Creamy White Chicken Enchiladas

For more enchilada variations, pop into my posts for Instant Pot Beef Enchiladas, Cheesy Spinach Enchiladas, and Sweet Pork Enchiladas. Have you ever been in a mood where nothing but comfort food to the max will do? I’m talking oodles of cheese, creamy sauce, carbs, a bit of spice — the works? Cause I’m there guys. There’s no denying it anymore. For about a week, all I could think about was diving into a big plate of enchiladas, but not just any ordinary enchilada (though those are good too!), I wanted them completely maxed out with ALL THE THINGS. And honestly, when I started creating this recipe I just started cooking, then wrote it all down after the fact. I knew what I wanted these chicken enchiladas to taste like and look like so I just kind of reverse engineered them. And, not to brag, but I’m happy to report I nailed it on the first try. It satisfied all my cravings and left me in a blissful carb and cheese coma for the rest of the evening. So if this is something you feel like you need, just stop resisting, and give in. It’s completely worth it!

Here’s What you Need for these Chicken Enchiladas

Chicken Green enchilada sauce Shredded mozzarella cheese Shredded pepper jack cheese Flour tortillas Butter Flour Chicken broth Sour cream Diced green chiles Salt

Here’s How you Make it

Are you ready to whip together the most indulgent and delicious white chicken enchiladas I could possibly dream up? 2. To the sauce, add the sour cream, green chilies, cheese, and salt and stir continually until the whole mixture is smooth and creamy. Take this off the heat. 3. Now it’s time to assemble the decadent enchiladas! Start by spreading half of the white sauce that you just made onto the bottom of a prepared pan. 4. In another bowl, stir together the shredded chicken, green enchilada sauce, 1 cup of mozzarella cheese, and then another ½ a cup of the pepper jack cheese. Take a tortilla and spoon the chicken mixture into the middle of it, roll it up tightly, then place it, seam-side-down into the pan with the sauce already spread on the bottom. Keep repeating this process until you’ve used up all the filling. 5. Pour the remaining white sauce on top of the tortillas and top with the rest of the cheese. From there, I tent the pan with a large piece of foil (use two if you need to) so that the foil is not resting right on top of the cheese but just over it. Bake for 30-40 minutes or until the cheese is totally melted. Pop it under the broiler for another 1-2 min at the end to brown the cheese a bit (take the foil off for this part). Top with your favorite toppings and serve!

Expert Tips and Customizations

While these enchiladas are amazing on their own, there are many ways you can change them up if you want! From adding veggies to swapping sauces, here are a few ways I plan to change these in the future.

Change out the shredded chicken for shredded beef or pork. Go vegetarian by adding black beans instead of meat and swap out the chicken broth for vegetable broth. Mix sauteed mushrooms and peppers or corn and zucchini with the chicken for a little extra veg. Change the green enchilada sauce by using red instead. Even better? Make your own! Use your favorite cheese or whatever you have on hand. Sure, if you use cheddar, it will no longer be a “white” dish, but it’ll still be a delish dish! Add a little bit of nutritious greens by stirring in torn or chopped kale, spinach, or another green into the chicken mixture, or sprinkle shredded lettuce on top before serving.

What is the Best way to Shred Chicken?

I’ve found the best way to shred the chicken is to first boil it. It’s fast and since it’s being cooked in water, it’ll stay moist. However, it will be quite bland. One way I work around this is by cooking chicken breasts with one cup of water and some seasonings (see note, below) or you could use just a jar of salsa instead of water and spices. Cook in the slow cooker for about 4 hours on low. Or you could cook in the Instant Pot for 6 minutes followed by a quick release. The chicken will fall apart and shred easily with two forks and have some flavor to it. I try to start this around lunch time so by the time I’m ready for dinner, the chicken is ready too.