Welcome to the recipe that went viral on Pinterest! If you haven't seen it yet, make sure you're following me on Pinterest for this and alllll my delicious recipes I'm sharing over there. 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. (Yes even with green chilies and sour cream!)
Not your everyday Enchiladas...
These 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 (I blame the Sour Cream and green chillies!).
I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge. Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.
Welcome, Pinners!
Thanks for visiting! There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known upfront. 🙂
After you make these, you will probably want to try a few of my other VERY popular recipes that are similar
The Recipe:
PrintWhite 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 taco shells
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 9x14 pan.
Mix shredded chicken and 1 cup of 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!
Pro Tips:
- 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.
- If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
- 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 ground black pepper.
- 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.
- 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. (Need more freezer meal ideas? I've got a ton!)
Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.
*These are seriously so so good*
Subscribe below to keep up with my current recipes. I am always adding new favorites!
(Find it here first before all your friends find it on Pinterest!)
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Sarah Euphemia says
These look so good! I found you from Pinterest 🙂 http://pinterest.com/pin/175218241722001607/
Amy says
These look so good. I was planning on making enchiladas tonight.... might have to alter my recipe a bit now!
Diane guizar says
Cook chicken with onions green pepper salt and pepper cover in pan and simmer til done then shred chicken. For sauce I use one can cream of mushroom soup, 8 oz of sour cream, 1 can of Rotel tomatoes and chilies, 1 small can diced green chilies and 1 small can drained black olives . Mix these and warm on stove. Place a thin layer in bottom of baking pan then arrange filled tortillas overtop. Pour remaining sauce over enchiladas. Cover with layer of shredde Monterey Jack cheese. Bake 375 degrees until bubbly and cheese is toasty. Ny family has enjoyed this recipe for many years and is a favorite
Haley says
Was going to try your version tonight. Do you fill the tortillas with just chicken and cheese or do you add anything else to them?
Alexis says
I fill them with just the seasoned chicken and cheese. But everyone kind of makes these their own way. I know they are good with sauted peppers and onions as well. And I have heard of some people adding beans and corn too.
BlogToHeal says
I found you from Pinterest as well. I am going to make this tonight! I was wondering how to make chicken more interesting. Thanks!
tamara valdiserri says
I saute the chicken in butter and a little canola oil. I sprinkle the chicken with salt, pepper and chili powder. I make the chicken ahead of time, and add a little of the remaining juice to the shredded chicken. I let the chicken sit in the fridge for a few hours, to soak up the juice, before assembling them. Awesome recipe!
Kristi says
Yum!!!!!!
ellie says
I make a chicken enchilada recipe almost like this except I saute chopped onions and add them to the chicken and cheese in the tortillas.
leahi4 says
Yes I like onions on everything and in everything!
Jenni says
found this through pinterest! Looks yummy! These ingredients are going on my next shopping list! 🙂
Sarah Euphemia says
I wanted to post again saying that I made these tonight and they were SO SO SO SO good. My husband literally shoveled them into his mouth and kept complementing me! I added a little bit of chili powder to the chicken mixture and added garlic powder, onion powder, black pepper, and dried cilantro to the cream mixture which made it extra yummy! (I'm a spice-aholic!) Thanks so much!
Westcliffe Baroness says
love your editions - cannot wait to try!
aghughes says
Good to know!!! Thanks for sharing!
Unknown says
I will be adding cumin to the chicken. I will also be adding sauteed onions and tomatillos to the sauce and then using a stick blender to make it all smooth. =D
Melia says
It also works very well with cream of chicken.
Katie says
I am addicted to black olives, so whenever we have these, we throw in a can of chopped black olives as well as extra green chilies.
Victoria says
Are you using corn or flour tortillas?
eb569aa0-0f31-11e1-a7c0-000f20980440 says
OMG this looks so yummy! I know what I'm gonna do with leftover turkey after Thanksgiving. YUM!
tastie says
This is the EXACT recipe from the Foodgawker site. And yes, these enchiladas rock. I recommend extra green chile.
Stephanie says
I found this on pinterest as well. Going to make tomorrow for my 92 year old Grandma.
Kristi says
Did you use flour or corn tortillas? Can't wait to make these!
Wannabeafoodie says
I'd personally recommend flour.
Ctepe says
We use corn, but I have used flour too! Both work try each, see which each person in the house prefer,same with sauces, white or red, it is a split 2/2 about which is best!
Cari P says
I was wondering the same thing. Enchiladas are traditionally corn, but it doesn't specify.
Michelle says
Soft Taco Shells = smaller flour tortillas - flour is usually sold by what it is used for (smaller for tacos - larger for burritos) the smaller packages say white flour - tacos or burrito size - the burrito ones are like three times bigger than anyone's head - so those would not be ideal! I am going to try flour and possibly switch back over to corn - hubby is Mexican so we will see what he says!
strawberrymary says
Use corn. It's the best. My grandma used to make these when I was growing up and they were my absolute favorite. 🙂 Enjoy!
Brenda says
These ARE the absolute best enchiladas ever. I make a pan of these every week and hoard them for myself.
LP aka A Crafty Southern Chick says
I found these on Pinterest, made them last night. Hubs and I LOVE them. Easy, flavorful, yummy!
Heather says
These sound delish! I'm going to add onions and some sour cream inside the enchiladas and make the rest according to this recipe. Can't wait. Making these babies tonight!
Alli Blue says
Found you via Pinterest! These look MOUTH WATERING! OY!
avarner87 says
Honestly, best Enchiladas I've had in a long time! I love Mexican food and this is just the BEST. The sour cream turns into a queso type taste once its all baked. Just follow the recipe carefully.
AirForceWife and Mommy of Two says
I cannot wait to try these. I am following your blog and can't wait to see more recipes 🙂
http://airforcewifeandmommytwo.blogspot.com/
Nicoly says
I grew up on a very similar version of these enchiladas. We make the sour cream sauce the same but also dip the corn tortillas in a traditional enchilada sauce before we roll them and add sliced green onion to the filling. You can also make them with ground turkey or beef and layer like a lasagna instead of rolling. It all tastes the same in the end. The key is the sour cream sauce, what you do with the rest is up to you! I've never added cheese to the top before, I'm going to try that!
Unknown says
I use half sour cream/ half very softened cream cheese(low fat), and also caramelized bits of onion...sometimes a dash of chipoltle. A hint of smokey flavour adds so much : )
Adriana says
I'm following you now. I found you on Pintrest. Thanks for the great recipe!
The Divers Wife says
This recipe is SO close to my grandma's recipe! I don't use chiles, though. I use extra hot green chile salsa (La Victoria) and I've given up on rolling them. It's so much easier to whip them out layered-style. They freeze really well, too!!!
Shawnee says
This looks delicious. I found you on Pinterest. Thank you for this great recipe.
Sarah Marie says
Hey there, found your blog on Pinterest, I have a blog as well that features food and whatnot and I would LOVE if you would follow me and give me advice. Let me know!
Laura says
We made these tonight! Fantastic!!!
ccnevil says
I make a similar "enchilada" with flour tortillas and I use cream of chicken soup(instead of cooking a mixture of broth and a roux)with the sour cream and chiles. I add a little of it to the chicken inside of the tortilla as well as on top and finish with mozzarella and jalapenos.
Ms Bingles Vintage Christmas says
Looks FAB! Boy, I am getting hungry!
Thank you for sharing!
Leticia
brlracincwgrl says
These look amazing! I found you via Pinterest!
partyoffivetn says
This was sooo yummy and easy for dinner tonight! Thanks!
Debbie M says
I found this from Pinterest too, and made it tonight, but with leftover turkey, and the broth I made from boiling down the bones. SOOO amazingly good
Jessica says
Made these last night. They were sooo good.
Cindy says
So Yummy!! Had these tonight. Hubby ate them up. Thanks!!
Jennifer says
I too got here from Pinterest 🙂 Thanks for sharing this recipe. I'm going to try it out!
Duffin Family says
Thanks for the recipe! I just made these and my family loves them! So easy to make too!
Jessie says
Made these tonight with 2% cheese and light sour cream. SUPER delicious!
Really Rainey says
These are all over Pinterest! They look amazing and its all ingredients I have in my fridge now so I'm going to make them tonight! Thanks!
Rainey
Sarah says
Found you from Pinterest (of course). Made these tonight and have fallen in love. Thank you for posting them! 🙂
Kelly @ Wisdom Begun says
I will be adding this recipe to my monthly menu plan. Thanks for sharing!
Elise says
How spicy are these? or are the chillies more for flavor? I have zero tolerance for spice...
cweedy says
These are just awesome. I shredded my own monterey jack and also some white sharp cheddar. I probably added about a cup more cheese to the top than it called for. The only other change I would make is I would take a little bit of the sauce that you make and put inside of the enchiladas with the meat mixture.
D'Arcy says
I'm making these now, can't wait for the timer to go off. Of course I did taste a little bit of the sauce before I poured it over the enchiladas and it was sooo good, so I'm sure the rest of the dish is going to be great too. I do agree with @cweedy that next time I'll most likely use some of the sauce for inside the enchiladas too.
Thank you for such an easy recipe, found you on pinterest.
Alos, @Elise, the enchiladas aren't spicy to me. I can handle heat (love mild Ethiopian food, and even then that's spicy), but I think these would be ok for you. My husband also doesn't like too much spice, but these I know he'll be ok with.
Caitlyn says
I would like to try to make these tonight but I'm vegetarian, so do you think I could use veggie stock and black beans instead of chicken?
alex says
I make them with veggie chicken and it's delicious! The brand I use is Quorn. 🙂
Joyful Momma says
Yes, I think you could. Let me know how they turn out. Happy cooking!
Our10kidsRgifts says
YUMMMMMMMMMMMMM!
BethVanRhee says
Tastes great and have made them twice. My sauce doesn't thicken, though (still tastes wonderful). Any suggestions as to what I am doing wrong? Pinned from pinterest 🙂
melbennett says
I would shorten the cook time for the butter and flour. If flour is cooked too long it loses it's thickening ability.
sboudria says
I made these tonight and they are WONDERFUL!!! My husband keeps going on and on about how great they were!!
ERIN P. says
Corn or flour tortillas ?
