WHITE CHICKEN ENCHILADAS SILKY 30 MINUTE DINNER

The way the creamy sauce blankets the tender chicken and cheese-filled tortillas is pure comfort food magic. It’s a dish that feels both indulgent and surprisingly easy to whip up.

These White Chicken Enchiladas are a weeknight dream: ready in under 30 minutes, packed with flavor, and guaranteed to satisfy even the pickiest eaters. Get ready for a symphony of creamy, cheesy goodness that will have everyone asking for seconds.

The Essential Components

Using quality ingredients is the first step to making these enchiladas truly shine. Fresh, flavorful components will elevate the dish and make it unforgettable. Don’t skimp on the cheese!

• Cooked Chicken: 2 cups, shredded (rotisserie chicken is a great shortcut!)
• Cream Cheese: 8 ounces, softened (full-fat cream cheese creates the best creamy texture)
• Monterey Jack Cheese: 2 cups, shredded (melts beautifully and has a mild flavor)
• Cheddar Cheese: 1 cup, shredded (adds a sharper flavor to complement the Monterey Jack)
• Sour Cream: 1 cup (adds tang and richness to the sauce)
• Green Chiles: 4 ounces, diced (adds a mild heat and Southwest flavor)
• Garlic Powder: 1 teaspoon (enhances the savory flavor of the sauce)
• Onion Powder: 1 teaspoon (adds depth of flavor)
• Cumin: 1/2 teaspoon (adds warmth and earthiness)
• Chicken Broth: 1 cup (thins the sauce to the perfect consistency)
• Flour Tortillas: 8-10, burrito size (soft and pliable for easy rolling)
• Olive Oil: 1 tablespoon (for sautéing)
• Salt and Pepper: To taste (essential for seasoning)

Swaps & Alternatives

• If you don’t have Monterey Jack cheese, you can substitute with mozzarella or pepper jack for a spicier kick.
• Greek yogurt can be used in place of sour cream for a tangier and slightly healthier option.
• For a vegetarian version, replace the chicken with black beans, corn, and sautéed vegetables.
• Corn tortillas can be used if you prefer a gluten-free option, but they may be more prone to tearing. Warm them slightly before filling to make them more pliable.
• Add a pinch of cayenne pepper to the sauce for extra heat.

Level Up This Recipe

Ready to take your White Chicken Enchiladas to the next level? Here are a few ideas to elevate the flavors and textures:

• Roasted Poblano Peppers: Roast a poblano pepper, peel off the skin, and dice it to add to the chicken mixture for a smoky, complex flavor.
• Brown Butter Sauce: Infuse the sauce with brown butter for a nutty, rich flavor. Simply brown 2 tablespoons of butter in a saucepan before adding the other sauce ingredients.
• Fresh Cilantro Garnish: Sprinkle freshly chopped cilantro over the enchiladas before serving for a burst of freshness.
• Spicy Kick: Add a finely chopped jalapeño to the chicken mixture or a dash of hot sauce to the sauce for a fiery twist.

The Cooking Process

This recipe is all about speed and simplicity. The steps are straightforward, and the result is a creamy, cheesy delight. You’ll be amazed at how quickly these enchiladas come together!

1. Prepare the Chicken Filling

In a large bowl, combine the shredded cooked chicken, softened cream cheese, 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix well until everything is evenly combined. This mixture is the heart of the enchiladas, so make sure it’s well-seasoned and flavorful.

2. Make the Creamy Sauce

In a saucepan, heat the olive oil over medium heat. Add the remaining 1 cup of Monterey Jack cheese, remaining 1/2 cup of cheddar cheese, sour cream, and chicken broth. Stir constantly until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. This sauce is what makes these enchiladas so irresistible.

3. Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spoon about 1/3 cup of the chicken filling into each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

4. Bake to Perfection

Pour the creamy sauce evenly over the rolled enchiladas. Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through. The cheese should be melted and slightly golden brown.

5. Cool Slightly and Serve

Let the enchiladas cool for a few minutes before serving. This will prevent them from falling apart when you scoop them out of the dish. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or diced tomatoes.

Serving Ideas

These White Chicken Enchiladas are delicious on their own, but they’re even better with a few complementary sides. Consider serving them with:

• A fresh green salad with a light vinaigrette to balance the richness of the enchiladas.
• Mexican rice or cilantro lime rice for a hearty and flavorful side.
• Black beans or refried beans for added protein and fiber.
• Guacamole and salsa for dipping.

You can also try serving these with other Mexican-inspired dishes like Chicken Burrito Casserole for a complete and satisfying meal. If you’re in the mood for something similar but with a different flavor profile, check out Chicken Enchiladas or Creamy Chicken Enchiladas. For a quicker weeknight option, the Chicken Rice Enchilada Skillet is a fantastic choice. And don’t forget the classic Chicken Burrito Casserole for another easy and delicious meal.

Thanks for stopping by! I hope this dish brings joy to your table.

White Chicken Enchiladas

Amelia Chen-Morrison

These White Chicken Enchiladas are a quick and easy weeknight dinner, ready in under 30 minutes. They feature a creamy, cheesy sauce blanketing tender chicken and cheese-filled tortillas, offering a comforting and satisfying meal for the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican-American

Servings 6

Calories 550 kcal

Equipment

• Large bowl
• saucepan
• 9×13 inch baking dish
• Spoon
• Measuring cups and spoons
• Whisk
• Oven

Ingredients

  

• 2 cups cooked chicken, shredded
• 8 ounces cream cheese, softened
• 2 cups Monterey Jack cheese, shredded
• 1 cup Cheddar cheese, shredded
• 1 cup sour cream
• 4 ounces green chiles, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• 1 cup chicken broth
• 8-10 flour tortillas, burrito size
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste

Instructions

 

• Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
• In a large bowl, combine shredded chicken, softened cream cheese, 1 cup Monterey Jack cheese, 1/2 cup cheddar cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
• In a saucepan, heat olive oil over medium heat. Add remaining 1 cup Monterey Jack cheese, remaining 1/2 cup cheddar cheese, sour cream, and chicken broth. Stir constantly until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
• Spoon about 1/3 cup of the chicken filling into each tortilla. Roll tortillas tightly and place them seam-side down in the prepared baking dish.
• Pour the creamy sauce evenly over the rolled enchiladas.
• Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through and the cheese is melted and slightly golden brown.
• Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings, such as sour cream, chopped cilantro, or diced tomatoes.

Notes

For a spicier kick, add a pinch of cayenne pepper to the sauce or use pepper jack cheese. Greek yogurt can be substituted for sour cream. To prevent tortillas from tearing, warm them slightly before filling. Leftovers can be stored in the refrigerator for up to 3 days.