A cheesy, gooey white chicken enchiladas recipe. Made with seasoned shredded chicken rolled into a tortilla with the cheese sauce poured over top.
Creamy white chicken enchiladas
Bring the mexican restaurant to your house with these creamy white chicken enchiladas. You’ll be surprised how easy these are to make at home and it’s something the whole family will love! A true comfort meal with the cheese goodness. These get soft in the oven and have amazing flavor.
Flour vs. corn tortillas
My recipes uses flour tortillas but you can use corn. Just warm them up in the microwave between a damp paper towel before using so they are soft and don’t break when rolling them up. I prefer the taste and texture of flour tortillas. You can also use homemade tortillas
Ingredients
Tortillas- corn, flour (my preference), or homemade.
Chicken breast – cooked and shredded. My favorite method is to cook them in the crocpot and use a hand mixer to shred. Super simple.
Cheese – Monterey jack cheese & Pepper jack cheese
Taco seasoning
Chicken broth – or homemade bone broth
Green Chilis – 2 cans. One for the filling, one for the topping.
Greek Yogurt
Sour Cream
See recipe card below for full ingredients list
How to make white chicken enchiladas
Step 1: 4 hours before starting the enchiladas add 2 chicken breasts to a crockpot and cook on low for 4 hours. I like to add adobo seasoning to it. After it’s done cooking shred with a hand mixer.
Step 2: Make the filling. Add the shredded chicken, greek yogurt, taco seasoning, a can of diced green chilis, cheese, and mix together. Set aside
Step 3: make the cheese sauce. In a pan melt butter, taco seasoning, flour and mix. Then add milk and sour cream and whisk until thickened. Add in cheese and mix.
Step 4: Fill your enchiladas. add a good amount to a tortilla and roll up. Add to a greased 9×13″ pan.
Step 5: Pour cheese sauce over the enchiladas. Add more cheese and 1 can of diced green chilis.
Step 6: Bake at 400° for 20 minutes
Possible substitutions
Greek yogurt & sour cream – This recipe uses both but you can substitute all greek yogurt or all sour cream
Cheeses- If you don’t want to use pepper jack cheese you can use all monterey jack. I like the little kick pepper jack adds. I have a high tolerance for spicy foods, but I personally don’t think the pepper jack adds spice but flavor.
Chicken – I love my method of cooking chicken breasts in the crockpot ahead of time, but you can use rotisserie chicken, bake chicken in the oven, or cook in a skillet. Lots of options for shredded chicken.
Diced green chilis – I have used my home canned pickled peppers before in this recipe lots of times. I just used diced green chilis from a can in this recipe because they are easily accessible for everyone.
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Creamy White Chicken Enchiladas
Ingredients
Method
- Cook your chicken. Add 2 chicken breasts to a crockpot and a healthy sprinkle of adobo seasoning if you have it and cook on low for 4 hours. Leave the liquid in the crockpot Shred with a hand mixer.1 tbsp adobo seasoning
- Preheat oven to 400°
- Once the chicken is done make the filling- in a large bowl, or in the crockpot bowl add greek yogurt, taco seasoning, 1 can of diced green chilis and the cheeses. mix well and set aside2 chicken breasts, 1/2 cup greek yogurt, 1 tbsp Taco seasoning , 2 cans diced green chilis, 1/2 cup monterey jack cheese, 1/2 cup pepper jack cheese
- Make the cheese sauce. In a pan over medium low heat melt butter, add taco seasoning, and flour, whisk. Add milk and sour cream and whisk again and cook until thickened. Add cheese.2 tbsp butter, 1 tbsp taco seasoning, 3 tbsp all purpose flour, 2 cups Milk, 1/2 cup sour cream, 1/2 cup monterey jack cheese, 1/2 cup pepper jack cheese
- Spray a 9×13" glass pan with olive oil spray. Take a tortilla and add a good amount of the filling to one and roll up. No need to tuck the edges in. Place it seam side down in the pan. Repeat until your pan is filled. You should get 7 tortillas. Pour your cheese sauce over the enchiladas and top with even more cheese and another can of diced green chilis.7 flour tortillas
- Bake in a 400° oven for 20 minutes