What Is the Secret to Good Enchiladas?

The secret to great enchiladas lies in balancing the flavors and textures. Use fresh, high-quality ingredients, ensure the tortillas are slightly toasted before filling, and make a rich, flavorful sauce. Don’t skimp on the cheese, as it brings everything together with a creamy finish.

What Kind of White Cheese Is Used on Enchiladas?

Monterey Jack is the most commonly used white cheese for enchiladas due to its creamy texture and mild flavor. You can also use queso blanco or mozzarella as alternatives, depending on your preference.

What's the Difference Between a Chicken Burrito and a Chicken Enchilada?

The primary difference is in the preparation and presentation. Burritos are wrapped in a tortilla and often served dry, while enchiladas are rolled and baked in a sauce. Enchiladas are typically served with a generous amount of sauce and cheese baked on top.

Is Yellow or White Cheese Better for Enchiladas?

Both yellow and white cheeses work well, but white cheese, such as Monterey Jack or queso blanco, is often preferred for its creamy consistency and subtle flavor that complements the rich sauce of white chicken enchiladas.

Should You Bake Enchiladas Covered or Uncovered?

It’s best to bake enchiladas covered for the first half of the cooking time to prevent them from drying out. Remove the cover during the last 5–10 minutes to allow the cheese to melt and brown slightly.

Why Did My Enchiladas Get Mushy?

Enchiladas can become mushy if the tortillas absorb too much sauce. To avoid this, lightly toast the tortillas before filling them and avoid over-soaking them in sauce before baking. This helps maintain their structure and prevents a soggy texture.

White Chicken Enchiladas

Description

These creamy and flavorful white chicken enchiladas are the perfect comfort food for any occasion. Made with tender shredded chicken, green chilies, and a rich sour cream sauce, this dish is easy to prepare and guaranteed to impress your family or guests. Pair it with Spanish rice or cornbread dressing for a complete meal.

Ingredients

Scale

For the Filling:
- 3 cups shredded chicken (rotisserie works well)
- 8 oz cream cheese, softened
- 1 small can of green chilies
- 2 cups shredded Monterey Jack cheese
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese (optional, for topping)
For the Tortillas:
- 8–10 flour tortillas
Optional Toppings:
- Diced jalapeños
- Chopped cilantro
- Lime wedges

Instructions

Prepare the Filling:
- Shred the cooked chicken and place it in a large mixing bowl.
- Add softened cream cheese, green chilies, and shredded cheese. Mix until combined.
Assemble the Enchiladas:
- Lay each tortilla flat, spoon 1/4 cup of the filling onto it, and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
Make the Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually add chicken broth while whisking, and let it thicken.
- Stir in sour cream and mix until smooth.
Bake the Enchiladas:
- Pour the sauce evenly over the rolled tortillas.
- Sprinkle additional shredded cheese on top if desired.
- Bake in a preheated oven at 375°F for 20–25 minutes, until bubbly and slightly golden.
Serve:
- Garnish with optional toppings and serve warm with your favorite sides.

Notes

To make this recipe spicier, add diced jalapeños or a dash of hot sauce to the filling.
For meal prep, assemble the enchiladas a day ahead and bake fresh when needed.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Baking
Cuisine: Mexican

Keywords: white chicken enchiladas, creamy chicken enchiladas, enchilada recipe, Mexican dinner recipe