Easy White Chicken Enchiladas: 20 Min Prep

Y’all, there’s just something about good old Southern comfort food, right? It warms you up from the inside out. But if you’re like me, trying to make healthier choices after shedding about 80 pounds, you might think that kind of cozy, satisfying meal is off the table. Well, I’m Jordan Bell, and I’m here from my kitchen in Asheville, NC, to show you that’s just not true! On my blog, Easy Detox Recipes, I’m all about taking those beloved Southern classics and making them clean and nourishing without losing any of that soul-hugging goodness. And today, we’re diving into a dish that perfectly captures that vibe: these incredible White Chicken Enchiladas. They’re creamy, cheesy, and oh-so-satisfying, proving that healthy eating can absolutely be delicious comfort food.

Why You’ll Love These White Chicken Enchiladas

Seriously, these White Chicken Enchiladas are a game-changer for weeknight dinners. They hit all the right notes without weighing you down. Here’s why they’ll become a fast favorite:

• Super Quick Prep: We’re talking minimal fuss! You can have them ready to go in the oven in about 20 minutes. Perfect for when you’re short on time.
• Incredible Flavor: The creamy sauce, savory chicken, and gooey cheese are just a match made in heaven. It’s pure comfort in every bite.
• Cheesy Dream: Who doesn’t love cheese? These are loaded with melty Monterey Jack, creating that irresistible pull and richness.
• A Lighter Twist: We’re keeping all the deliciousness but cutting back on some of the heavier stuff, making it a feel-good meal you can enjoy guilt-free.

Gathering Your Ingredients for White Chicken Enchiladas

Alright, let’s get our kitchen prepped for these dreamy enchiladas! Having everything ready to go makes the whole process a breeze. Trust me, you’ll want to have your ingredients measured and prepped before you even think about turning on the stove. It makes the cooking part so much smoother!

Ingredient	Amount	Preparation Notes
Shredded, cooked chicken	2 cups	Rotisserie chicken is a lifesaver here, or you can boil and shred your own!
Shredded Monterey Jack cheese	1 cup (for filling) + 1 cup (for topping)	Shredding your own cheese melts so much better!
Salt	To taste	Just a pinch to bring out the flavors.
Black pepper	To taste	Freshly ground is always best.
Adobo seasoning	To taste	This is my secret weapon for a little extra zing!
Flour tortillas	10	Standard 8-inch tortillas work perfectly.
Butter	3 Tablespoons	Unsalted is preferred.
All-purpose flour	3 Tablespoons	This is our thickening agent for the sauce.
Chicken broth	2 cups	Low-sodium is a great choice for a cleaner recipe.
Sour cream	1 cup	Full-fat gives the creamiest results.
Diced green chiles	4 ounce can	Mild or hot, depending on your preference! Don’t drain them.

Ingredient Notes and Substitutions

Now, let’s talk about a few of these ingredients and how you can tweak them to fit your needs. I love using low-sodium chicken broth because it gives us control over the saltiness and makes the dish a bit healthier. If you don’t have chicken broth, vegetable broth can work in a pinch, though it will change the flavor slightly. For the Monterey Jack cheese, if you’re looking for a dairy-free option, there are some really great plant-based shredded cheeses out there now that melt beautifully! And if you’re not a fan of green chiles, you could totally skip them, though they add a lovely subtle tang and a bit of warmth.

Crafting Your Delicious White Chicken Enchiladas: Step-by-Step

Alright, let’s get down to business and make these fantastic enchiladas! It’s really not complicated at all, and before you know it, you’ll have a bubbling, cheesy masterpiece ready to go. The key is to have everything prepped beforehand, like we talked about. This makes the actual cooking part super smooth sailing. So, grab your apron and let’s get started!

Preparing the Creamy White Sauce

First things first, let’s make that dreamy sauce that ties everything together. Grab a medium saucepan and melt your butter over medium heat. Once it’s all melted and happy, whisk in the all-purpose flour. Let that cook for just about a minute, stirring constantly. This little step cooks out that raw flour taste. Now, slowly whisk in the chicken broth. Keep whisking until it’s nice and smooth, with no lumps. Once it’s thickened a bit, turn the heat down low. Stir in the sour cream and those yummy diced green chiles. Remember, we don’t want this to boil – just a gentle heat to combine everything beautifully. It should be nice and creamy!

