white chicken enchiladas

White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!

EASY CREAMY WHITE CHICKEN ENCHILADAS

chicken ((can use a store-bought rotisserie chicken))

flour tortillas ((taco size))

Monterey Jack cheese ((or mozzarella))

tbsp butter

tbsp flour

chicken broth

sour cream

(4 oz) can diced green chiles

salt & pepper & Adobo seasoning, (to taste)

Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray.

In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.

Place chicken mixture into each of the flour tortillas.

Roll them all up and place them in the prepared baking dish.

In a medium sauce pan, melt butter.

Whisk in flour and let cook and thicken for 1 minute (don't let it burn).

Add chicken broth and whisk until smooth.

Stir in sour cream and green chiles.&nbsp;Be sure not to let the mixture boil.

Take sauce off the heat and pour it over the enchiladas.

Top with remaining shredded cheese.

Bake for about 20-25 minutes.

If you'd like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.

https://www.youtube.com/watch?v=Z2LlowF9ebA

Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce!
Grab the FULL recipe and a FREE printable recipe HERE: https://www.thecountrycook.net/creamy-chicken-enchiladas/

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How to make: CREAMY WHITE CHICKEN ENCHILADAS

Whip up the cheesiest, dreamiest dinner you&#039;ve ever had with my sensational White Chicken Enchiladas! Guaranteed to please even the pickiest eaters!

White Chicken Enchiladas

flour tortillas

chicken (shredded

Monterey jack cheese (shredded-divided)

unsalted butter

flour

(4-ounce can) diced green chilies mild

onions

Spray a 9 X 13-inch baking dish with cooking spray and set aside. &nbsp;Preheat oven to 350 degrees.

In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.

Melt the butter in a skillet.  Sprinkle flour over melted butter and whisk to combine.  Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don&#039;t skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!)  Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.

Pour sauce over enchiladas and add remaining cheese over top.  Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.  Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.

Creamy Chicken Enchiladas (AKA White Chicken Enchiladas) with Creamy Poblano Sauce! Vegetarian adaptable! Sub roasted cauliflower for the chicken! See notes.

Creamy Chicken Enchiladas with Poblano Sauce (or Cauliflower)

chicken

corn – fresh

coriander

tsp cumin

fresh cilantro, chopped

scallions, sliced

salt and pepper

tablespoon lime zest

chili

olive oil

shallot, chopped (or half an onion, finely diced)

Sour Cream

ground coriander

6-8 x 8-inch tortillas (flour, corn,

queso fresco cheese, mozzarella cheese

Make the Filling

Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.

Roast the poblano (or use canned green chilies)

 directly over a gas flame (or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the skins have blackened and blistered. Place in a bowl, cover with a kitchen towel and let cool. Under running water rub off the blackened skin, carefully tear open and pull out the seed pod and stem and rinse all the seeds away. Dice finely.  (If pressed for time, you can skip this step entirely by substituting 1 small can of green chiles)

Make the sauce

In a medium pot, over medium heat 2 T oil or butter and saute shallot until golden and fragrant, about 3-4 minutes. Add 2 T flour, and toast, stirring 2-3 minutes on med-low heat. Whisk in 1 1/4 cups broth. Stir in the sour cream, and whisk until smooth. If using canned chilies, add 1/2 the can now, along with coriander, salt and pepper. Save the remaining chilies and add to the filling. Alternatively, if using the poblano, add a cautious 1/3 of the diced poblanos to start, tasting for heat. (Most are mild, but some, very occasionally are hot!) Then, according to your heat tolerance, add the remaining poblanos to taste. Season sauce with salt and pepper to taste. Add some to the filling if you  want.

Assemble

Grease one 9 x 13-inch pan. Place 2/3 cup Poblano Cream Sauce in the bottom of the  baking dish, just enough to lightly coat the bottom. If your tortillas are not soft and pliable, which is often the case with 100 % corn tortillas, lightly toast over a gas flame on the stovetop, or place them in a microwave covered for a few seconds, or spread on a sheet pan and place in a warm oven for a few minutes,  or quickly pan-sear.  

Assemble: Add 2-3 tablespoons cheese to the center of the tortilla add about 1/2-3/4 cup filling and roll them up. Place them seam-side down in the pan on top of the sauce. Pour remaining sauce over top.  Add more cheese if you like.

Cover with foil, place in a 400 F oven  for 20-25 minutes.   Remove foil. Bake for an additional 10-15 minutes, or until golden and bubbly.

Garnish with fresh cilantro and scallions.

This recipe is amazing!! First recipe I've tried from this site and it's instantly in the rotation! Our toddler loved it as well! I was planning to use a chicken/cauli mix, but ended up having enough chicken. We are trying to eat less meat, so next time I will definitely do the mix. We baked the chicken using the recipe she has linked with the Mexican spices and made with her cilantro lime rice. All so good!

Ooh, these were delicious! Another great recipe from your blog - I’ve made so many and they’ve all been fantastic. I cooked up some veggies and mixed them with black beans and cheese and rolled all that up in tortillas. The sauce is out of this world - I used diced green chiles and pickled jalapeños since I didn’t have a poblano on hand. So good- a keeper for sure!

I made these with the cauliflower and they are delicious. The sauce is to die for.

I made this for my Christmas Dinner and it was so delicious! Thank you so much Sylvia!

This was easily my favorite recipe of 2020. The roasted poblanos take this dish to the next level. The creamy white sauce is so easy to make and extra flavorful. I had to trade out the flour for gluten-free flour, but it worked great.

Does this recipe freeze well? If you assemble with the sauce and freeze, then defrost later and cook?

Such a delicious recipe!! Everyone absolutely loves them each time I make them!

