Enchiladas are one of our family’s easy go-to dinners. Usually whipped up with ground beef and a few cans of red enchilada sauce. We leveled up with this rich and creamy white chicken enchilada recipe and now there’s a new favorite in town!
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Enchilada Filling
The base for these enchiladas is so easy!
Combine 3 cups of shredded chicken with 4 ounces of softened cream cheese, 1/4 cup green enchilada sauce, 1 cup of shredded pepper jack cheese, 1/2 teaspoon of crushed red pepper flakes and 2 teaspoons of garlic powder.
You can use this Instant Pot shredded chicken recipe or use a rotisserie chicken if you’re short on time.
Evenly distribute filling between 6 and 8 tortillas. Roll them up and place them in a greased casserole dish.
I’m a big fan of shredding my own cheese. It melts way better than that bagged stuff and it tastes better. I have an attachment for my KitchenAid that makes this so much easier, but I still hand shred the cheese by hand if it’s a small amount. This is a great task for kitchen helpers!
Enchilada Sauce
Melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 3 tablespoons of flour and 1 tablespoon of taco seasoning.
Add 1.5 cups of chicken broth and remaining enchilada sauce and whisk until combined and smooth.
Stir in 1 small can of green chiles and 1/2 cup of shredded pepper jack cheese. Mix until cheese is fully melted.
Remove from heat and stir in 1 cup of sour cream.
When sour cream is completely incorporated, pour the sauce over your prepared enchiladas in the pan.
Sprinkle with remaining 1/2 cup shredded pepper jack cheese and diced jalapeño.
Bake at 350 degrees for 25 minutes.
Enchiladas are done when sauce is bubbling and cheese has started to brown.
Some of the items I used to make this white chicken enchilada recipe:
White Chicken Enchiladas
Ingredients
- 6-8 flour tortillas
- 3 cups shredded chicken
- 2 cups shredded pepper jack cheese divided
- 4 ounces cream cheese softened
- 1 can green enchilada sauce divided
- 1 can diced green chiles 4 oz can
- 3 tbsp butter
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 jalapeño diced with seeds and veins removed
- 3 tbsp flour
- 1 tbsp taco seasoning
- 2 tsp garlic powder
- ½ tsp crushed red pepper flakes
Instructions
- Combine shredded chicken, cream cheese, 1/4 cup green enchilada sauce, 1 cup of shredded pepper jack cheese, crushed red pepper flakes and garlic powder.
- Evenly distribute filling between 6 and 8 tortillas. Roll them up and place them in a greased 9" x 13" casserole dish.
- Melt butter in a small saucepan over medium heat.
- Whisk in flour and taco seasoning.
- Add 1.5 cups of chicken broth and remaining enchilada sauce and whisk until combined and smooth.
- Stir in 1 small can of green chiles and 1/2 cup of shredded pepper jack cheese. Mix until cheese is fully melted.
- Remove from heat and stir in 1 cup of sour cream.
- When sour cream is completely incorporated, pour the sauce over prepared enchiladas.
- Sprinkle with remaining 1/2 cup shredded pepper jack cheese and diced jalapeño.
- Bake 350° for 25 minutes until sauce is bubbling and cheese is browning.
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