Easy Chicken Enchilada Recipe for Beginners

Name: Easy Chicken Enchilada Recipe for Beginners
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 cups cooked, shredded chicken; 8-10 soft taco-size flour tortillas; 3 cups shredded Monterey Jack cheese, divided; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chiles, undrained; 1 tsp garlic powder; ½ tsp cumin; Salt and black pepper, to taste

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Let’s be honest, is there anything more comforting than a bubbly, cheesy casserole dish pulled straight from the oven? We think not. And when that dish is filled with tender, shredded chicken, wrapped in soft tortillas, and smothered in a ridiculously creamy, flavorful white sauce, well, that’s a whole other level of delicious.

Welcome to the world of chicken enchilada recipe, a dish so satisfying, so universally loved, that it’s destined to become a regular in your meal rotation. Forget the standard red sauce for a moment and open your heart (and your stomach) to this velvety, savory alternative. It’s the kind of meal that wraps you in a warm hug, a culinary security blanket that’s perfect for a cozy night in, a family dinner, or even for impressing guests.

What Makes These White Chicken Enchiladas So Irresistibly Good?

Envision this: tender, flavor-packed shredded chicken mingling with streams of luscious, melted cheese, all lovingly enveloped in a delicate, warm tortilla. But the real star of this chicken enchilada recipe is the luscious white sauce. It’s a rich and creamy concoction, often made with a base of butter, flour, chicken broth, and sour cream or cream cheese, and studded with mild green chiles for a gentle kick of flavor. The sauce cascades over the enchiladas, seeping into every nook and cranny, ensuring that every single bite is packed with flavor and moisture.

When you pull this dish from the oven, you’re greeted with a beautifully golden-brown, bubbly top, with cheese stretching for miles as you serve it up. The heavenly scent that fills your kitchen is a tantalizing promise of the delicious meal to come. It’s a true feast for the senses.

Here’s Why This Will Be Your New Favorite Enchilada Recipe

In a world of red-sauced everything, these white chicken enchiladas offer a delightful change of pace. The flavor profile is milder and creamier than its traditional counterpart, making it a fantastic option for those who may not be fans of intense tomato-based sauces or a lot of spice. It’s a dish that appeals to a wide range of palates, from the pickiest of eaters to the most seasoned foodies.

Beyond its incredible taste, this how to make enchiladas guide will show you just how simple this impressive dish can be. It’s a recipe that’s forgiving, easily adaptable, and perfect for both novice cooks and seasoned pros. So, if you’re looking to shake up your dinner routine and introduce a new, crowd-pleasing dish, you’ve come to the right place.

Ingredients List: Your Shopping Guide to Enchilada Heaven

Here’s what you’ll need to create this masterpiece. The magic of this recipe is how it takes uncomplicated, easy-to-find ingredients and transforms them into a truly spectacular meal.

A hand with dark nail polish folding a soft flour tortilla filled with saucy shredded chicken and bright orange cheddar cheese on a white plate, demonstrating a key step in a chicken enchilada recipe.

For the Enchiladas:

Shredded Chicken: About 3 cups of cooked, shredded chicken. A rotisserie chicken is a fantastic time-saving hack here!
Flour Tortillas: 8-10 soft taco-sized flour tortillas.
Monterey Jack Cheese: 3 cups, shredded and divided. It’s prized for its incredible melting ability, transforming into a smooth, gooey blanket of deliciousness with a wonderfully subtle, buttery flavor.
For the Creamy White Sauce:

Butter: 3 tablespoons of unsalted butter.
All-Purpose Flour: 3 tablespoons. This step is what gives the sauce its wonderful body and thickness.
Chicken Broth: 2 cups.
Sour Cream: 1 cup. This adds a wonderful tangy creaminess.
Canned Diced Green Chiles: 1 (4-ounce) can, undrained. These add a subtle, smoky heat.
Spices: 1 teaspoon garlic powder, 1/2 teaspoon cumin, salt, and black pepper to taste.

How to Make White Chicken Enchilada Recipe (Step-by-Step)

Ready to create some magic? This how to make enchiladas guide breaks it down into simple, manageable steps.

Step 1: Prep Your Oven and Pan

Alright, let’s get started! The first step is to get your oven nice and warm, so go ahead and set it to 350°F (175°C). While it’s heating up, lightly grease your 9×13 inch baking dish.

Step 2: Mix the Filling

To create the cheesy, savory heart of our enchiladas, combine the shredded chicken with 1 ½ cups of the shredded Monterey Jack cheese in a medium bowl. Set this aside for now. You can also add a pinch of salt and pepper here for extra flavor.

Step 3: Make the Luscious White Sauce

In a medium saucepan set over medium heat, go ahead and melt the butter until it’s fully liquefied. Once melted, whisk in the flour and cook for about a minute, stirring constantly. This is a crucial step because it toasts the flour, which removes any chalky aftertaste and adds a subtle, nutty depth to the final sauce.

