Easy White Chicken Enchiladas

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.

Easy White Chicken Enchiladas Recipe

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.

Easy White Chicken Enchiladas Ingredients

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.

College Inn Chicken Broth is made from premium quality ingredients from the farm-grown vegetables to the plump chickens and has a perfect balance of seasoning. College Inn is a trusted brand that has been around for nearly 100 years! It is high quality, tastes homemade and has a delicious aroma. College Inn encourages cooks to POUR LOVE INN to your meals with great, home-style flavors. Walmart is the only store that I am able to find College Inn broth, so be sure to check there.

College Inn Chicken Broth

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.

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 College Inn Chicken Broth.

White Chicken Enchilada Sauce Recipe

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.

Chicken Enchilada Casserole Recipe

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 of the top and sprinkle with shredded cheddar cheese.

Easy Chicken Enchiladas Recipe

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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • 2 tbsp butter
  • 2 tsp minced garlic (about 2 cloves)
  • 4 boneless, skinless chicken breasts, cubed
  • (10) 6-inch flour tortillas
  • 1 cup T shredded cheddar cheese
  • Chopped cilantro
Enchilada Sauce:
  • 3 tbsp butter
  • 3 tbsp flour
  • 1½ 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 tsp ground black pepper
Instructions
  1. 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.
  2. Spread ½ 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.
  3. 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.
  4. Bake at 350 degrees for 30 minutes.
  5. Sprinkle with chopped cilantro before serving.
Enchilada Sauce and Filling:
  1. Using the same skillet, melt three tablespoons of butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute, stirring constantly.
  3. 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.
  4. Set aside two cups of the mixture.
  5. Chop the chicken and add it to the remaining sauce.

This is a sponsored conversation written by me on behalf of College Inn Broth . The opinions and text are all mine.

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