Wanton Wench says
I've been making a dish *very* similar to yours for years and it's always a huge hit! Tonight, I followed your recipe 🙂 The enchilada's are in the oven now and smell incredible! Found you on Pinterest... love your Blog 🙂
(I always use flour tortillas for chicken, corn for beef or pork)
welkerk says
I'm a vegetarian and I made these tonight using vegetarian "chicken". I warmed the chicken in enchalada sauce in a skillet first. I also added black olives to the top.
oklanannie says
FANTASTIC! And easy to make, too!! This is becoming a favorite at my house. I found you on Pinterest.
bear0920 says
These were absolutely amazing!!! I plan up make these weekly...forever! Thank you!!!
Laura.H says
Great Recipe! Just needs a few additions..I seasoned the chicken with paprika, cayenne and pepper. For a quick way to make pulled chicken, all you have to do is boil it in quartered pieces(about 10-15min) already seasoned. I also added a couple of tablespoons of kosher salt to the water(like you would for cooking pasta). I too, added sauteed, caramelized onions with brown sugar and diced yellow pepper to the chicken/chz mixture. I bet cilantro and some diced tomatoes would be good on top!!
Buff says
good tips
Claudine says
I also found you on Pinterest. Made this for today's lunch, and the family loved it. Thanks for the recipe!
nlthomps says
Can I prepare this ahead of time then throw it in the oven for dinner tonight?
Joyful Momma says
You can make the enchiladas before and the just make the sauce right before baking would be my recommendation. I bet you could also make the sauce and just store it separately and pour on top just before baking. That would be a great way to do it. Enjoy!
nlthomps says
Thanks for the quick response. Ive got the enchiladas all wrapped and waiting. Thanks!
Etsy.com/shop/RedScarfVintage says
Easy, Creamy, and Tasty. I took advice from previous comments.....I diced and caramelized a medium onion then added to chicken mixture. I also added salt, chili powder, onion powder, and garlic powder to the chicken mixture as well. I bet this would be tasty with ground beef/ground turkey as an alternative.
Well done J. Momma!
Lisa Behsman says
I have been making these for years. so so good! I mix chilis in with chicken mixture and add cumin.
Amy says
My mom makes a recipe similar to this although hers has a few more ingredients. It is absolutely DELISH and one of our family's favorites! This looks so close to what hers is like. Do you use corn or flour tortillas in this recipe?
Traci says
I am making these right now!!! They smell just wonderful.
stacinich says
gonna try making these asap!
Lea Ann says
Just found your blog from Pinterest. Look forward to following your posts.
Jacklynn says
Found you on pinterest. I love how tasty this is! I like to use extra green chilis in mine. I wrote about using this recipe (and linked back here to your blog) on my blog today.
http://themamamama.blogspot.com
kleemcp says
Also found you on pinterest. Got a tip from my daughter's sister in law and it works great! If you need shredded chicken put big hunks in your kitchen aid stand mixer and use the blade. Shreds chicken perfectly!
-Susan- says
You are ALL over Pinterest and I see why! Going to make this yummy recipe this week! Thanks for sharing!
Dayna says
I had these tonight for dinner. I added rotel to the chicken mixture. Yummy! Thanks so much!
CraftyMomOf2 says
Also found you on pinterest! Looks yummy!!! I can't wait to surprise my hubby with these tonight!!!! Thanks!
rach. says
i feakin' love this.
love, rach.
http://www.so--hi.blogspot.com
Brittany says
All purpose flour I'm guessing? I'm new to the whole cooking thing. 🙂
myukii says
I made these vegetarian! I put spanish rice, steamed peas, corn and carrots and tofu inside instead of chicken. I also used veggie stock. SO YUMMY!
Zimms Zoo says
found you via pinterest. my kiddos love these and we have made them 3 times already! thanks for such a yummy recipe.
AuntDD67 says
This is what's for dinner tomorrow night! I've been looking for a good, simple recipe and this sounds like it will fill the bill! Can't wait!
Ann says
Found this on Pinterest and had to make it that very night! Note to self: chicken broth is a good substitute for white wine in cooking, but white wine is not necessarily a good substitute for chicken broth, HAHA! The taste was definitely very "winey" but my husband still loved it! I didn't think it was the easiest thing to make just because of the preparation (then again, I did try to make "caramelized onions" and that took a while), but I imagine the next time will go much smoother!
Nin10doll says
Looks like you're blowin' up from Pinterest 🙂 Found you there too! Looks great. Trying it tonight. Thank you.
casicola says
I made this as is and it was AMAZING....thank you so much!!!
Kelly says
I made this last night with no changes and it was delicious! I will make some changes to the chicken mixture next time, maybe add an onion and some spices, but this was really good. Even my 2 year old ate it which is a big deal!
K-Sue says
I found you on Pinterest, too - gonna give these a try!
Karla says
I tried these with refried beans and whole grain brown rice inside the tortillas. I also made a dip by layering the beans, rice, and topping with the sour cream sauce. Instead of flour I used corn starch with 1/4 cup cold water then the butter, chicken broth and sour cream. They both turned out wonderful! Next time I think I will try to spice it up and instead of using the green chilis put some salsa inside and some of the sour cream mixture inside as well. Thanks so much!
leahi4 says
this sounds real good
Cherie says
Ok, so my friend made this today and brought it to work and so now I have to make it.. To die for!
Door County Custom Cakes and Cookies says
Found you on Pinterest, and now follow your blog.
http://doorcountycustomcakesandcookies.blogspot.com/
Becky says
first off.. Pinterest is my new Love! I found you there... The Enchilada's are in the oven as i type this. I can already tell they are going to be yummy! Thank You 🙂
Jaima of Ring Around the Rosies says
Exactly what Becky said above!!!! They're in my oven and I pinned this recipe a long time ago!
Khill1812 says
I made these last night and it turned out so yummy! I added taco seasoning mix, half a can of rotel and black beans (drained/rinsed) to the chicken and cheese mixture. I used the other half can of mild rotel instead of the chiles to make it more kid friendly. This will definitely be made again.
Sarah.Sunshine1988 says
How should I cook the chicken before hand?
Joyful Momma says
Sara.sunshine, I like to toss 3-4 frozen breasts in the crock pot with some broth and let it cook on low all day. I have started adding cumin and taco seasoning while it cooks for some extra flavor. Enjoy!
beamer72 says
OMG we are making this right and it smells so YUMMY! Can't wait to eat it!
Joyful Momma says
Isn't it such a yummy a smell?!! Enjoy dinner. 🙂
Jennifer says
It was super easy and really good. For me, I might use a can of rotel instead of the canned chilis. Really good recipe though. Thanks!
Kim Anderson says
I have the same question several other posters have had, which has not been answered yet. Flour or corn torillias??
Joyful Momma says
Kim, you can really use either. I use flour because that is what I always have in the pantry. If you do try corn, let me know what you think
Ms. Anonymous says
Recipe sounds great, but a flour tortilla makes a chicken burrito. A corn tortilla makes a chicken enchilada (which I believe is what is confusing everyone).
Nancy B. says
I always use flour tortillas to make enchiladas. usually burritos are not baked like this. It doesn't really matter, just personal preference. I have noticed that the farther north you get the names of Mexican dishes get confused!
Kris says
Tried this recipe last night, it was 'Ok' it definately needs more spices as suggested by previous comments, even though I did this, it was still a little bland. Next time I would add more spices to the chicken mixture as well as the cream sauce, I will also add green onions to the chicken mixture. My kids said they prefer the other Enchilada recipe I make, so back to that I guess. 🙂
Melissa H. says
I made these last night, and they were really good. I'm an enchilada SNOB, so finding another recipe besides my old "tried & true" is nice! My family really liked the recipe too which is saying alot because they are snobs when it comes to enchiladas as well. I believe that if you think this needs more "spice or flavor" then your palate is probably pretty numb. If you over spice you kill the true flavor of the food. Just my opinion.
This time I used corn tortillas, but I suggest using FLOUR tortillas. The corn tortillas tend to get mushy and fall apart. Which I'm sure has to do with the amount of liquid in the sour cream sauce. Also, next time I make these I will probably try the half sour cream, half cream cheese suggestion that someone else posted, to cut down on the "liquidity" of the sauce. I also used a can of Rotel instead of just green chilies, so next time I will also DRAIN the Rotel before adding it to the sauce. (probably another reason for the high liquidity. At the end of the day this is a great tasting recipe and it's definitely a keeper. Not bland at all. P.S. my son liked the way it all blended together when my corn tortillas fell apart, so if I don't have flour tortillas next time, I may just make it into an enchilada casserole instead of regular enchiladas. 😉
kimsparkle says
Wow! I tried this tonight - amazing! I cooked the chicken in the crock pot on high for a couple of hours in chicken broth, cumin, garlic salt, and chili powder. Then shredded the chicken adding green onion, chili powder, cumin and a bit of dried cilantro to the cheese and chicken. I made the tortillas from scratch because we were out and must say. So proud of the way it turned out. 🙂 Thanks!
Danielle says
So excited! Love me a new food blog!
CarolineKS says
I found this on pinterest and gave it a try. I used rotel instead of just green chilies. I also added onions to the chicken. It was delicious! Thanks for sharing 🙂
Kathy says
made these last night. I need to buy another 9x13 pan and double up. They were gone in just minutes! so so so yummy. Thank's for sharing.
Lori (All That Splatters) says
Found these on Pinterest, too. They look easy and delicious. Great post!
gin says
I am so excited to make these; can you tell me if you used corn tortillas or flour?
Thanks for sharing!!
gin says
Never mind, just read the comments! Thanks again!
Jamie says
FOR GLUTEN FREE: Use CORN tortillas, Gluten-free all purpose flour (mine's a bean mix) and make sure your broth is GF as well. YUMMO! Celiac-friendly!
Lauren Bandfield says
I have to say that i made ths for dinner tonight and this recipe is AWESOME!!! It was easy and SO VERY YUMMY!!! THANK YOU!!!
Mandy says
Yum this looks great! I will be trying it!
Jamie says
I also added 1 1/2 tsp. each of: garlic powder, Cajun seasoning, cumin, pepper, and chili powder to the white sauce, it needs the flavor!
Linda K. says
Your recipe is the first thing I re-pinned when I joined Pinterest this week--can't wait to try it out!
