
- In a bowl, mix the 2 types of shredded cheese together.
- In a separate bowl, mix together the shredded chicken, cream cheese, 2 teaspoons of taco seasoning, and 1 cup of shredded cheese. Set this aside while you make the sauce.
Making the sauce
- Add 3 tablespoons of butter to a saucepan and allow it to melt over medium heat.
- Once the butter has melted, add in 2 tablespoons of butter and whisk to combine for about 2 minutes to cook the flour.
- Slowly drizzle in the chicken broth about ¼ cup at a time while whisking between each addition. Allow it to come to a boil then reduce the heat to a low simmer for a few minutes or until thickened.
- Remove the sauce from the heat then add in the green chilis, sour cream, and taco seasoning. Whisk to combine. Once combined, stir in 1 cup of the mixed cheese until melted. The sauce may seem runny but it will also thicken as it bakes.
Assembling the enchiladas
- Add about a cup of sauce to the bottom of your prepared baking dish. You just need a thin layer of sauce covering the bottom.
- Add about ½ cup of chicken to each tortilla, wrap them up, and lay them seam side down in the baking dish.
- Pour the remaining sauce over the enchiladas in the baking dish and top with the remaining shredded cheese.
- Bake, uncovered in the pre-heated oven for 25 minutes. If you like your cheese toasty on the top, you can broil at the end for just a minute or 2.
- Once the enchiladas finish baking, allow them to cool for about 10 minutes then garnish (optional) and serve.
Notes
- Season 2 large chicken breasts with a generous amount of salt, pepper, garlic powder, and paprika.
- Add a few tablespoons of olive oil to a skillet heated over medium heat.
- Then add the seasoned chicken breast and cook for about 4 minutes per side.
- Add enough chicken broth to the skillet to cover the chicken breasts about half way.
- Cover the skillet and allow to simmer for 10 minutes or until cooked throughout.
- Shred with 2 forks.
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