Super indeed I don't like it but love it sooooo much 
Regards Roy

https://content.jwplatform.com/videos/UW6cnLUa.mp4

Roasted Cauliflower Enchiladas with Creamy Poblano Sauce, a cozy, comforting vegetarian meal that is full of delicious flavor! Feel free to swap out the shredded chicken for the cauliflower! Video

Roasted Cauliflower Poblano Enchiladas!

White chicken enchiladas are an easy go-to for those Mexican food cravings. This recipe makes the best creamy sauce to finish off your spicy chicken and cheese filled enchiladas.

chicken (a rotisserie works perfectly)

yellow onion, diced finely

tsp salt

tsp pepper

tsp minced garlic

Monterey jack cheese, shredded

chicken bouillon

water

green chilies

shredded Mexican blend cheese

Preheat the oven to 425 degrees. Spray a 9x13 baking dish with cooking spray and set aside.

In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.

In a large skillet over medium heat add olive oil and onion. Cook for 5-7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1-2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.

Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.

In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.

Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.

Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.

Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.

Bake at 425 for 20 minutes, or until the cheese is fully melted and barely starting to brown.

https://embed.mediavine.com/videos/qdvur1g7tcabjgo98zwo

White chicken enchiladas are an easy go-to for those Mexican food cravings. This recipe makes the best creamy sauce to finish off your spicy chicken and cheese filled enchiladas. Who knew that homemade chicken enchiladas with white sauce could be so simple and delicious?

Keto White Chicken Enchiladas Recipe

low carb tortillas (or homemade keto tortillas)

chicken (this is about 2 large chicken breasts, pre-cooked)

Monterey Jack cheese

butter

cream cheese

heavy whipping cream

green chilies (drained)

Sour cream

Cilantro

Precook the chicken or use rotisserie chicken, shredded. Set aside.

In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.

Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.

Continue this until each tortilla is filled and placed in the dish.

Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.

Sprinkle with cilantro and serve with a dollop of sour cream.

These green chicken enchiladas make for a great family meal.

Green Chile Chicken Enchiladas

boneless, skinless chicken breasts (or 1 can of pinto beans

fire-roasted green chiles

Monterey Jack cheese, shredded

Salsa Verde

pico de gallo,

Preheat the oven to 350, and gather all...

Preheat the oven to 350, and gather all ingredients except for the pico.

Cook the chicken breasts: place them in a...

Cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.

Shred the chicken into a bowl. Stir in...

Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese. Divide the chicken mixture into 4 equal portions.

Place one tortilla on a work surface, and...

Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.

Once all the enchiladas are in the pan,...

Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.

Bake for 20 minutes, or until hot and...

Bake for 20 minutes, or until hot and bubbly. Top with pico de gallo and serve.

https://mediavine-res.cloudinary.com/video/upload/jwxjwgsooonwtmosiyxy.mp4

Green chile chicken enchiladas, small batch makes 4 enchiladas in an 8x8 pan. You can easily double this recipe for more servings!

These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth delicious! Perfect for an easy and quick weeknight meal, ready in a total of 40 minutes start to finish!

chicken breasts (cooked and shredded)

green enchilada sauce

mozzarella cheese (shredded)

flour tortillas (or corn tortillas)

butter (unsalted)

all-purpose flour

chicken broth (low sodium

green chiles ((1 small can))

parsley (fresh, chopped)

Preheat oven and prepare baking dish:

Preheat your oven to 350°F. Spray a baking dish with cooking spray.

Prepare filling:

In a medium bowl combine the chicken 1 cup of mozzarella cheese and the enchilada sauce. 

Assemble enchiladas:

Take a tortilla, top with about ¼ cup of the chicken mixture, then roll it up and place in the prepared baking dish. Continue with all the tortillas until they are all filled and rolled. You should have enough chicken mixture to fill 6 tortillas.

Make sauce:

In a saucepan, melt the butter and whisk in the flour. Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Add the sour cream and green chiles to the saucepan and stir. Remove from heat. Taste the sauce and season with salt and pepper as necessary.

Pour sauce over enchiladas:

Pour the sauce over the enchiladas and top with the remaining mozzarella cheese.

Bake:

Bake for 22 to 25 minutes or until the top starts to brown and the sauce is bubbly. 

Garnish and serve:

Garnish with parsley or cilantro and serve.

https://content.jwplatform.com/videos/2dmgqyfV.mp4

These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal, ready in a total of 40 minutes start to finish!

White Chicken Enchiladas is loaded with shredded chicken and rolled in a flour tortilla. Then topped with creamy white sauce for delicious flavor.

Shredded Chicken

Salt

Pepper

Monterey Jack Cheese (divided)

8 inch Flour Tortillas

Butter

All Purpose Flour

Chicken Broth

Diced Green Chiles (4 oz can)

Cilantro (chopped)

Preheat the oven to 350 degrees F and spray a 9X13 baking dish with non-stick cooking spray.

In a mixing bowl, stir together the shredded chicken, salt, pepper and 1 cup of the shredded cheese.

Place the chicken mixture into each of the flour tortillas and roll them up and place them seam side down in the prepared baking dish.

Melt the butter in a medium size saucepan.  Whisk in the flour and let the mixture cook for approximately 1 minute to thicken.  Watch it closely so it does not burn.

Then slowly whisk in the chicken broth until smooth and thickened on medium heat (do not bring to a boil). Then stir in the sour cream and the green chiles. If the mixture is too hot, let it set for a few minutes before mixing in the sour cream so that it does not curdle.

Pour this sauce over the enchiladas.  Bake for approximately 20 minutes or until the enchiladas are heated through.

Turn off the oven and turn the broiler on.  Top the enchiladas with the remaining shredded cheese.  Broil the top of the enchiladas until the cheese is melted and the tops are a nice golden brown color.

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