Nicki says
We just had these for dinner. They are SOOOO good! Thanks for sharing!
KB Momma says
These were fantastic. I've never tried making enchiladas before, but these were fairly simple and they were an instant family favorite. We will definitely be making these again, and again, and again. Thanks!
Kim says
Tried these tonight after getting this off pintrest. LOVED!!!!! Thanks for sharing!
God-centered mommy says
Made these last night, they are SOOOOOOOOOO Good!!!! Made them exactly as recipe called for. 🙂
laroo906 says
Made these for dinner! They were delicious!!Just used meat from a rotiseree chicken.. Super easy and quick!
Rene' says
I have made these two times. Once using flour tortillas and once using corn. I think the corn was much better. The flour got way too "doughy" and mushy. But the corn was really good. I also added about a cup of finely chopped onion sauteed in a little butter to the chicken mixture for a little more flavor.
Rene' says
laroo906...I used rotiseree chickens too. Very good and easy. And you get the flavor from the rotiseree!
motslm says
I found this on pinterest. This looks so good, can't wait to try it!
Sarah Voigt says
Can these be made in the morning and refrigerated? Or at least just the sauce?
Heather says
THESE ARE DELICIOUS! I altered the recipe a little bit by using "tommatoes with green chilies" and using cheddar jack cheese instead of monterey jack. LOVE them! Thanks for sharing! (I also found this on pinterest.)
Heather says
My bf takes them to work the next day and says they are still wonderful!
ajoelle says
I made this tonight and it was so good, the kids loved it too! I did sauté a 1/2 of a chopped onion in the butter then removed it and let it cool to add to chicken and cheese mixture. I added one more tablespoon to the butter that I cooked the onions in to then make the sauce. I think this added some great flavor. So easy to make too!
Candizzi;) says
Baking them in the oven as we speak!! I can't wait to try them. I used low carb tortillas though!
Kristen P. says
I made these tonight. HUGE hit with me & my hubby.... kids not so much. I sauteed some onion & green pepper for about 2 minutes and added it to the chicken/cheese mixture. Thank you for the recipe!!
sharlablue says
If the French made enchiladas, this would be it. The sauce is Volute sauce--try bringing the broth (or better yet, the chicken stock) to a boil before adding to the roux for some serious time savings and better thickening.
Kimmy W says
Since finding this recipe on pinterest, it is on our menu every week. Thanks for sharing.
steph9803 says
Oh my goodness..these are awesome! I had to improvise some. I added pinto beans and an onion to bulk it up some and to that I added cumin and chili powder along with the chicken and cheese..substituted greek yogurt for the sour cream..I only had whole grain tortillas which was was worried about..but they turned out GREAT! It was a HUGE hit with the kids and adults! Will be making these often..thanks!!
AnickH says
made these once as is and they were just ok. my sister said she made hers with 1/2 c cream cheese and 1/2 c sour cream instead of 1 full cup sour cream. she said it was really good that way. so i made it again, using the cream cheese, and omg, so much better!!
sugaredparasol says
I want to make them but wonder if I could make a veggie mixture to put inside or if the veg would get too watery. Maybe black beans, onions, some red bell peppers, and jalapenos?
I guess I could cut down on some of the veggie stock to offset any water that the veggies give off?
Thoughts, anyone?
steph9803 says
I added beans and onions to my chicken mixture and didn't have any problems..so I don't think it would be a problem.
Ms. Anonymous says
This comment has been removed by the author.
Ms. Anonymous says
Just to clarify: The recipe is called White Chicken Enchiladas. This means it should be made with corn tortillas. Once you use a flour tortilla it becomes a chicken burrito. It's probably good with either, but a enchilada is typically made with corn (see wikipedia below). Joyful Momma's Kitchen recipe could have been more specific for those who are unaware of the difference.
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. http://en.wikipedia.org/wiki/Enchilada
A burrito or taco de harina,[1] is a type of Mexican food. It consists of a wheat flour tortilla wrapped or folded around a filling. http://en.wikipedia.org/wiki/Burrito
Nancy B. says
Wikipedia is not a very good source to base anything on, especially Mexican food. Maybe you should lighten up on your definitions, or take a trip to Texas.
DD says
I promise I'm not trying to be rude, I'm honestly curious; are tortillas called soft taco shells in some states? I've seen this before & I was wondering if the packaging itself is labeled this way or if it's just relative to where one lives?
~Just curious in Cali
steph9803 says
I don't think it's that big of a deal...it is absolutely delicious and the details in the name are not what makes it or breaks it...at least to me? Wikipedia...really? lol
Thanks Joyful Momma for sharing..just found you through Pinterest last week and love your site :0)
Sara Connell says
I agree! It really doesn't make that big of a difference! It was YUMMY!!!! I made them tonight. My family loved them! 🙂
Kathy Johnson says
Made these for dinner this evening with a few modifications (added..can of rotel tomatoes with green chillies, cumin, chili powder, garlic and some green onion) Awesome recipe!! My family loved them. Thanks for sharing!!!
CassWen says
I made this dish for my family last night; they were a resounding hit! I used B/S breasts and thighs and baked them with a variety of seasonings. I served it with Mexican rice. This was easy to make, devoured in record time and a breeze to clean up after. Thank you for sharing this great recipe!
P.S. I found you on Pinterest!
~holly says
I made these gluten-free for my family by using white corn tortillas. There was only one problem....My family was mad that there were no left overs! 😉 Yummy!!!
casbery says
This comment has been removed by the author.
Tracey says
This was good, but we thought the insides needed more flavor...I liked someone else's idea of sauteing onions with the chicken, but we were also thinking some homemade salsa or at least some chopped up tomatoes and cilantro would be a great addition to the inside as well. Great base recipe, our family just wanted a little more flavor!
The Spanish Dahlia says
Hi, I also found your pic of enchies on Pinterest. Going to try to make them tonight or tomorrow. I was born and raised on the traditional red sauce and everyone who has mine says they're to die for! Thanks for sharing!
~ Stephanie
AYo says
We love these at my house! We've made some slight modifications to reflect our taste- add some sauted corn, green peppers, and onion to the chicken. Season the chicken with cumin, chili powder, and paprika. And sub greek yogurt for the sour cream for a little extra kick- delicious! About to test the recipe on a large group for the Super Bowl!
Jill says
Love these!! I pre make them for my brother and law and he takes them to work and all of his co workers are jealous! We add extra green chiles to them and sometimes pickled jalapenos. Thanks for the great recipe!
DeLuxx Life says
Making these in a few minutes!! Perfect Super Bowl food!
Unknown says
Loved these! I can't follow recipes, so I did make some changes, but the base recipe itself is great! I used white corn tortillas. Added onion to the chicken as well as pickled jalapeno. I also added about half a cup of Monterey Jack to the sauce along with cumin and pepper. Served with my pico de gallo on top and I am in heaven!
Tarinia says
Ive made these twice now. I use leftover crockpot chicken from another meal. Ive made them with leftover salsa lime chicken and leftover cheddar chicken. I also add spanish rice inside. Its a huge hit at my house and an easy, inexpensive way to stretch leftovers.
Huge hit with my family!
steph9803 says
I skimmed through the comments looking to see if anyone added spinach? I have a family of 6 and am wondering if that would be a good way to add more bulk. thanks 😀
Renee says
Made this last night. Quick, easy and delicious. Used traditional store bought rotisserie chicken (also used the broth from the chicken in the sauce). Instead of white flour tortillas, I used Joseph's brand oat bran and whole wheat tortillas and added red pepper flakes and cayanne to the meat mixture and sauce (I love spicy). Will make this again and again.
ryetime says
Gluten free: used penne pasta and gluten free flour! My husband who hates cassoroles loved it. Also, didn't have green chiles so used green salsa. Yummy
Jacqueline says
These are amazing! I made them twice already! Thanks so much for sharing!!
Moe says
I'm making these, I added seasoning to my chicken (garlic,salt,pepper) and cooked it down with bell pepper and onion.Also added some seasoning to the mixture (basil,cilantro,oregano) Looks yummy!
Jackie Alcorn says
HOW does one PRINT these recipes? Can't see any print button. Am I suppose to have a laptop in the kitchen?
Unknown says
Much thanks to Sharlablue for the time-saving tip of boiling the chicken broth before adding it to the roux. It worked like a charm! The minute the broth hit the roux, the mixture was already thick and bubbly! Very nice! Thank you again!
happygranny says
This was so, so good! Hubby loved it (and he's very picky) and took some to friends who were in the middle of a moving day. Big hit! I did add about 2/3 can medium red enchilada sauce to the "sauce" and 2 cans of green chilis. Oh my!
L says
Made this tonight =) Smells yummy. Its just in the oven now =)
Much Love,
L
(allglorious-within.blogspot.com)
The Duncans says
Made these recently, forgot the chiles, but we topped our servings with salsa and more sour cream. Everyone loved it! The boys want 1/2 of the enchiladas to by cheese only next time.
Unwritten says
I made this with rotisserie chicken. I sauteed tri-colored bell peppers, added the chicken breast and lots of spices for flavor. Taco seasoning, garlic powder, onion powder all gave the filling tons of flavor. I also added diced hot jalapeno to the sauce with fire roasted diced green chili. I doubled the sauce amount because I do not like dry enchiladas. I used white corn tortillas layering all the ingredients lasagna style. I fed 10 people, they are still raving about the dish!
I'm wondering how ground beef with the same spices would turn out as a filling?
CatVal04 says
Do you know how many calories are in this dish? Or maybe how many calories each enchilada would be??
Thanks so much for this wonderful recipe. I've made it a few times and it is delicious!!
Angie {Successful2gether} says
You are still all over pinterest! congrats on the success of your recipe!
Debbie says
Just made this tonight. I hadn't eaten all day (I know, so bad!) so it was worth the cheat! The husban and kids loved it, and so did I. One of my daughters thought the sauce was a cheese sauce, it tastes like it! I used an already cooked rotisserie chicken from the store and that probably made it even more tasty, as I can never get my chicken to taste that good (cooking impaired) lol! Thanks for the recipe!
Cadens Mom says
Just a thought, when I have to boil chicken for use in other dishes, I add 2-3 cubes of chicken bouillion to the water to boost the flavor. When cooking chicken breasts in the crockpot for shredding and use in recipes like this I add a little chicken base, pepper, and other seasonings (depending on what recipe I am using the chicken in)and it comes out very flavorful.