Now, gradually pour in the chicken broth. Your whisk should be in constant motion to keep everything silky smooth. Continue to whisk as the sauce heats, and after about 3 to 5 minutes, you’ll feel the resistance on your whisk increase as the sauce magically thickens to a lovely, rich consistency.

Reduce the heat to low and stir in the sour cream, diced green chiles (with their liquid), garlic powder, and cumin. Go ahead and finish the sauce with a good pinch of salt and pepper. Don’t be shy—taste as you go and add more until you absolutely love it. Gently stir until the sauce is beautifully smooth and everything is incorporated. And here’s a crucial tip: once the sour cream goes in, keep the heat low and do not let it come to a boil, as this will cause it to curdle and separate.

Step 4: Assemble Your Enchiladas

Now for the fun part! Take one of your flour tortillas and spoon about a 1/3 cup of the chicken and cheese mixture down the center. Now, create a cozy little package by rolling the tortilla up snugly. Then, tuck it into your prepared baking dish with the seam on the bottom, which will keep it neatly held together. Continue this process with the rest of your tortillas, tucking them in side-by-side until the dish is filled with a neat, single layer.

Step 5: Sauce and Bake

And now for the grand finale. Generously pour that velvety white sauce all over the enchiladas, letting it cascade down the sides and into every nook and cranny. The goal is to completely smother them in that creamy deliciousness. Sprinkle the remaining 1 ½ cups of shredded cheese over the top.

Now, for the crucial question: how long to cook enchiladas? Now for the magic. Give them about 20-25 minutes in the oven. What you’re looking for is that perfect visual cue: the sauce will be actively bubbling, and the cheese will be completely melted with beautiful, toasted brown spots appearing across the top. with golden-brown spots.Knowing how long to cook enchiladas at 350 is key to a perfect result.

Pouring a homemade creamy white sauce from a saucepan over rolled chicken enchiladas that are topped with cheese in a glass baking dish, preparing the white chicken enchiladas for the oven.

Step 6: Garnish and Serve

Here’s a crucial pro-tip for serving: give the enchiladas a few minutes to rest after they come out of the oven. This brief rest is like a little magic trick for your enchiladas. It allows the bubbling river of sauce to calm down and the molten cheese to set just enough, which is the secret to getting beautiful, intact servings that don’t fall apart. Garnish with fresh cilantro, a dollop of sour cream, or some sliced green onions, if you like.

Why You’ll Love This Recipe

Quick and Easy: Thanks to shortcuts like using a rotisserie chicken, this impressive meal can be on the table in under an hour.
Budget-Friendly: This recipe utilizes simple, affordable ingredients that won’t break the bank.
Crowd-Pleaser: The creamy, cheesy goodness is a hit with both kids and adults. It’s a guaranteed family favorite.
Perfect for Meal Prep: You can assemble the enchiladas ahead of time and bake them when you’re ready for a super speedy dinner.

Key Ingredients and Substitutions

While this recipe is fantastic as is, there’s always room for a little customization. Here’s a look at some of the key players and potential stand-ins:

Shredded Chicken: As mentioned, rotisserie chicken is a huge time-saver. Alternatively, feel free to prepare fresh chicken. If you’re aiming to keep the dish on the lighter side, chicken breasts are your perfect go-to. Simply poaching or baking them is an excellent way to prepare the meat beautifully for the filling. If you’re after the most moist and flavorful results, you can’t go wrong with chicken thighs. For a vegetarian option, you could substitute the chicken with black beans and corn.
Monterey Jack Cheese: Pepper Jack will add a little extra kick. To introduce a layer of familiar, tangy flavor, feel free to mix in some classic cheddar with the Monterey Jack. It’s a delicious and popular combination for a reason!
It’s the sour cream that provides the sauce with its signature velvety body and luxurious feel. Full-fat sour cream will give you that incredibly rich and luscious mouthfeel we’re aiming for. While light sour cream is a perfectly fine substitute, just know the final sauce will be a little less rich but still wonderfully creamy. You could even substitute with plain Greek yogurt for a similar tangy flavor.
Tortillas: Flour tortillas are generally preferred for their softness and pliability in this recipe. If you prefer corn tortillas, be sure to warm them before rolling to prevent them from cracking. A quick fry in a little oil can also help them hold up better to the sauce.

A clear glass baking dish of perfectly baked chicken enchiladas, fresh from the oven. The top is covered in melted cheese that is bubbly and golden-brown in spots.

