WHITE CHICKEN ENCHILADAS

Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.

From the recipe collection of Tara Ippolito

White chicken enchiladas are the ultimate Tex Mex comfort food. They're creamy, cheesy, and full of flavor in every bite. The tender chicken wrapped in soft tortillas and smothered in a rich white sauce is pure cozy perfection. They just so happen to be simple to put together and perfect for a busy weekday dinner. These have been a family favorite of ours for years and once you try them, you'll know why.

This is truly one of my favorite comfort food recipe. They're creamy, cheesy, and loaded with delicious Tex Mex flavors. Its like a warm hug in dinner form. I've made a lot of enchiladas in my day, but this recipe is the one! It's super easy to make and everyone goes crazy for it. Even my two little boys who are generally picky eaters. Give this one a try the next time you're in the mood for something a little unique and special.

How To Make It

Here are the steps you'll need to take to make these delicious enchiladas. You can find the full list of ingredients along instructions on the recipe card below.

Preheat the oven to 350 degrees.

First, in a large bowl, add the chicken, half the Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet. Mix everything together until it's evenly combined. Evenly distribute the filling in the center of each tortilla. Roll them up and place them seam side down in a greased 9”x13” baking dish.

NOTE: The size of the tortillas that you purchase will determine how many that you'll need.

PRO TIP: Make sure to grease the bottom of the dish with a little cooking spray. Its an important step that will prevent the tortillas from sticking to the baking dish.

Next, melt the butter in a medium sized skillet over medium-high heat. Add the flour and taco seasoning packet and whisk them together for about 3 minutes. Whisk in the chicken stock. Then, reduce the heat to medium low and stir in the rest of the shredded cheese and sour cream until the cheese is melted and the sauce is smooth. Season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas.

PRO TIP: Be sure to shred the monterey jack cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Add dried parsley (optional). Place the baking dish onto the center rack of the oven for about 25 minutes or until hot and bubbly. Let the enchiladas rest for about 5 minutes. Serve warm and enjoy!

PRO TIP: Letting the enchiladas rest for a few minutes before serving will let the sauce thicken up a little bit to the perfect consistency.

What Can I Serve These With?

You really don't need to fuss with sides with this dish. It can be served as a whole meal on its own. A salad or some plain or Cheesy Taco Rice would all be great options.

Can I Use Corn Tortillas?

Yes, you absolutely can use corn tortillas instead of flour for this recipe. I happen to prefer flour but some people dislike that they tend to get gummy when baked in the sauce. The corn tortillas will hold their form nicely.

Storage

Let the enchiladas cool completely and place them into an air tight storage container. They will last in the fridge for up to three days.

Other Easy Tex Mex Recipes

If you like super easy make Tex Mex recipes like this one, you have to try this Easy Enchilada Casserole, Taco Bell Mexican Pizza and Stret Corn Pasta Salad.