Crista says
Made this tonight and it was super yummy! I used a rotisserie chicken and added spices to the filling and the sauce as well as some jalapenos (my family likes spicey)! Only change I will make next time is I will use corn tortillas instead of flour - the flour ones were a little think and kind of slimy (still very yummy, but my husband is a texture eater and it threw him off a little!). Over all super yummy - will go in the recipe folder!
CMW says
I mentioned you in my blog for this recipe 🙂
http://whitfieldshomeinthecountry.blogspot.com/
Thanks!
Carol
laurabob05 says
These are fantastic! My sister-in-law found the recipe on pinterest and made them. I'm sharing the recipe with everyone!
huskyfan says
Very yummy - Made these this weekend - they were a big hit - Just did the chicken different - I didn't have time to make my normal chicken so I bought a rotisserie chicken and added a can of rotel to it after shredding the chicken - Yummmmy - Next time I will chop some jalapenos for a bit more kick - but quick easy tasty recipe - Thanks
Jessica Johnson says
UM. THEY LOOK SOOOOO GOOD. Need to make. Like now. Thanks for linking up!!
Corina says
I made these last night, followed the recipe exactly and they were a hit with my whole family! YAY!
Jenn says
Made these gluten free using corn tortillas....in the oven right now!! The corn tortillas kept ripping, but I am sure that is a user problem 😉 We are new to the whole GF thing and I miss the flour ones, but had to switch for my hubby and daughter. Can't wait till they are done!!!
Misty's Life says
Made these exactly as the recipe and we love them. There is only 2 of us now so we split the rest in half and put in the freezer for future dinners. Hopefully they will freeze well. Thank you for sharing!
Prestwich_D says
I just made this tonight! Got the recipe from Pinterest. It was absolutely delicous and incredibly easy! I added chili powder to the chicken mix and garlic and onion powder to the liquid, just as someone suggested. Thank you!
Vicki B says
Found your recipe via pinterest...
Made these tonight - and I loved them! Can't wait to try more of your recipes. Keep up the great work!
brettlynnae says
I started out using olive oil instead of butter. Boiled chicken and used a food processor to shred. I also shredded fresh cilantro onion tomatoes and spinach and added it all to the chicken to roll up. the only thing i added to the sauce was chili powder. Turned out good and I was able to get some healthier foods mixed in.
Ranae says
Excellent recipe. Found you through a friend on Pinterest. I am on Weight Watchers so I skinnied this meal down. Tastes great. The only problem I had was the broiling part. I had them in for like 1.5 min and they started to burn. I think I'll just forgo that part next time, otherwise they are yummy. (I'm eating before the family, so we'll see what they say) I will make this again, it's super easy.
Ranae says
So they were a HUGE hit with the family too. Going on our menu again very soon!
Cobby says
I made these last night and loved them. It was like Chicken ala King goes to Mexico. Will definitely do again. Thanks for sharing.
82calni says
I made these tonight and they were great! I subbed the chicken for ground beef, and used veggie broth instead of chicken. Everything was great, I did add onions to the ground beef and cheese mixture that I cooked quickly in a pan with olive oil! I had a lot of ground beef left over so I sprinkled it on top before the cheese sauce. So good and EASY!! Also the "corn" tortillas that I used had green chillies in them, from Whole Foods, added a good flavor!! My husband loved it! There are zero left overs and it was just him and I!!! Well and my 14th month old son, but he only can eat so much!:)
ccva says
I'm making these tonight!! The hubby can't wait!! My main concern is that it may be too spicy for the kiddos? Anyone had this prob or no?? I am going to add some Mexican rice in with the chx along w/ extra seasoning (not spicy), and going to do half cream cheese- half sour cream. ( It always seems as though, to me, cream cheese sometimes takes away a little of spiciness, etc. ) I'm really excited about this recipe, sounds Delish!! And a great alternative to the red!!! Thank you so much for posting!! I'll comment on how good it was after dinner!! ;)) -- if anyone could go ahead and give me some feedback about the spice factor for my kids, I would greatly appreciate it!! (that way I'll know to make a separate pan for them if need be!) thanks so much!!!
Joyful Momma says
These are not spicy in the least. Don't let the green chillies intimidate you. They are not spicy, just have flavor. My husband eats no spicy food and he and my 2 year old gobble them up!
Flicabug says
I've made these several times now and they are AMAZING! 🙂 Thanks
The Adventures of Treasure's Island says
Made this tonight for dinner and they were very delicious!
sweetsue says
I tried this a last week and am going to make it again tonight!
kasey0712 says
Just made these tonight. Soooo good! Only thing I changed was I added cumin to the chicken and cheese. My husband loved them!
allison_joan says
What size tortillas do you use, as in how many inches? I want to make them tonight, this looks delish!
Melissa says
I made this tonight for dinner. Literally just got up. My husband wants to know when i plan on making this again! Thank you so much for your sharing of your recipes. It helped get us out of a major rut! Super easy and tasty! I served over mexican rice. We are having Taco casserole tomorrow 🙂 Thank you again so very much!
Kelly says
Any tips on making ahead and freezing for later use?
trafficbybuff says
Do you think greek yogurt would work in place of sour cream? Love all your recipes btw!
Sarah says
I was wondering the same thing. Making them tonight with low fat sour cream. Next time I plan on trying Greek Yogurt...when I get around to it, I'll come back and let you know 🙂
mc says
my husband took a bite of this and said, "you know when you take that first bite and think, 'oh yeah. this is a good one......' yeah. this is one of those." and it got better the second day as leftovers when the taste had infiltrated everything.... such a good recipe. making it again tonight!
Cassie says
I remember seeing this exact recipe from an old issue of Southern Living, and just as it did then, it cries out for salt and seasoning. I found that simply salting the sauce drastically improves the flavor. That one simple addition would be helpful for first time users!
Emma Schmidt says
Loved these so much that I shared them on my blog!
bedb5100-945b-11e1-ac1b-000bcdcb2996 says
Do you think it would taste the same if you prepared this the night before and just popped it in the oven the next day??
Annie says
I was wondering the same thing. I want to bring it to a friend who just had a baby, but would have to make it the night before. Thoughts?! BTW, another friend made these for a get together and I couldn't get enough!!!
547e894e-9d4d-11e1-b6bf-000bcdcb2996 says
IDK about waiting until the next day to actually cook them, but when I make them for my family we always have leftovers and both myself and my hubby will take them to work the next day for lunch and they are just as wonderful heated up in the microwave.
Joyful Momma says
Yes, that would be just fine. I have taken them to friends in the morning and they just put them in the oven when they were ready to eat that night. May take a smidge longer to heat.
jenib22 says
These are amazing!!!!!
Christine Culler says
I made these last night and everyone really enjoyed them 🙂 Thank You for the WONDERFUL recipe...the sauce really makes this recipe 🙂
Zgurls says
I recommend adding one can, undrained, each of black beans, diced tomatoes/chiles and creamed corn to the shredded chicken for great flavor and a little moisture to help keep the chicken from becoming dry. It's a family hit every time!!
Unknown says
Hi I am planning on doing these tomorrow, but what.type of chiles where used? I don't like spicy. So I am wondering do we have to use them!?
Joyful Momma says
Go ahead and use the canned chopped green chillies. They are not spicy in the least. My husband doesn't like anything spicy and he gobbled these up
Unknown says
Thank You, those where the type I bought but thought they where going to be too Hot. 🙂 I actually didn't do them yet. But I am just starting to right now! 🙂
SummerTyme says
Thanks for sharing such a wonderful recipe. I made these and even my picky hubby liked them!
Mipsy Jo says
If you're from the Mid West somewhere...like Heber Springs, AR (no offense Heber Springs!) ...then you might like this type of food.
But I live in So Cal...and we have the best enchiladas around and even better recipes.
Sorry this recipe is just "ok" in my book.
If you need bland...this is for you.
Although I will say...it is a good recipe to "jump off" from and spice the heck out of it! LOL
Sorry Joyful Momma 🙁
Tina @ MOMS CRAZY COOKING says
Thanks for a great recipe! I blogged about these and will be making them again tomorrow! http://momscrazycooking.blogspot.com/2012/04/this-weeks-cravings-79-mexican-dishes.html
547e894e-9d4d-11e1-b6bf-000bcdcb2996 says
Hate to burst your bubble, Mipsy Jo, but SoCal enchiladas ain't got nothing on enchiladas in Texas.
Susan B. says
lol...have eaten 'mexican' food in So. Cali....ewwwww. Nothing like Tucson or Phoenix mexican food - all categories!!
547e894e-9d4d-11e1-b6bf-000bcdcb2996 says
These are wonderful! My family and I are enchilada fans from Texas and we're hard to please and these definitely hit the spot. The original recipe is great for people who don't like (or simply can't handle) a lot of spice. But at the same time, it's a great starting off point for creating something with more flavor. I tend to use a little extra sour cream, as I am a sour cream lover. I also use a small can of rotel along with the green chilis for a little extra flavor. When it's just the hubby and myself, I sautte some onions to add to the chicken & cheese, as well as throwing in some chili powder and garlic powder for a little extra flavor. With the kiddos around (who are both picky eaters), I more or less follow the recipe. Either way, they are delicious!
Beau, Amanda, and Gracie says
Do these freeze well?
Mary K. says
I agree with Mipsy Jo, they are pretty bland, but it is a great starting point. Someone sent a pan of enchiladas as funeral food, and they were so good. I think this maybe the recipe, but I'll have to spice the hell out of it. I like semi spicy food. Maybe try spicier green chilies. It also seemed like the bottom of the pan got pretty dry, maybe pour a little bit of the sauce in the pan before placing the tortillas in. I will definitely try these again with the variations.
Brenda says
Can these be frozen? If they can, what would be the best way to do that (prior to baking, after baking, etc)?
Joyful Momma says
Go ahead and freeze these before you bake them and do not add the sauce. Then just thaw and bake as directed or bake from frozen just increase the bake time by 50%. Make the sauce fresh and add it before baking. Enjoy!
Hannah Giselbach says
This comment has been removed by the author.
