I’ve Gone VIRAL!! Amazing White Chicken Enchiladas
This is the recipe for the most AMAZING White Chicken Enchiladas. I originally shared this recipe in 2011 and it has since gone viral all over Pinterest and Facebook. We will make these all the time and my friends and family love them. You really won't find a better meal that is always a crowd pleaser.
*UPDATED 8/22/12*
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. 🙂 Enjoy the recipe!
1. This 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 some ground cumin, garlic powder, and 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.
PrintI’ve Gone VIRAL!! Amazing White Chicken Enchiladas
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.
Ingredients
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 (4oz) diced green chilies
Instructions
Preheat oven to 350 degrees. Grease a 9X13 pan and set aside.
Mix shredded chicken and 1 cup of the cheese in a bowl. Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.
In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and 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 the remaining 1 ½ cup 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 breasts and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low in my slow cooker all day. Then they easily shred up when you are ready to make dinner.
For a professional shredding tip, toss your cooked chicken breasts into a kitchen aid mixer and mix on low and watch them shred up perfectly before your eyes. You are a dinnertime champion!
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)
ok... i literally Just made this for dinner tonight! i changed up things a little but it was awesome... i used corn tortillas and make sure you warm them first or else they will completely fall apart when you try to roll them. also, be quick when rolling them and placing them in the dish...they will cool and start to fall apart. i added chopped yellow onions and salsa verde to the chicken and cheese mixture. i also added some spices to the mixture (dash of cumin, chili powder, onion powder, and garlic powder)
I found this recipe on Pinterest. I made it tonight. It was WONDERFUL!! My kids loved it too. I used hamburger because that is what I had thawed out and pepperjack cheese. It was so easy!! We will def be having these again!! Thank you sooooo Very much!!
I found this recipe on Pinterest, tried it, and the family LOVED it! Even my picky almost 4 year old son loves it! We're having it again for dinner tonight.
Can't wait to try these tomorrow! Sound delish! Thanks for sharing!!!!
WOW!! Found this via Pinterest and made them for the first time tonight. One word: FAN-FREAKIN-TASTIC!! I used flour tortillas and it was great...will definitely be making these again, and again, and again 🙂 Thank you SO much for sharing!!
I grew up on this particular dish and I have to say it really is AMAZING! The only difference between yours and mine is the addition of black olives and Extra Hot La Victoria Green Chile Salsa.
Several years ago, I tried making this with flour tortillas and it is NOT good. Don't even bother trying it. Trust me. It's gross.
Also, if you're really lazy, layer this like a lasagna instead of rolling individually. This freezes really well, too!
Do you prefer to use flour or corn tortillas?
I found this on Pinterest. I am now a follower, and hope you will drop by my blog for a visit...and join mine as well!
Pintrest is so crazy. My recipe went viral as well and i thought it was a typo when I saw 17,000 hits on my recipe.
http://thriftywithtriplets.blogspot.com/2011/09/winner-winner-chicken-dinner-and-some.html
I cant imagine 300,000 hits. Must be something about recipes with melty cheese 🙂
We will be having these for dinner SO soon! Can't wait to try! YUM!!!!!!
Visit my blog: http://www.welcometomontalvocountry.blogspot.com
anniemon, I've made this before. Try using olive oil instead of butter. Booklogged, yes, you should be able to freeze it, if you don't add the sauce when you freeze it. Add it after you pull it out, and check every 10 minutes after the initial bake time, until the cheese is bubbly.
Pinterest is so interesting at how many people connect. Congratulations on going viral.
It also looks like it'll be really simple to swap out a couple ingredients to make it Gluten Free.
Due to my cholesterol levels and high blood pressure, I made it with fat free sour cream, reduced fat cheddar cheese (they didn't have jack), whole wheat tortillas and low sodium chicken broth! Couldn't figure out how to skip the butter, as you need to make a roux base for the sauce, but they were still yummy-delish! Thanks so much for sharing - it was great!
Im just boiling my chicken..in the process of making it now 🙂
Joyful Momma, have your ever made two batches and put one in the freezer? I'm planning on making this tomorrow and thought I'd double it. Was wondering if it froze well.
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.
how do you make the chicken?
I also found you on Pinterest and loved this recipe. Also tried the slushburgers. But the one that stole the show has been the Italian Chicken and mushrooms. Even my 7 year old has been telling people about it!! I am now a loyal follower. Great job... and THANK YOU! Miss
Yes! That would give it a little kick, and I bet it would taste really good
YUM! Could I try pepper jack? Give it a little kick do ya think?
And I'm one of your many admirers! Keep up the good work and give me more to PIN and use!