Assembling and Baking Your White Chicken Enchiladas

Now for the fun part: putting it all together! So, your oven should be preheated to 350°F (175°C) and your baking dish should be lightly sprayed. We’re going to take those tortillas and spoon about 1/4 cup of that chicken and cheese mixture into the center of each one. Don’t overfill them, or they’ll be hard to roll! Gently roll up each tortilla and place it seam-side down in your prepared baking dish. Try to pack them in there nice and snug – this helps them keep their shape. Once all your enchiladas are nestled in, pour that glorious creamy sauce evenly over the top. Make sure to get it all around! Finally, sprinkle the remaining 1 cup of Monterey Jack cheese all over everything. Pop that dish into your preheated oven and let it bake for about 20 to 25 minutes. You want to see the sauce getting bubbly around the edges and that cheese getting melty. For an extra special touch, you can broil them for just 1-2 minutes at the very end until the cheese is golden brown and bubbly. Just watch them closely so they don’t burn!

Achieving Perfect White Chicken Enchiladas Every Time

You want these enchiladas to be just right, and trust me, a few little tricks make all the difference. When you’re warming your tortillas, just a quick zap in the microwave or a few seconds on a dry skillet makes them pliable. This is super important so they don’t crack when you roll them up! If your sauce seems a little too thick, don’t panic! Just whisk in a tablespoon or two more of chicken broth until it reaches that perfect, pourable consistency. We want it to coat the back of a spoon, not be a thick paste. And for that glorious, bubbly cheese topping? Make sure your oven is fully preheated. That consistent heat is key for melting the cheese evenly and getting those lovely browned bits you see in the picture. It really makes all the difference in the final presentation and taste!

Frequently Asked Questions About White Chicken Enchiladas

Got questions about making these creamy chicken enchiladas? I’ve got answers! I’ve heard a few things over the years, and I’m happy to share my tips to make your experience even better.

Can I use corn tortillas instead of flour? Absolutely! If you prefer corn tortillas, you can definitely use them. Just be aware that corn tortillas can sometimes crack more easily when rolled. A quick trick is to warm them slightly first – either in the microwave for about 30 seconds or briefly in a dry skillet. This makes them more pliable. You might need a few extra to account for any that break, but they’ll still be delicious!

Can I make these ahead of time? Yes, you can totally assemble these white chicken enchiladas ahead of time! Just prepare them up to the point of baking, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. You might need to add a few extra minutes to the baking time since they’ll be going into the oven cold. They also freeze well before baking!

How can I make these enchiladas spicier? If you like a little more heat, there are a few easy ways to spice things up! You can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture or the sauce itself. For a bigger kick, use hot green chiles or even add some finely diced jalapeños to the filling.

What if I don’t have Monterey Jack cheese? No worries! Monterey Jack is great because it melts so smoothly, but other good melting cheeses work too. Sharp cheddar, a Mexican blend, or even a pepper jack for extra spice would be fantastic substitutes. Just use about the same amount and aim for a cheese that melts well.

Storing and Reheating Your White Chicken Enchiladas

Leftover white chicken enchiladas are a blessing, aren’t they? They taste almost as good the next day, sometimes even better! To keep them fresh, let them cool completely first. Then, cover the baking dish tightly with plastic wrap or transfer the enchiladas to an airtight container. They’ll stay good in the refrigerator for about 3 to 4 days. When you’re ready to reheat, you’ve got a couple of great options. You can pop them back in the oven at around 350°F (175°C) until they’re heated through – this usually takes about 15-20 minutes. If you’re in a real hurry, the microwave works too, just heat them in short bursts, stirring gently, until they’re warm all the way through.

Estimated Nutritional Information for White Chicken Enchiladas

Please keep in mind that these nutritional values are estimates and can vary based on specific ingredients and portion sizes. This information is provided to give you a general idea of the nutritional content per serving.

Nutrient	Amount (per serving)
Serving Size	2 enchiladas
Calories	450
Fat	25g
Saturated Fat	10g
Unsaturated Fat	15g
Trans Fat	1g
Carbohydrates	30g
Fiber	2g
Sugar	3g
Protein	30g
Cholesterol	100mg
Sodium	800mg

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