Hannah Giselbach says
I make these all the time and they are always a big hit. Thanks for the recipe.
Chris Edwards says
I made these last night. The only thing different is that I added a can of Rotel just out of preference. Yummy!!
TrixieJo302 says
This is one of those recipes to double and freeze one! I'm always on the hunt for freezer meals! (0=
Thanks
tammy miller says
I was making the recipe, but couldn't get the broth to come to the thick n bubbly state??
Marie says
Making them now! Cannot wait to try! I did add black beans to chicken mixture as well as a little cream cheese. Found this on Pinterest!
jackie.torrey says
My husband LOVES whenever I make these. I also add several spices to the sauce and chicken. We like our food spicy. We also add spanish rice inside the enchiladas. Lots of tapatio hot sauce sprinkled on our plates as well. 🙂
Joyful Momma says
If you have trouble getting the sauce thick and bubbly, remember that it will only be a bit thick. It wont be thick like sour cream or a cheese sauce. It will just not be as thin as broth.
And, If you want to make these in advance, you can make just the enchilladas and either keep them in the fridge for 48 hours or freeze them for up to 3 months. Just add the sauce right before you bake them.
gemineye61 says
This is almost identical to a recipe I have been making for years...and I do mean years! It is my kids favorite...so much so my 23 yr old son has it memorized and makes often!! A great one to make and freeze to give to a new mom, or to a family in need.
Monica says
Amazing recipe! 🙂 The whole family enjoys these.
I always add some salsa to the chicken mix, and make extra sauce cuz we like them saucy!! I also dip the rolled tortillas in the sauce before placing in the pan, to make sure each one gets totally covered, then pour the remaining sauce over top.
This time I'm using jalapeno havarti cheese, although usually I just use mozzarella cuz it's what I have on hand.
I like the idea of adding some black beans to the chicken... trying it this time! Because of the beans, I got 13 stuffed-full enchiladas. 🙂
North Royalton Community Garden says
Hello from Cleveland, Ohio! I found you on Pinterest and adding this to my "Recipes to Try" board. These look awesome! Thanks for sharing.
Sarah says
Could this be a freezer meal?
Elyse says
Ok, so i never respond to these things, but, i had to tell you how great these were!! I made them last night for some friends and they were sooo yummy. Everyone loved them! At first i was a little put off by the sour cream sauce (i didnt know how it would turn out/taste) but it ended up tasting like queso! It was the perfect sauce. I also added carmelized onions to my chicken and cheese mixture. Lastly, i used both a mexican mix type of cheese as well as this new Mexican Kraft cheese that has jalapenos in it! Phenomenal, really! Mipsy Jo is crazy! You can tweak it to however you like.
Elyse says
Ok, so i never usually comment on blogs, but i had to let you know how great these were! I made them last night for some friends and everyone kept saying how yummy they were! At first, i was a little skeptical about the sour cream sauce, but it ended up tasting like queso! YUM! I also added carmelized onions in my chicken/cheese mixture (because i love onions). Finally, in addition to the mexican cheese blend i used, i also found a new Kraft cheese, made with philadelphia cream cheese and it has jalapenos in it! Great recipe, and you tweak it to your hearts desire. You don't have to live in SO CAL to make great dishes.
Ginny Bahrenburg says
I made these a few months ago, just now getting around to writing a review! These were simple and delicious :] Try it!!
Jennifer says
These were really good, and pretty simple! I'd make them again!
Todd says
How do you keep the tortillas from breaking when rolled?
Joyful Momma says
Todd, I like to microwave my tortillas slighly between two damp paper towels. This works well to keep them soft and able to roll up easily without cracks or breaks
B. says
Just made this with one of my friends... I've been wanting to make it for sooooo long. Thanks for the recipe!
Mrs. Spiller's History Bloggers says
I love spicy food and thought this was a great recipe! We added freshness with lettuce shreds, fresh tomatoes and sour cream. Thanks for a family-friendly comfort food recipe!
Mary says
Have any of you tried to freeze these? I've made them before and we LOVED them (thank you Joyful Momma!). I'm sure they would do fine, just wondering if anyone has tried? I'm working on preparing some freezer meals before school starts back up and things get crazy (I'm a school teacher and and small business owner). Thanks so much! 🙂
http://www.tylerstainedglasscreations.com
Shana says
I've made these twice now and we really enjoy them! They're my new favorite "white enchiladas". I followed the recipe except that my cheese was colby jack mixed instead of just jack. Tonight I added chopped green onions as a garnish when I served them. Thanks for the recipe!
Katie Greenup says
I'm making these right now can anyone who has made theme already pls tell me is the cream a lil on the thin side ? It's like the consistency of cream of chicken soup! Is this right?
mom of 3 lovely ladies says
What would be your suggestion for freezing these? How long to thaw, reheat instructions, etc.
Joyful Momma says
These do really well in the freezer for 2-3 months. I assemble them just as I would before baking, drown them in the sauce, let cool a smidge, double wrap in heavy duty foil and label to freeze. Thaw in fridge day before eating them and then cook according to normal instructions. The sauce may be a little more thin after freezing, so if you prefer, freeze without sauce and make that fresh. Pour it over the frozen burritos and bake until hot in the center
Charlie Nohns says
Thanks for the recipe. I, too, am a spice-aholic, so I added a few items to the chicken and the sauce. My husband ate too many of the tortillas, so we didn't have enough and only made a batch of 6. But when he came in the house he said it was the best smelling thing he'd ever smelled. He's not usually one for hyperbole, so I'll take it that he liked it.
Things I'll change for next time would be to grease the pan. I lost half of all the tortillas to the bottom of the pan. Also, I might mix up the cheese. I only had Manchego and Parmesan, so I used a combo of the two.
While I, personally, thought the recipe was okay (I've never cared for enchiladas, to be fair), my picky and hard to please husband loved it.
Ajp2013 says
How long is the prep?
Jena Silverness says
I made them GF with corn tortillas & GF flour. Family approves. Yummy.
danielle welschenbach says
would it be good with salsa instead of green chilies so it isn't so spicy for the kids?
Kerry says
Green chiles aren't at all spicy.
Kerry says
Made this for dinner tonight. Used boneless skinless thighs, marinated them in mojo for a couple of days before hand, and used the stock from cooking them as the chicken broth - they were amazing! Thank you so much!
Veann Grigajtis says
This comment has been removed by the author.
Veann Grigajtis says
The sauce does freeze well without the sour cream. Add in the sour cream after reheating the sauce to use on day of cooking. Thank you for sharing freezing tips here too. I plan to make at least one pan of this to freeze in preparation for the newborn days after our third baby is born next year....
amdwyer says
These were SOOOOO good. I made them exactly as written, except I used more chicken and cheese to fill the tortillas, and still only had 8 at the end, then put more mont. jack. on top. I used shredded chicken from a whole chicken I boiled, and the broth it produced. Delicious. Served it with fresh tomato salsa (martha stewart) and homemade guacamole, plus cilantro, sour cream and shredded romaine. Plus black beans on the stovetop with cumin, salt, pepper. And tortilla chips. This is my new enchilada recipe : )
amdwyer says
oh, I also made these, sauce and all, the night before I cooked them. I put them in the oven straight from the fridge, short of "warming time" on top of the oven while it preheated, and cooked them for about 40-45 minutes. I skipped the broiling step altogether, and they were nice and golden.
Belinda says
Made it tonight and we all loved it! very good. Added mushrooms & onions and extra cheese on top! YUM
Belinda says
Made these last night, added mushrooms, garlic, onion and extra cheese! YUM they were so good.
Leannac87 says
YUMMMMMM so dank!
Brian says
Wow! This was very successful. There's none left after our little Labor Day get-together. I liked the idea of cooking the chicken with some spices, but getting a rotisserie chicken was so much easier. I purchased the rotisserie chicken, shredded it, and then mixed it with the suggested cumin, black pepper, and garlic powder. Also, for the cheese inside the tortillas, I substituted shredded pepper jack. I also used a little extra sour cream and jack cheese for the top. Delicious!
Kelli @ The Turquoise Piano says
Just tried this tonight. So good! Thanks!
Betsy says
If I freeze these, do I bake them (without the sauce) first?
beckyh says
I normally make my enchiladas with a red sauce. Well, I made these tonight and they are so good! My 2 year old even gobbled them up. I added some of the sauce, extra sour cream and green onions to the chicken/cheese mixture. The sauce is so yummy. I can't wait for leftovers tomorrow!
Texasgrl says
I'm from Texas where we know good Mexican food & my family and I really like this recipe. Maybe So Cal people are so spice drunk they think everything should be drowned. Not offense So Cal people.. just sayin.
I will say the ONLY thing I added was some onion (for hub) & a little Adobo seasoning to the sauce & chicken mixture. Not alot though. Most people tend to add or leave ingredients out of recipes according to their tastes, these are not set in stone ingredients ya'll. Do what you like! Sheesh.
Great "jump off" recipe Joyful Momma! 😉
naner0331 says
This is an excellent recipe...easy to make and yummy! I substituted cream cheese for the sour cream, however. DH does not like sour cream.
Jenna Hillhouse Langston says
I've been making this recipe since last year and it is one of our favs! My husband has been out of town for 3 wks and will be back tomorrow....I asked him what he wanted for dinner, knowing he'd want some good homecooking...it's no surprise that these WONDERFUL chicken enchiladas are his pick!! Thank you SO much for sharing this recipe...we have four children, 2 are very picky and they LOVE IT!! As anyone with a big family knows it's hard to please everyone---this recipe isn't only a "people pleaser" it's an "everyone pleaser" thanks again!!
Oh yeah- and for anyone that says this recipe isn't great, I believe it may be your cooking skills, not the recipe 😉
Preparing for Peanut says
Not like you haven't had a million people tell you how oh-so-yummy these enchiladas are! I featured them on my blog as part of my Pinterest-ing Meals Challenge after doubting the recipe a little...while I'm a big fan of canned green chilis, I didn't think there would be enough flavor with so few ingredients. But WOW! Without being "spicy", they are so amazing and flavorful!! My husband voted them "best enchiladas" and I've since shredded my old recipes. 🙂 Thanks for this easy, inexpensive, winner of a dinner!
