Easy Cheesy White Chicken Enchiladas

There’s something incredibly comforting about Easy Cheesy White Chicken Enchiladas. Picture a cozy evening with the aroma of melted cheese and savory chicken wafting through your kitchen. I remember the first time I made this dish; it was a chilly night, and I had some friends over for dinner. As I pulled the enchiladas from the oven, the bubbling cheese and the warm tortillas made everyone gather around the table with anticipation. It quickly became a crowd favorite, and now it’s a staple in my recipe book. These enchiladas are perfect for gatherings, busy weeknights, or whenever you crave something hearty and satisfying. The layers of flavor from the chicken, cheese, and spices truly create a delightful experience that warms your heart.

What You’ll Need for Easy Cheesy White Chicken Enchiladas

When it comes to making Easy Cheesy White Chicken Enchiladas, the ingredients are simple yet essential. Each one plays a crucial role in delivering that comforting flavor profile we crave. From the tender chicken to the creamy cheese, these elements come together beautifully.

• 2 cups shredded chicken (about 2 breasts): This is the heart of the dish. Shredded chicken adds a tender, savory element that fills each tortilla perfectly.
• 3 cups Pepper Jack cheese (shredded): This cheese brings a spicy kick and creaminess that makes the dish delightful.
• 8 flour tortillas: Soft and pliable, tortillas serve as the perfect vessel to wrap around the flavorful fillings.
• 5 tablespoons butter (divided): Butter adds richness and flavor to the sauce.
• 3 tablespoons all-purpose flour: This helps thicken the sauce, creating a luscious texture.
• 1 clove garlic (minced): Garlic contributes aromatic flavor, enhancing the overall taste.
• 4 cups chicken stock: This forms the base of the sauce, infusing it with flavor.
• 1 cup sour cream: Creamy and tangy, the sour cream adds depth to the sauce.
• 1 cup Fontina cheese (shredded): Adds another layer of creaminess and flavor.
• 15 oz Rotel tomatoes and green chilis: These add a pop of flavor and a little heat to the mix.
• 4 oz green chilis: For an extra kick.
• 2 teaspoons garlic powder: Enhances the garlic flavor in the dish.
• 2 teaspoons onion powder: Adds savory depth and sweetness.
• 2 teaspoons cumin: This spice ties all the flavors together with its earthy notes.
• Salt and pepper to taste: Essential for seasoning.
• Cilantro (for garnish): Freshens up the dish right before serving.

Directions for Easy Cheesy White Chicken Enchiladas

Making Easy Cheesy White Chicken Enchiladas is a straightforward process, and I promise you’ll love every moment of it. Follow these steps to create a dish that will have everyone coming back for seconds.

1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9×13 baking dish by spraying it with cooking spray. This ensures that the enchiladas don’t stick to the dish and makes for an easier cleanup.

2. Shred the chicken using two forks. This method allows the chicken to be tender and easy to mix with the other ingredients. Remove and discard any skin or bones as you go. You want only the juicy, shredded meat.

3. In a bowl, combine the shredded chicken with 2 cups of Pepper Jack cheese. This combination will be the filling for your tortillas. Make sure everything is well mixed, so every tortilla gets a taste of that cheesy goodness.

4. Take a handful of the mixture and place it into a flour tortilla. Roll up the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process until all the mixture is used up.

5. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, which should take about a minute. This step builds a wonderful depth of flavor.

6. Next, add the remaining 3 tablespoons of butter to the pan and sprinkle in the flour. Mix well and let it cook for 1 to 2 minutes to eliminate the raw flour taste. Stir constantly to avoid burning.

7. Now it’s time to create the sauce! Gradually whisk in the chicken stock while stirring continuously. It may appear that the flour mixture is growing, but don’t worry. Keep whisking vigorously to prevent lumps from forming.

8. Continue to cook the mixture over medium heat until it becomes bubbly and thick, which will take a few minutes. You should see a glossy texture that indicates it’s ready.

9. Stir in the sour cream and Fontina cheese. These ingredients will make the sauce creamy and rich. Let it heat through, then add the Rotel tomatoes and green chilis.

10. Sprinkle in the garlic powder, onion powder, and cumin. Mix everything well and let the sauce heat until it begins to bubble. Taste and adjust seasoning with salt and pepper as needed.

11. Pour the sauce generously over the stuffed enchiladas. Ensure that the sauce seeps down into the dish for maximum flavor. Top with the remaining 1 to 2 cups of Pepper Jack cheese.

12. To catch any drips, place a baking sheet below the baking dish in the oven. Bake for 25 to 30 minutes until everything is bubbly and golden brown. Once ready, let it cool slightly before serving. Don’t forget to garnish with fresh cilantro!

