This Easy White Chicken Enchiladas recipe is full of flavor with tender chicken, creamy filling, and cheesy sauce! It is perfect for an easy family dinner. Sponsored by College Inn Broth.
Cooking is one of the ways I show love to my family, especially when can eat dinner together and talk about the things going on in our lives. As our kids get older, family meals don’t happen as often as they used to but we all enjoy them when it works out.
Today I’m sharing a recipe for Easy White Chicken Enchiladas that it perfect for a family dinner.
To make this recipe you will need, College Inn Chicken Broth, boneless skinless chicken breasts, butter, flour, chicken broth, shredded cheddar cheese, white beans, salsa verde, sour cream, cream cheese, mild green chilies, ground black pepper, flour tortillas, shredded cheddar cheese, cilantro.
I used cheddar cheese for these white chicken enchiladas even though it isn’t white, but you can substitute with Monterey Jack, white cheddar or pepper jack or a combination of your favorite cheeses.
How To Make Easy White Chicken Enchiladas
Step One:
First, melt two tablespoons of butter in a large skillet. Add the boneless, skinless chicken breast cubes and minced garlic.
Cook for 7-8 minutes, until cooked through. Remove the chicken from the pan and set it aside.
Step Two:
Using the same skillet, melt three tablespoons of butter over medium heat.
Whisk in the flour and cook for about 1 minute, stirring constantly.
Whisk in the chicken broth.
Step Three:
Turn heat to low and stir in the softened cream cheese, sour cream, shredded cheddar cheese, white beans, mild green chilies and pepper warming until combined.
Set aside two cups of the mixture.
Step Four:
Then, chop the chicken and add it to the remaining sauce in the pan.
Spread 1/2 cup of the mixture in the center of a 6-inch tortilla, roll it up and place seam-side down in a 9×13 pan with a few tablespoons of sauce spread on the bottom of the pan.
Once all of the tortillas are in the pan, pour the reserved sauce over the top and sprinkle with shredded cheddar cheese.
Step Five:
Bake at 350 degrees for 30-35 minutes until heated through.
Garnish with black pepper and cilantro.
This recipe for White Chicken Enchiladas is full of flavor and easy to make! The tender chicken, creamy filling, and cheesy sauce is the perfect thing to enjoy while visiting with your family at the dinner table.
Easy White Chicken Enchiladas
Ingredients
- 2 tablespoon butter
- 2 teaspoon minced garlic
- 2.25 lbs boneless, skinless chicken breasts, cubed
- 10 flour tortillas
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped cilantro
Enchilada Sauce and Filling
- 3 tablespoon butter
- 3 tablespoon flour
- 1 ½ cup chicken broth
- 1 cup shredded cheddar cheese
- 15 oz can white beans rinsed and drained
- ½ cup salsa verde
- ½ cup sour cream
- 4 oz cream cheese, softened
- 4 oz can mild green chilies
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350˚F. Melt two tablespoons of butter in a large skillet. Add the cubed chicken and minced garlic. Cook for 7-8 minutes, until cooked through. Remove the chicken from the pan and set it aside.
- Spread 1/2 cup of the enchilada filling (recipe below) in the center of a 6-inch tortilla, roll it up and place seam side down in a 9×13 pan with a few tablespoons of sauce spread on the bottom of the pan.
- Once all of the tortillas are in the pan, pour the reserved enchilada sauce (recipe below) of the top and sprinkle with shredded cheddar cheese.
- Bake at 350˚F for 30 minutes.
- Sprinkle with chopped cilantro before serving.
Enchilada Sauce and Filling
- Using the same skillet, melt three tablespoons of butter over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly.
- Whisk in the chicken broth. Turn heat to low and stir in the shredded cheddar cheese, white beans, salsa verde, sour cream softened cream cheese, mild green chilies, and pepper until combined.
- Set aside two cups of the mixture.
- Chop the chicken and add it to the remaining sauce.
