It’s Still All Over Pinterest

There are so many ways to make enchiladas.  But after this, I promise that you will agree with me that Creamy White Chicken Enchiladas are the very best enchiladas out there!  They are a total comfort food, yet not too rich.  The flavor is incredible.

Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas are not your typical enchiladas.  Traditionally, enchiladas are made with corn tortillas and a red or green sauce.  These are a "whole other thing"....and so so good.

I have a big family and we love to have big Fiesta Night dinners.  Tacos, taquitos, nachos, and of course these enchiladas are a must.  There are never any leftovers.  You can find all of my very favorite and BEST Fiesta recipes here!  The queso is to die for!

Creamy White Chicken Enchiladas Recipe

I love this Creamy White Chicken Enchiladas recipe.  I love how it is simple and such a comfort food.

Here are some reader suggestions of how to create a new twist on it.  If you are like me, you need to add a new twist to it when cooking it EVERY.SINGLE.WEEK.

Yes, it is that good.  My favorite tip is the gal who just makes a 7 layer taco dip and smothers the whole thing with the yummy sour cream sauce.  My two year old just licks her plate.

Creamy White Chicken Enchiladas Recipe

*UPDATED 8/22/12*
Welcome, Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this Creamy White Chicken Enchiladas recipe so I want to make some of the answers known up front.  🙂  Enjoy the recipe!

1. This Creamy White Chicken Enchiladas recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3-year-old and 1-year-old love them.

2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.

3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the slow cooker with 2 teaspoon ground cumin, 2 teaspoon garlic powder, and a few shakes of ground black pepper.

4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.

5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.

6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.

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It’s Still All Over Pinterest

White Chicken Enchiladas are ALL the rage, and for good reason.  The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater.

  • Author: Alexis

Ingredients

Scale

10 flour tortillas

2-3 cups cooked, shredded chicken *see notes*

2 ½ cups shredded Monterey Jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

1 can (4 oz) diced green chilies

Instructions

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix shredded chicken and 1 cup of cheese in a bowl.  Roll up the chicken and cheese mixture into the 10 tortillas and place in pan seam down.

In a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and continue to stir while cooking for 2 minutes.

Add in the broth and whisk until smooth.  Heat over medium heat until thick and bubbly, this will take about 15 minutes.

Turn off the heat on the saucepan and stir in the sour cream and green chilies.  Stir well and remove from heat so your sour cream won't curdle.  When it is mixed well, pour your sauce over the enchiladas in the pan.

Top with remaining 1 ½ cups cheese

Bake for 22 minutes and then broil on high for 3 minutes at the end to get the cheese bubbly.

Enjoy!

Notes

*To make my shredded chicken, I use 4 frozen chicken breast and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low all day in the slow cooker.  Then they easily shred up when you are ready to make dinner*

*For a professional shredding tip, toss your cooked chicken breasts into a stand mixer and mix on low and watch them shred up perfectly before your eyes.  You are a dinnertime champion!

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22 Comments

  1. I was so excited to open this and find that it didn't need canned soup. I am going to add this to my list to make. Thank you :0)

  2. Saw this on Pinterest. Instead of the chicken broth, flour and butter, you can add a can of condensed cream of chicken soup and a can of condensed cream of mushroom soup to the sour cream, diced green chillies, chicken and cheese mixture. Taste delicious and comes together a lot quicker. 🙂

  3. I have made your recipe several times and it is amazing. I buy 2 roasted chickens at a time, one to eat that night and one to shred up for this recipe. My favorite twist is to add 1 cup of mild salsa to the mix. My husband can't go too spicy due to past throat surgery and cancer, but this is the perfect kick for us. Easy, cheap,and delicious. Perfect to make up in the morning and pop in the oven later for company.

  4. I'm making these tonight. I added a tbsp of taco seasoning and a can of drained corn to the chicken mixture, and I'm adding chopped cilantro to the top after they cook. I can't wait!!!!

  5. I've been making this for a couple of months now. I swear it's probably THE BEST recipe I've found on Pinterest. Everyone rushes to the table when they know this is what's for dinner. Thanks for sharing!!!!

  6. Super easy and delish! I made yesterday.
    1. I used a store bought roasted chicken which last LOTS of flavor.
    2. Used low fat sour cream (Remove broth from heat before you whisk it in)
    3. I added some sauteed spinach to the chicken cheese mixture.
    4. Sprinkled smoked paprika on top before i baked.
    LOVED it!

  7. My husband isn't a big chicken eater so we used sweet rice instead. It was really yummy. I like the idea of adding black beans and salsa to it.

  8. THANK YOU for sharing your recipe with us all! I made it tonight and WOW-WEE-WOW! My Family, including my 3 year-old Twins, LOVED IT and cleaned their plates!!! Can't wait to "make it my own" as you say, and try with different stuffings-my Fam has already put in their requests for Veggies, Shrimp, and my little girl wants "Bananas!" LOL! You are FABULOUS and I am so thankful I found you via Pinterest, so thanks again!!

  9. Guess what was for dinner tonight! And it was absolutely delicious. My nieces were talking about it from Pinterest before I was on it so this was the first thing I looked for when I joined. I like my things really mild so I only put about 2/3 of the can of chilies in and saved the rest to put on top of hubby's. He was chowing down, nodding his head and occasionally giving the dog a thumbs up that it was good! LOL I love this blog...soooo many yummy sounding recipes!

  10. Repinned this from a friend, and couldn't wait to try it. The sauce definitely makes it! I wanted to make it plain the first time, but next time I will add something to the chicken and cheese mixture. It was wonderful, and it will be an addition to my rotation, too. Thank you!

  11. This was so yummy! I made it with leftover pork and added green onion & cilantro but no changes to the sauce which was awesome!

  12. This really was so great! I tried it last night and my husband and I basically licked out plates clean 🙂
    Since my hubby is a vegetarian, I actually used morning star chicken strips that I shredded then added onion. I'll be adding this one to the rotation!

  13. Thank you for this recipe, we made it this weekend and it seriously was lick the plate good! Will become a family favorite, I know. Glad I found your blog, looking forward to trying more of your recipes.

  14. i tried this a couple of weeks ago thanks to your blog post. Mine did not turn out as pretty as yours did, but the whole family enjoyed the taste! I just made my grocery list to try out the chicken parm, orange beef, and friend dinner this week!

  15. I have never made enchilada's but this recipe looks easy enough so I will have to check it out. Thanks for the share.

    Kelly
    MyTimePassages.com

  16. I tried this and can't say I was all that impressed. I really enjoy some of the other recipes on your blog though...

  17. I just made this a couple of days ago, but we live in Texas and have come to like our food very spicy. This was a little bland to us and I was already thinking about what I could add next time. I really like the sauce...just wanted it spicier. I was thinking of adding a can of green enchilada sauce to the mixture and an additional can of green chilies then putting some inside the enchiladas with the chicken and cheese so they're a little more moist and spicy and then pouring the rest on top and adding the cheese.

    1. If you want more spice, try adding a can of habanero rotel to the chicken mixture!! YUM-O! I also serve with sliced avocado, lime slices, cilantro, hot sauce and of course chopped fresh jalapeno's for topping!!

    2. I added garlic and onion powders to it as well as some chili powder and crushed red. It doesn't alter it too much but gives it that extra something and make it more flavorful.

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