Expert Tips for Success

Want to take your white chicken enchiladas from great to absolutely amazing? Here are a few pro tips:

Don’t Overfill: It can be tempting to pack your tortillas to the brim, but overfilling can lead to tearing. A little less is more here.
Warm Your Tortillas: Gently warming your tortillas in the microwave or a dry skillet makes them much more pliable and less likely to crack when you roll them.
Don’t Boil the Sauce: Once you’ve added the sour cream, keep the heat low and stir gently. Boiling can cause the sour cream to curdle.
For that picture-perfect, restaurant-quality cheese pull, take the extra minute to shred a block of cheese yourself. Think about the texture: the coating on pre-shredded cheese can sometimes lead to a melt that’s a bit gritty or even separates. In contrast, shredding it fresh from the block is your guarantee for that flawlessly smooth, luxuriously creamy, and decadent cheesy topping every single time. If you want to know the real secret to unbelievably gooey and flavorful enchiladas, it’s this: shred your cheese fresh from a block. It’s a game-changer for the final texture.

Variations and Customizations

Feel free to get creative with this chicken enchilada recipe. Here are a few ideas to get you started:

Add Some Veggies: Sautéed onions, bell peppers, or spinach would be a delicious addition to the chicken filling.
Spice it Up: If you like a little more heat, add a pinch of cayenne pepper to your sauce or use hot green chiles. A can of chopped jalapeños would also do the trick.
Make it Extra Creamy: For an even richer sauce, you can add a few ounces of softened cream cheese along with the sour cream.
Add Beans: A can of black beans or pinto beans, rinsed and drained, can be mixed in with the chicken for extra protein and fiber.

Storage and Reheating Instructions

Have leftovers? You’re in luck! This is one of those magical dishes that’s arguably even better the next day, as the flavors have had more time to meld together into creamy, savory perfection.

Got leftovers? Lucky you! To keep them fresh for another delicious meal, simply transfer them to an airtight container. They will stay perfectly good in the refrigerator for up to 3 or 4 days.
To bring your leftovers back to their original glory, the oven is unquestionably the best method. It helps them taste just as delicious and freshly made as they were the first time. This ensures they warm through evenly while keeping that wonderful cheesy, creamy texture intact. Place them in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. This method is perfect for maintaining the ideal texture, ensuring the tortillas stay tender but not mushy. You can also reheat individual portions in the microwave, but be aware that the tortillas may soften more with this method.

Serving Suggestions

These chicken enchilada recipe are a complete meal on their own, but if you want to round out your dinner, here are a few serving suggestions:

Mexican Rice: A side of classic Mexican rice is the perfect accompaniment.
Beans: Refried beans or a simple black bean salad are excellent choices.
If you want to lighten things up, a simple green salad is the way to go. I especially love it with a cilantro-lime vinaigrette because that pop of fresh, citrusy flavor is the perfect counterpoint to the rich, comforting enchiladas.
Toppings: Don’t forget the toppings! Sour cream, fresh cilantro, diced avocado or guacamole, and a sprinkle of cotija cheese are all fantastic options.

Frequently Asked Questions (FAQs)

My enchiladas sometimes turn out a bit soggy. What are the best tips to prevent this?

A common concern! To avoid soggy enchiladas, don’t over-sauce them. You want enough to cover them, but not so much that they’re swimming in it. Also, lightly frying corn tortillas before filling can create a barrier that helps them from absorbing too much sauce.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas completely, cover the dish tightly with foil, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, just pop it in the oven. Just a quick heads-up: since the dish is going into the oven cold, it will naturally need a few extra minutes to get completely hot and bubbly. Plan on adding a little more time to the bake.

Can I freeze white chicken enchiladas?

Yes, this is a great freezer-friendly meal. Assemble the enchiladas in a freezer-safe baking dish, but don’t bake them. This recipe makes a fantastic freezer meal—a true gift for your busy future self! To protect it perfectly, wrap the dish first in a tight layer of plastic wrap, then add a second, snug layer of foil. This double-wrapping technique is the key to preventing freezer burn. They will keep beautifully for up to 3 months. When that busy day comes, simply move the dish from the freezer to the fridge the night before to thaw, then bake as directed for an effortless, amazing dinner.

What’s the best chicken to use?

A store-bought rotisserie chicken is the easiest and most convenient option. However, you can also use any leftover cooked chicken you have on hand, or you can cook and shred your own chicken breasts or thighs.

Notes

A final thought on this incredible chicken enchilada recipe: don’t be afraid to make it your own. Cooking should be fun and creative, so use this recipe as a starting point and adjust it to your personal tastes. Whether you like it a little spicier, a little cheesier, or loaded with extra veggies, the possibilities are endless.

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There you have it – a comprehensive guide to creating the most delicious, creamy, and satisfying white chicken enchiladas you’ve ever tasted. This recipe is more than just a set of instructions; it’s an invitation to create a meal that will bring comfort, joy, and a whole lot of flavor to your table. So go ahead, give it a try. We have a feeling it’s going to be a new favorite. Now that you know how to make enchiladas like a pro, and have the answer to how long to cook enchiladas, there’s nothing stopping you from enjoying this incredible dish tonight.