Angel Gatten says
One of my Hubby's new favorites!! I did add a little spice, not much but then my daughter thought it was to spicy. Great recipe though, thank you for sharing 😉
molly says
Only change I made was diced onion to the chicken/cheese mixture and some cumin and black pepper to the cream sauce. This is the best thing I've ever made!!! Thank you!!!
Amber says
These looked good and my boyfriend like them - I on the other hand was not crazy about them. The chicken and cheese mixture inside was good (I grilled my chicken in the george foreman with some chili powder and garlic salt) but the sauce was not for me. Next time I'll mix he green chilis in with the chicken and top with green enchilada sauce and cheese.
Gary Gordon says
How many people will this feed?
Tracy says
Delicious! I made my chiken in the crock pot in the morning and added: sliced onion, clove of garlic, chili powder, cumin, red pepper flakes, cayenne pepper, salt, pepper, chicken broth and jar of salsa verde. I let it cook on low all day and when I got home, all I had to do was make the sauce! I also added some fresh cilantro to the chicken mixture at the end. Lastly, I added more green chilis to the sauce. Delicious and easy!
Ashten Houseman says
Made this tonight added sauteed onion and garlic to the sour cream sauce along with cumin and paprika.will add some jalapeño next time. Regarsless my family inhaled it, I work full time, my husband is a full time student I remade it yesterday. Great quick dinner:)
Amy Hervey says
I seasoned my chicken, Pioneer Woman style (for her chicken tortilla soup) and used that chicken for this recipe. I loved these! So good and fairly simple. I've been looking for a white enchilada recipe since I hate the traditional red enchilada sauce. Thanks!
spartan mom says
i've made these for 20 years only with 2 changes - i add creamed corn to the chix on the inside and instead of having to cook the flour/chix broth I use cream of chicken soup and salsa to cover the top
Melanie says
My whole family loved this, even my picky eaters but I didn't like it. I am big on texture and I felt like the tortillas were slimy. I ate the insides of the enchiladas. Tried it again as leftovers and the sliminess makes me want to gag. What did I do wrong?
Valerie says
My mother is an AMAZING cook so anytime I make something to share with her and my step-father for dinner I fret about whether or not they will like it. Most of the time I get a thumbs up but never get a request for the recipe or leftovers but not this time. She not only asked for the recipe but had seconds AND took the 1 leftover enchilada that everyone was to stuffed to eat! The only thing I did different was to use some boneless skinless chicken breasts I seasoned with a zesty Cajun spice blend and sauteed. Will definitely become part of our regular rotation. Thanks so much for sharing!
bukebox says
Reading your blog is like grocery shopping while hungry...I WANT TO MAKE ALL THE THINGS! haha 🙂
Found you via Pinterest, can't wait to try this recipe tonight!
Twinmama says
This is the best recipe!! My hubby doesn't do mex-food, but we tried this and it's his most requested meal now! We did spice up the chicken - we fix it in the skillet with a packet of taco seasoning, then cool/chop and mix with the cheese for the enchilada filling. They are even great as leftovers - not pretty, but just as yummy as day one! Visiting your post again today since this is on the menu for tonight's dinner! Thank YOU!!
Tracie Wood says
SOOOOOO good! I seasoned the chicken well before putting it in the tortillas....garlic powder, chili powder, cumin, salt, and pepper. I had a little too much sauce so it made the tortillas soggy. Not sure why, so next time I'll only use half BUT they were still AMAZING! Thank you!
Jeanette Nevarez says
I want to cook them with beef but not sure what broth to use. Can soe one please help???
Karla Rivera says
I just made this and I must say its soooooo good. I will def. make this again. 🙂 I used shredded mozzarella and serano hot peppers and I didnt have flour so I used Hungry Jacks pancake mix the one that you add eggs and oil glad it worked well lol.Thanks again for the recipe.
D Judge says
I make these all the time. I boil some chicken breast. Shred them and add seasonings in a pan with some butter. They're great!
Heather Fletcher says
I made these last night and I'm soooo glad I finally found an enchilada recipe that is good and everybody likes! I did add some spice to the chicken, but other than that I didn't change a thing. I've tried making enchiladas in the past and they were gross. This is definitely a keeper, thanks!!
Crimsonprincess says
Could you make these using steak and instead of chicken broth beef broth ? I have steak I need to use tonight ??
Charlcie says
I found this recipe on pinterest and I (the non cook of the family) made these last night, I did add some spices and onion to the chicken mixture and the husband LOVED this. Thanks so much for sharing the recipe!
SabrinaSides says
I've made these 3 times so far, so I thought I'd come back and leave a comment. They are delicious!
I chop up green onions and add to the chicken and cheese mixture when rolling the enchiladas.
I also chop up a whole jalopeno and add to the sauce - we like a little bit of heat, but the 1 jalopeno doesn't make it too spicy at all. I might consider 1 1/2 or 2 jalopenos next time. Those of you who are worried about the green chilis - don't be! They are extremely mild.
I make my chicken in the crockpot, using my all time favorite chicken taco filling recipe - 2 - 3 lbs of chicken breasts on the bottom of the crockpot. Two scoops of taco seasoning mix sprinkled all over, and one can of rotel tomatoes on top. I cook on low until its done. This makes enough chicken for a double recipe.
Just wanted to share my suggestions - love the recipe, thank you Joyful Momma!
Jess says
Made this last night and we loved it! Thank you for sharing this recipe! I was concerned it would be bland,but, it wasn't! The broth in the sauce makes it! Will be making again soon! Affordable, easy, and delicious!
Jess says
Made these last night and my husband I both loved them! I am from New Mexico and live in So Cal so I was concerned they would be bland. They weren't at all! The sauce is great! The recipe is great! Affordable, easy and delicious! Thank you for sharing this recipe!
Lori Hastings says
I've made this several times. EVERYONE I've served them to loved them!!! These are the best enchiladas I've ever had. I also spice up the chicken when mixed with the cheese. Awesomeness!!!
Aurelia W. Johnson says
Hey eager stuff precise substance your response on
simple recipes
PaChomp says
I made these last night and they were great. Thank you for the recipe!
tekettle says
I have made these for years. Have never added the chicken stock. This is one of our favorites. I used to make a casserole using the same ingredients, but I would tear the flour tortillas into small pieces and just mixed everything together and put it into a
buttered casserole dish and topped it off with a layer of cheese. You can also layer it like lasagna. Just a couple of ways to add a little variety.
Shanon says
Thanks for the recipe! I loved it. Very easy and tasty. I used some cajun spices on the chicken and it made it a little spicy but so YUMMY!
Shannon Haley says
How many servings does this recipe make?
Bettie says
We enjoyed this recipe. It wasn't overly spicy which is perfect for my family. They enjoyed the cheese and sour cream sauce so much better than the red sauce. Thank you for sharing this recipe. Will definitely make again.
galakemen says
OMG! These were awesome! The only thing I changed was to make additions. I added 1/4 cup of fresh cilantro to the chicken and then I added a handful of fresh sliced mushrooms on top of them before I added the sauce! It was divine!
Elise Erb says
Do you warm up the corn tortillas on a skillet or fry them before rolling up the chicken mixture?
Jana says
This was delicious! Thanks for sharing 🙂 We will be making this again soon!!
Carol<>< says
we enjoyed these tonight and will be making them again, My picky daughter (17) would
rather have a wrap from Mcdonald's but this just might keep her home for a meal...
thanks,
Carol N<><
Angela Paternoster says
Awsome ... I just add more things to pump it up. But my family loves it
sarah kane says
Made this last week. It was awesome. 🙂 I did season the chicken with a few different spices. And my kids loved it . Thanks
Charlcie says
I made these and I spiced up the chicken meat but for the most part cooked it as listed. We LOVED them!
Thanks for sharing such an easy and tasty recipe 🙂
Mamacita says
10 soft taco shells? Do you mean 10 flour tortillas or 10 corn tortillas?
BethChastant says
this was delicious!!! i subbed corn tortillas and made it a layered dish more like a lasagna. the sauce is awesome!!!! i recommend you definitely use the cumin garlic and salt in the chicken mixture and add in a little of the sauce in each layer. i came straight from the dinner table to write my review because it was so tasty! thanks!!
Pam Davis says
I am going to add Chili Verde sauce to the chicken to give it a kick!!!!
The Cricket on the Hearth says
I LOVE this recipe... But I never know what to serve with it! Spanish rice doesn't seem right, and neither do any white starches such as potatoes, etc. ???? Help - suggestions?
Jan says
It was interesting to see a Kindle ebook with a single recipe - this one! - on sale at Amazon. White Chicken Enchiladas (Recipe Singles) [Kindle Edition] by Argentina Puckett. It's a basic "copy and paste" job with an asking price of 99 cents.
Lsheridan says
Flavors bland, but has potential. I doubled the amount of chicken. Will try seasons suggested. Chilis not spicy just added extra level of flavor consider a work in progress
Becky6487 says
I am going to try these but substitute Trader Joe's green enchilada sauce for the canned green chilis- it has green chilis and tomatillos in it and it is SO good. I have just been eating it on eggs but wanting to make enchiladas with it- I think this would do the trick.
Jackie Sterling says
So I altered this recipe after making this many times. My family loves the recipe as is, but the rolled enchiladas are kind of difficult for my little ones to eat. I used this same exact recipe for the sauce but instead made a casserole dish with penne pasta. I made shredded chicken in the crockpot (4-6 chicken breasts, a taco seasoning packet, and 1 cup of salsa, cooked for 6 hours on low, or until chicken shreds, sometimes I add a can of black beans as well for extra fiber because my kids don't complain about it) then I layered cooked penne pasta 1/2 cup shredded cheese and half of the chicken then made another layer with the rest of the noodles,chicken and cheese. I poured the prepared sauce over the top then topped with a bit more cheese and baked for 20 min. Absolutely fabulous!!! and much easier for little hands.
Rachel Weiler says
Made these last night and was so disappointed. Sauce was basically tasteless, and even though I added onions, green peppers, cumin, and cayenne to the chicken the enchiladas were so, so bland. There are much better recipes out there.
kparks2 says
I have had this recipe saved for months now and finally got to making it. I know you have heard this already but this recipe is not only easy to make but amazing. The sour cream and chilies really add to the sauce. I definitely agree that one must have the heat on low before adding it so it does not curdle (not from personal experience). I used canned chicken and corn tortillas and I do think the flour tortillas would not have broken apart as easily but it was tasty none the less. Would make again and recommend.
