Best 2 Creamy White Chicken Enchiladas Recipes

Craving a creamy, flavorful, and comforting dish? Look no further than Creamy White Chicken Enchiladas! This recipe combines tender chicken, a velvety white sauce, and a gooey cheese filling, all wrapped in soft tortillas. With its soul-satisfying flavors and easy-to-follow instructions, this recipe promises to be a hit at your dinner table. Get ready to indulge in a creamy, cheesy, and utterly delicious experience as we delve into the art of making Creamy White Chicken Enchiladas.

Here are our top 2 tried and tested recipes!

CREAMY WHITE CHICKEN ENCHILADAS

Creamy White Chicken Enchiladas image

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 large skinless, boneless chicken breast halves
½ cup water
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas, warmed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
½ teaspoon ground cumin
1 cup plain Greek yogurt
½ cup pepper Jack cheese
½ cup shredded Monterey Jack cheese

Steps:

Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
Pour sauce over enchiladas in the casserole dish.
Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g

CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE

Creamy Chicken Enchiladas with White Sauce image

A perfect blend of creamy chicken, cheese, and a little spice make this a comfort food with zest!

Provided by SKBrown617

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 10

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 small onion, diced
1 small red bell pepper, diced
2 (12.5 fl oz) cans chicken breast chunks, drained
1 (1.25 ounce) package taco seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup plain Greek yogurt
¼ cup milk
¼ cup green (mild) hot pepper sauce (such as Tabasco®)
1 tablespoon lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
10 (6 inch) flour tortillas
1 cup Cheddar cheese

Steps:

Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 21.5 g, Cholesterol 60.4 mg, Fat 15.7 g, Fiber 1.6 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1205.9 mg, Sugar 2.7 g

Tips for Making Creamy White Chicken Enchiladas:

Shred the chicken yourself for the best texture. If you use store-bought shredded chicken, it may be too dry or have a strange texture.
Use a creamy, flavorful cheese. A good melting cheese, such as Monterey Jack or Pepper Jack, will help to create a smooth, creamy sauce.
Don't overcrowd the pan. If you try to fit too many enchiladas in the pan, they will not cook evenly.
Cover the pan while baking. This will help to keep the enchiladas moist and prevent them from drying out.
Serve immediately. Enchiladas are best served hot and fresh out of the oven.

Conclusion:

Creamy white chicken enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a creamy, flavorful sauce, tender chicken, and melted cheese, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try!