White chicken enchiladas are a culinary hug wrapped in soft tortillas, bubbling with creamy goodness and topped with a luscious sauce that makes your taste buds dance. As you pull apart a warm enchilada, the delightful aroma wafts through the kitchen, promising an explosion of flavors that will leave you grinning from ear to ear.
Every time I whip up a batch of white chicken enchiladas, I’m transported back to cozy family dinners where laughter echoed, and plates were emptied faster than you could say “seconds, please!” Whether it’s Taco Tuesday or just a regular Wednesday craving, this dish is perfect for any occasion. Get ready for a flavor experience that will have your guests begging for the recipe!
Why You'll Love This Recipe
- This white chicken enchiladas recipe is a breeze to prepare and an absolute crowd-pleaser
- The creamy blend of flavors creates an unforgettable taste sensation
- Visually appealing and comforting, it’s sure to impress at any gathering
- Plus, it’s versatile enough for weeknight dinners or special celebrations!
I remember the first time I made these white chicken enchiladas; my friends couldn’t stop raving about them. We had a mini feast, and trust me, no one left hungry that night!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work perfectly; adjust based on your hungry crowd size.
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Fresh Garlic: Choose firm cloves for the best flavor; garlic breath is totally worth it!
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Flour Tortillas: Soft flour tortillas hold everything together without falling apart during your delicious adventure.
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Cream of Chicken Soup: This adds a velvety richness; opt for low-fat if you’re feeling health-conscious.
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Sour Cream: A dollop of tangy goodness brings all the flavors together in creamy harmony.
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Shredded Cheese: Use Mexican blend cheese for optimal melty goodness; who can resist gooey cheese?
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Green Chiles: These add mild heat and depth; don’t skip them if you love flavor!
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Chicken Broth: To thin out the sauce and keep things saucy—yes, please!
For the Sauce:
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Olive Oil: A splash helps sauté ingredients beautifully—you can never go wrong with olive oil.
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Cumin Powder: This spice adds warmth and earthiness; it’s like a warm blanket in spice form.
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Paprika: I prefer using smoked paprika here for an added depth of flavor that’s simply heavenly.
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Salt & Pepper: Essential seasoning to elevate all those wonderful flavors we’re layering!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Chicken Filling: Start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, sauté some diced onions until they become translucent and fragrant. Add garlic and cook until aromatic before tossing in cooked shredded chicken.
Create Your Sauce: In another bowl, combine cream of chicken soup with sour cream and green chiles. Stir in some chicken broth until smooth—aiming for that perfect pourable consistency.
Assemble Your Enchiladas: Grab those soft tortillas! Spoon some chicken filling down the center of each tortilla. Roll them up tightly like a burrito and place seam-side down in a greased baking dish.
Add The Sauce: Pour the creamy sauce generously over the top of your enchiladas. Don’t be shy; coat them well! Then sprinkle shredded cheese on top—because more cheese equals more happiness!
Bake Until Bubbly: Pop the baking dish into your preheated oven. Bake for about 20-25 minutes until everything is bubbly and golden brown on top. The cheesy aroma will have everyone flocking to the kitchen!
Enjoy every bite of your creation as you gather around the table with loved ones—and don’t forget to share those seconds!
You Must Know
- White chicken enchiladas are creamy, cheesy, and oh-so-satisfying
- Perfect for weeknight dinners, they can be prepped in advance and baked right before serving
- The comforting aroma will have everyone racing to the table, making it a family favorite in no time
Perfecting the Cooking Process
Start by cooking the chicken until golden brown. While it cools, prepare your sauce and cheese filling for seamless assembly.
Add Your Touch
Feel free to swap out chicken for shredded beef or even veggies for a plant-based twist. Add spices like smoked paprika for extra flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat in the oven at 350°F until heated through for best results.
Chef's Helpful Tips
- Ensure your tortillas are warm before rolling; this prevents tearing
- Also, don’t skip on seasoning your chicken; it elevates the entire dish!
- Experiment with different cheeses for a unique flavor profile each time
The first time I made white chicken enchiladas, my friends devoured them so fast that I barely got to taste my own creation! Their smiles were priceless.
FAQ
What can I substitute for sour cream in white chicken enchiladas?
Greek yogurt is a great alternative; it’s creamy and tangy without sacrificing flavor.
Can I use store-bought rotisserie chicken?
Absolutely! It saves time and adds great flavor to your white chicken enchiladas.
How do I make white chicken enchiladas spicier?
Add jalapeños or hot sauce to the filling or sauce for an extra kick!
Delicious White Chicken Enchiladas
- Total Time: 40 minutes
- Yield: Serves 6
Description
Indulge in creamy white chicken enchiladas, where tender chicken meets a velvety sauce wrapped in soft tortillas. Perfect for any occasion, these enchiladas are not only easy to prepare but also guarantee to impress your family and friends. With a delicious blend of flavors and textures, they’re sure to become a favorite dish that will have everyone asking for seconds!
Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 (8-inch) flour tortillas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Mexican blend cheese
- 1 can (4 oz) diced green chiles
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, sauté diced onions until translucent. Add garlic and cook until fragrant. Stir in the shredded chicken.
- In a bowl, mix cream of chicken soup, sour cream, green chiles, and chicken broth until smooth.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce generously over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