Kelsey says
I just made this and it was super yummy! I cooked the chicken in the crockpot all day with a can of rotel. Really yummy. I used corn tortillas (I think flour ones make them too mushy), and I added a bit of garlic powder, cumin and paprika to the sauce. Also added diced red bell pepper just because. A note of warning if you're going to use corn tortillas: you MUST dip them first in either simmering chicken broth or enchilada sauce or they will break! I was lazy and skipped this step and they were a mess (but still delicious). Traditionally you would actually fry them lightly in oil, but dipping them in chicken broth is a bit healthier. 🙂 Thanks for a tasty creamy recipe without cream of chicken soup!
Cara Ward says
Omg these are so good. I have had them twice already. Making them again in a couple of days. Thanx for the recipe.
mikris23 says
I cooked this recipe today for Cinco de Mayo! It is always a hit and I even blogged about it today and gave you the original shout out! Check out my page if you ever have some free time. Thanks again for the recipe! http://neneandmay.wordpress.com/
Rochelle Boyd says
gonna try this tonite i have some picky eaters but they really like mexican ... great recipe site and thank u
lizzy says
Thank you for sharing your recipe. I found you through Pinterest (as I see many others did too!) and I have been blogging about all my Pinterest experiences. I made your recipe for my 207th pin. I shared your link and you can see the post here:
http://lizspinspiration.blogspot.com/2013/05/pin-207-white-chicken-enchiladas.html
Jessica Anderson says
Just made these tonight. They were so simple and so yummy!!! Definitely will be making these again 🙂
Christi says
Found this on Pinterest and made this weekend (and blogged about it)! These were definitely sooo yummy (as everyone else has already said), and relatively easy. I used a Publix original rotisserie chicken for the meat, and shredded the entire bird (without paying attention to the amount). I also added about an extra cup of cheese to the top. I was told by my mother multiple times, "You can make these whenever you want!"
audrey says
Making these infamous enchiladas for dinner tonight! Can't wait!
Sheri says
I used leftover pulled pork instead of the chicken. Very tasty!
Anita Moore says
Hi, I'm commenting on your first statement regarding this recipe (which looks awesome!) )" This recipe calls for diced green chilies. Don't let that fool you, these are NOT spicy in the least.") I'd like to say, sorry...that's not necessarily true. I was born and raised in New Mexico, home of green chilis and if you purchase canned "mild" green chili's no, they aren't hot at all (so if you go that route, your statement is true but you didn't specify to buy mild chilis.) However, if you happen to be using fresh green chili's they can be quite hot so be careful with them. I use fresh roasted green chili's in my enchiladas and it'll make you sweat. So, to ensure your enchiladas aren't hot purchase canned diced green chili's with "mild" on the label because even the canned ones range from mild to hot 😉
Sara Connell says
This was the best recipe ever!!!! I made it tonight for my family and my picky 11 year old devoured it! Thanks so much for sharing the recipe!
Sara
Cassie says
I have made this many times. I do like a bit more kick to mine so I add some hot peppers and red pepper. Love it!
CookingWithMama says
Somebody posted this on facebook and i had to try these.....I am also adding some sauce to the meat and cheese mixture. My husband likes spicy and not so much me so I am putting jalapenos in half of the enchiladas. boiling the chicken breasts now.....keep posting great recipes and I'll keep trying them
colorfulpurls says
I love these enchiladas! Mods: I use corn tortillas, & rice flour to make it gluten free. I add diced tomatoes, thin sliced onion, sliced bell peppers to the filling and use greek yogurt instead of sour cream 🙂
Becca S says
I made these exactly according to the recipe and they were a hit! Yummy! I've had this bookmarked in my pinterest account for some time now. I should have tried this recipe sooner! Thanks for sharing!
Jamie Taylor says
I have made these several times and my husband and I absolutely love them! I've also got my mom hooked on them! So creamy and delicious! Thanks for sharing!
Follow me http://www.blogspot.com/mommywifeteachercook
THANK YOU!
Lynaya says
Great basic recipe. Here is my version of this recipe that makes the chicken filling more flavorful and moist. Enjoy!
Lynaya’s White Chicken Enchiladas
(AKA Enchiladas Suizas)
Chicken (can be made the day before and refrigerated)
1 jar Goya Salsa verde (or a large jar of any salsa verde)
2 pounds chicken breast or chicken tenderloin
1 finely diced red onion
2 heaping tablespoons of minced garlic
1 packet taco seasoning
2 tablespoons lime juice
• Thaw chicken if it is frozen. Cook all ingredients together on low in a crock pot for 2.5 hours, or until shred-able. When done cooking, DRAIN chicken and shred by hand. Another option is to place all filling ingredients along with the chicken in a stand mixer. The mixer does a great job of shredding the chicken in seconds if the chicken is cooked correctly.
Filling
Cooked chicken (see above)
1 (4 oz) can diced green chilies (these are not spicy at all, just tangy)
½ can diced jalapenos (if you’d like to add a bit of spice)
1 cup shredded mild cheddar, or shredded Mexican Mix cheese
1/3 cup of prepared sauce (see below)
1/2 bunch green onion, finely sliced
• Mix all ingredients together by hand or place in a stand mixer to shred chicken and incorporate other ingredients.
Sauce
4 Tbsp. butter
4 Tbsp. flour
2 cups chicken broth
2 teaspoons Goya Adobo or basic chicken seasoning
1 can diced green chilies (these are not spicy at all, just tangy)
½ can diced jalapenos (if you’d like to add a bit of spice)
1 heaping cup sour cream (or greek yogurt)
1/2 bunch green onion, finely sliced
(set aside 2/3 cups of prepared sauce)
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. REMOVE FROM HEAT and stir in remaining ingredients.
Assembly
8 mid-sized tortillas (I like whole wheat)
1 to 2 cups shredded cheddar, or shredded Mexican Mix cheese
Prepared filling
Prepared sauce
• Preheat oven to 350 degrees. Grease a 9x13 pan. Spread 1/3 cup prepared sauce over the bottom of pan. Divide filling into 8 equal parts. Place filling inside tortilla, roll, and place horizontally in pan. Pour remaining prepared sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.
Modern Magnolia says
these are amazeballs. Yes, I actually used that word. I added a little cayenne to add some heat and my husband threw a few jalepenos on top. These will be a staple at our house.
Isabel Trevino says
just made these today... i thought they were super creamy i did change the sour cream to mexican cream it was waaay better and also spicier chiles and i also used the chicken that is cooked from the store and they were so moist... i also doubled the cream though so it could be creamier
Barb Armola says
Hey Mipsy Jo, I live in Arizona and am married to a mexican. I make lots of authenic mexican food. That doesnt mean that just because these are called * enchiladas* that they cant be a nice family dinner once in awhile. I made this and my grandson loved them. If my 4 kids were still young, I would be making these for dinner at least once a month, they were delicious!
Melissa Buttke says
Hi just found this recipe on pinterest, i want to make it for a mid morning pot luck, can i make it the night before or do i need to make it that morning?
Noelle Joy says
Thanks for the recipe! I recently discovered that I have a soy intolerance/slight allergy, so I can't have store-bought enchilada sauce. The flour, butter, and (soy-free) chicken broth sauce was an excellent alternative!
I made a few changes to suit my palate, and had great results. I added a couple spoonfuls of cumin, chili powder, and lime juice to the chicken while I cooked it (I would've marinated the chicken in this, but I didn't want to wait). I used half pepper jack cheese and half sharp cheddar. Also, I added about 2Tbs of chopped jalapeños and some of the juice they were in to the chicken/cheese mix along with more chili powder, cumin, and lime juice. The outcome was delicious! The lime adds just enough zest and the jalapeños and chili powder add just enough heat to balance the cream sauce.
Next time, I think I'll add corn, black beans, and possibly mexican-style rice to the enchiladas. I want to make these again soon!
Thanks again,
Noelle
Noelle Joy says
Thanks for the recipe! I recently discovered that I have a soy intolerance/slight allergy, so I can't have store-bought enchilada sauce. The flour, butter, and (soy-free) chicken broth sauce was an excellent alternative!
I made a few changes to suit my palate, and had great results. I added a couple spoonfuls of cumin, chili powder, and lime juice to the chicken while I cooked it (I would've marinated the chicken in this, but I didn't want to wait). I used half pepper jack cheese and half sharp cheddar. Also, I added about 2Tbs of chopped jalapeños and some of the juice they were in to the chicken/cheese mix along with more chili powder, cumin, and lime juice. The outcome was delicious! The lime adds just enough zest and the jalapeños and chili powder add just enough heat to balance the cream sauce.
Next time, I think I'll add corn, black beans, and possibly mexican-style rice to the enchiladas. I want to make these again soon!
Thanks again,
Noelle
Jim Vrioni says
I made these for dinner one evening and my wife said that it was the best "Mexican" type food she has ever had. I dredged the tortillas in enchilada sauce before stuffing them with the chicken mixture (to which I added more diced green chilis) ; the result was absolutely fantastic! Thank you for the recipe and for sharing it on Pintrest.
courtney says
I found this a whike ago and my husband literally requests it once every couple of weeks and every time we have a guest over and every holiday work dinner.... ahhh the list goes on for reasons to make such a delicious dinner. Off to the store because the husband has yet again reauested this for his holiday work lunch!! It's away of life, some what close to an obsession. Thank you!!!!
Alexis says
I am so glad you like it!! My husband plans to take it for his coworkers for a lunch as well. Enjoy!
Amanda says
I just made these for the fifth or sixth time. It's my number one favorite recipe. Love love love them! And so do my hubby and kids!
ashley lecker says
Just made these and blogged them! Delicious!
alison says
Now following you on Pinterest. This recipe is amazing. Got a lot of comments. I cooked the chicken using onion, garlic and cumin as well as adding rice and black beans to the filling. Even by using low carb soft tacos, rice, black beans and light sour cream, it was easy, filling and flavorful
BH says
Loved the recipe, but one minor suggestion. Before melting the butter, take the flour taste away by browning your flour for 1-3 minutes. then start the recipe
Natalie says
Tonight's dinner. Tried it with corn tortillas and instead of butter used milk, added minced garlic, and instead of rotisserie chicken I used chicken breast w/salt free Cajun seasoning, next time I will sub the flour with milled flax seed to make it GF (didn't think about that till after the fact
sarah says
I made the recipe exactly as stated and I'm sorry to say it was incredibly bland and not very good at all. I have several go-to enchilada recipes for both red and green sauce and this recipe did not compare 🙁 I'm so bummed because it seemed great in theory! The chicken definitely needs something to liven it up, but the sauce does as well... it just tastes like a very bland cream sauce.