Change It Up

If you’re looking to switch things up with your Easy Cheesy White Chicken Enchiladas, here are some fantastic ideas:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to keep the tortillas crispy.
• Freezing: You can freeze the assembled enchiladas before baking. Just cover them tightly and bake directly from the freezer, adding extra time.
• Pair with a salad: Serve with a fresh green salad or guacamole on the side for a refreshing contrast.
• Try different cheeses: Experiment with cheeses like cheddar or mozzarella for new flavors!
• Make it spicy: Add jalapeños or hot sauce to the filling for an extra kick!

What Goes Well With This Easy Cheesy White Chicken Enchiladas

When it comes to serving Easy Cheesy White Chicken Enchiladas, there are numerous options to enhance the meal experience. Here are some fantastic pairings:

• Mexican Rice: Serve with a side of fluffy Mexican rice to soak up the delicious sauce.
• Refried Beans: Traditional refried beans complement the enchiladas beautifully, adding protein and fiber.
• Fresh Salsa: A vibrant salsa made with diced tomatoes, onions, and cilantro adds a refreshing crunch.
• Guacamole: Creamy guacamole is a fantastic addition and balances the flavors perfectly.
• Green Salad: A simple green salad with avocado and lime dressing adds freshness to the meal.
• Occasions: These enchiladas are perfect for family dinners, casual get-togethers, and even festive occasions like Cinco de Mayo.

FAQ

Conclusion

Easy Cheesy White Chicken Enchiladas are not just a recipe; they’re a warm invitation to gather around the table. Each bite is a comforting blend of flavors that everyone will love. I encourage you to try making these enchiladas for your next meal—they’re sure to become a family favorite!

Easy Cheesy White Chicken Enchiladas

The ultimate comfort food, Easy Cheesy White Chicken Enchiladas are creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner, these enchiladas will have everyone craving more. Make them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Shredded Chicken About 2 breasts
• 3 cups Pepper Jack Cheese Shredded
• 8 pieces Flour Tortillas
• 5 tablespoons Butter Divided
• 3 tablespoons All-Purpose Flour
• 1 clove Garlic Minced
• 4 cups Chicken Stock
• 1 cup Sour Cream
• 1 cup Fontina Cheese Shredded
• 15 oz Rotel Tomatoes and Green Chilis
• 4 oz Green Chilis
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 2 teaspoons Cumin
• Salt and Pepper to taste
• Cilantro for garnish

Equipment

• Wooden Spoon
• Mixing Bowl
• Whisk
• Baking Sheet
• Oven
• Frying Pan

Method

 

1. 1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9x13 baking dish by spraying it with cooking spray. This ensures that the enchiladas don’t stick to the dish and makes for an easier cleanup.
2. 2. Shred the chicken using two forks. This method allows the chicken to be tender and easy to mix with the other ingredients. Remove and discard any skin or bones as you go. You want only the juicy, shredded meat.
3. 3. In a bowl, combine the shredded chicken with 2 cups of Pepper Jack cheese. This combination will be the filling for your tortillas. Make sure everything is well mixed, so every tortilla gets a taste of that cheesy goodness.
4. 4. Take a handful of the mixture and place it into a flour tortilla. Roll up the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process until all the mixture is used up.
5. 5. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, which should take about a minute. This step builds a wonderful depth of flavor.
6. 6. Next, add the remaining 3 tablespoons of butter to the pan and sprinkle in the flour. Mix well and let it cook for 1 to 2 minutes to eliminate the raw flour taste. Stir constantly to avoid burning.
7. 7. Now it’s time to create the sauce! Gradually whisk in the chicken stock while stirring continuously. It may appear that the flour mixture is growing, but don’t worry. Keep whisking vigorously to prevent lumps from forming.
8. 8. Continue to cook the mixture over medium heat until it becomes bubbly and thick, which will take a few minutes. You should see a glossy texture that indicates it's ready.
9. 9. Stir in the sour cream and Fontina cheese. These ingredients will make the sauce creamy and rich. Let it heat through, then add the Rotel tomatoes and green chilis.
10. 10. Sprinkle in the garlic powder, onion powder, and cumin. Mix everything well and let the sauce heat until it begins to bubble. Taste and adjust seasoning with salt and pepper as needed.
11. 11. Pour the sauce generously over the stuffed enchiladas. Ensure that the sauce seeps down into the dish for maximum flavor. Top with the remaining 1 to 2 cups of Pepper Jack cheese.
12. 12. To catch any drips, place a baking sheet below the baking dish in the oven. Bake for 25 to 30 minutes until everything is bubbly and golden brown. Once ready, let it cool slightly before serving. Don’t forget to garnish with fresh cilantro!

Notes

• Tip 1: You can use the preshredded cheese from the store if you like, but shredding your own gives better flavor.
• Tip 2: You can use smaller size tortilla wraps if you prefer; just fill your casserole dish.
• Tip 3: Use any shredded chicken cut that you prefer.
• Tip 4: Add more or less cumin based on your taste for that flavor.
• Tip 5: The flour tortillas will puff as you cook them, so don’t overfill the baking dish with the cheese sauce.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.