Annette says
I really like this recipe but thought it bland also. I added 1 teaspoon cumin and 1/4 teaspoon garlic powder which helped a lot. Now it's my favorite! Thank you, Joyful Momma!
Rose Smith says
Hi,
Love this recipe. I decided to make it for a volunteer luncheon that I'm hosting in a few weeks. Need to make enough for 30-40 guests. How many does your recipe serve. You mentioned using soft taco shells which seem a bit small for assembling. I was thinking of using the bigger flour tortillas and serve one large per guest. I will also be making refried beans (do you have a good recipe for beans) as a side dish and serve fresh salsa. I think I read that I can assemble them the night before.
Thanks,
Rose
Caryn says
Thanks for the recipe! My family couldn't get enough!! This has definitely become a new favorite!
Nicole says
Delicious recipe that I keep in my routine regularly. I also add a bunch of chopped cilantro to the sauce.
thomas says
Delicious! Super easy and quick to make. Instead of Monterey Jack, I used a cup of Colby Jack and a cup of Taco cheese since that all I had on hand. It came out really good. Even my picky sons and husband devoured it! i am search more i found this recipes blog. http://allhealthyrecipes.blogspot.com/2014/12/how-to-make-healthy-chicken-enchiladas.html
Stephanie young says
My family of five (four of which are all guys) loved this meal!!!! Even the youngest one that complains 8 out of 10 meals. Great recipe! Thank you for sharing.
Brittney says
Thank you so much for posting this recipe. My family loves it! We sometimes mix rice into the chicken and cheese mixture. Your recipe is our absolute favorite!
Cerena says
Thanks so much for this recipe!! I also made my chicken in the crock pot. It's SO easy to shred that way!! I added a little bit of broth, cumin, garlic, salt and pepper. The only alteration I made to this is that I mix my shredded chicken with the cheese, refried beans and onions. I stuff them VERY full, but I still use the smaller taco shells. I fit 8 in a 9x13 casserole dish, and 4 in a 7x11 (? maybe? The next size down from the 9x13 in my pyrex set. 🙂 ) So then I make 1.5 times the sauce. These go fast in our house...always a favorite. 🙂
Meg says
I don't usually comment on some of the recipes I make from pinterest but this one's an exception. I usually try out new recipes on my daughter and son in law (he loves to eat and cook)..this was a hit with them and a keeper for me. I think the only thing I would do different would be to add some pepper jack cheese to the top. Thank you for this recipe
Alexis says
Thanks for stopping by! I have done a little pepperjack cheese on the top and oh boy....yum!!
Leslie says
I made these tonight for dinner exactly as you instructed except, I made half with chicken and the other half of the pan with leftover pork roast I had from the night before. OMG! They were both good, but the pork was out of this world. If you haven't tried it with shredded pork roast yet, I highly recommend that you give it a try. Thanks for the recipe!
Alexis says
Thanks for the tip! I do have some shredded pork in the freezer. Such a great idea to use it in these. I am looking forward to trying it.
Lexi
Jdog says
Great recipe. 2 things different, add an extra 4oz can of green chiles and add 1/2 squeezed lime to the sour cream / green chile sauce. Fantastic recipe though, very good and sure to please the dinner party!
Alexis says
Oh yum! I like the idea of adding a squeaze of lime to the recipe. Delish! Thanks for sharing
Courtney says
I love this recipe! I normally do not have green chiles on hand, so I made a variation on the filling. I sauteed garlic, onion, and bell pepper in a little butter. I added the shredded cooked chicken to the pan. Then, I added several shakes of Tapatio hot sauce and a few TB of chicken broth and mixed it well while warming through the chicken on med-low heat. The tapatio added heat without really changing the color of the chicken. I drained any excess liquid and put the chicken mixture in a bowl. The result was amazing and I think anyone who complains that the original recipe is bland could make adjustments like I did and be very happy. The key component is the sour cream sauce.... so incredibly yummy and did not require milk! Thanks for this great recipe, I make it every couple of months.
Alexis says
Thanks for sharing! I am going to have to try it the way you make it 🙂 I like spicy but my kids not so much. I will be sure to recommend your tips to others looking for extra flavor. And I agree, the sour cream sauce is what makes it.
Lexi
Megan says
Tried it with a few modifications. Instead of chicken broth, I used a can of green enchilada sauce and enough water to add up to the equivalent 2 cups. I also used a mixed variety of cheese I had on hand and added freshly minced onions and Cilantro to the chicken mixture. The adults loved it! The double whammy of chilies turned the kids off, but they begrudgingly ate it. I will probably make this again, but just make a separate pan for the kids without any of the cream sauce.
Jane says
I made the chicken on high for 3hrs, w/3 Tbsp of minced garlic, generous amt of garlic salt, salt&pepper, also some lime juice. Sorry I didn't measure. I did what was suggested, added 8 oz of chilis and lime juice. For the topping I added shredded chicken with the cheese on top.
Joy says
FINALLY - a white enchilada recipe that doesn't have "cream of" crap in it. Definitely making this. Thank you!
tish says
Great recipe! My family loved it.. thank you
Andrea says
Do you use flour or corn tortillas? Making my grocery list now!
michelmoba says
after pinning your recipe over 2 years ago via Pinterest, I finally made this dish for a Cinco de Mayo cooking club lunch this week & the entire tray was devoured. While it was mild compared to typical enchiladas...it was really good. Would defiantly make again. Thank you for creating this alternative!
Here is a a link to my version (i tweaked the types of cheeses added & also used corn tortillas): http://michelmobababy.blogspot.com/2015/05/white-chicken-enchiladas.html
Rachel Page says
I am definitely planning to make them sometime soon! I love tasty yet simple recipes!
Michelle says
I made these for dinner tonight and my husband, who is a very picky eater, ate 4 of these. I think dinner was a huge success. 😉 I think they were delicious also. Thank you for the keeper recipe.
Letty says
Going to make a pan for my family & another for a friend recovering from surgery! Thanks for sharing this simple easy recipe.
Sandy says
What is a soft taco shell?
I have never seen soft taco shells in a grocery store and I have lived in Los Angeles my whole life. Generally a soft taco in a restaurant means that they will place the filled taco in hot oil and cook just soften the tortilla unless you tell them you do not to fry it. Even then, chances are, it will come softened in oil.
Perhaps you mean fresh tortillas? Assuming corn verses flour? What size tortilla are you using? Assuming you are using corn tortillas, are you softening the tortillas in oil first? If not, how do the enchiladas hold together after baking?
Thanks, Sandy
Maranda says
I always like to try new recipes as is the first time. These were amazing!! I've made them several times now and have yet to make an alteration (although the lime juice sounds pretty great!). I have recommended them to all of my friends. Thank you for sharing!
Melissa says
These were just delicious!
Sabrina says
Hi! My husband LOVES these enchiladas, in fact I'm making them for his birthday tomorrow. I'm wondering can I make them ahead of time tonight, sauce and all? Will they keep until tomorrow evening? Thank you so much!
Rosalyn says
Love...love...love this recipe...make it, at least once a month....so easy. ..and I make it low carb with low carb tortillas.....thank you!!
Terri says
How many does this feed?
Chrissy says
I made this for dinner tonight but I made a few small changes. I've been told I'm picky but I don't see myself as picky, I like a lot of different foods and will try just about anything, I just like my food to appeal to MY taste buds. So I used boneless skinless thighs for more flavor, sprinkled it with cumin, paprika, salt & pepper, poured a cup or 2 of chicken broth in my heated cast iron skillet and added chicken thighs, simmered those in broth for about 20-30 minutes until fork tender. Then I made the sauce according to the directions only adding a little more cumin, paprika and a tiny bit of cayenne pepper and at the end I melted in some cheese. SOOOOOO GOOOOD!! Super easy and yummy, this will be one of my new go to recipes for an easy meal.
Karin says
I made these using your tips on cooking chicken in the crock pot with seasoning and adding extra can of green chills - we really enjoyed this recipe. Thanks!
Maruca says
What are soft taco shells? Did you mean tortillas?
Sandy says
I made these they are the best .
Joy says
So, so, so yummy! Added it to our rotation as one to make often.
Renee K says
Wow these were delicious.. On my rotation now!
Tami says
One of my favorites now!
Kaci says
The only thing wrong with these and it really is a big negative... is waiting for them to cool long enough to set a bit! It's SO HARD!!! That's actually what I'm doing this minute- trying to pass the time quickly by posting a comment so I can dig into these yumolicious, husbands favorite, whole family lovin, bomb enchiladas!!
Emerson says
This is almost the much sought after original recipe from Better Homes & Garden Cookbook from the 1980's, which is different than recipe in their later cookbooks, which calls for cream of chicken soup.
I made it first as a young wife & mother & from that first bite, the expression of sublime delight on Bobs face spoke volumes. It's been his all time favorite & naturally his Birthday dinner for almost fourty years now.
Only difference is the addition of chopped onions & bell peppers (color choice insignificant) sautéed in small amount of butter which are then added to the stewed, poached or just left over chicken. All combined in enchilada filling bowl with the can of the green chilis. White sauce is made & I have to tell you that I've always believed that the addition of that 1 & 1/2 teaspoon ground coriander to the sauce base is what really makes that beyond Devine flavor. I can't keep myself from letting you on on that, it would be a sin not to. Jack cheese is also added in the sauce as well as on top of the sauce poured over the enchiladas . Lastly, a small amount of the sauce, 1/3 cup, is added to the filling itself, partly to bind that filling inside the enchiladas & partly because it's so tasty. You owe it to you're tastebuds to try it & see for yourself.
Brandi says
Do we use flour tortillas or corn. My sister made a similar dish with flour and it turned doughy. Thanks.