White chicken enchiladas are a different take on our classic Chicken Enchiladas or Creamy Chicken Enchiladas, but just as delicious!
We Love White Queso Sauce!
We love enchilada recipes at our house and have several favorites that frequently make our weekly dinner menu! Our classic Cheese Enchiladas are a go-to, but we also love Chicken Enchiladas. These creamy white chicken enchiladas are a yummy variation. It uses Queso Blanco as the sauce and the flavor is out-of-this-world tasty. Why we love them:
The sauce! You will love this cheesy sauce, it’s practically drinkable. Perfect for sharing. If you love Mexican food as we do, you will LOVE this cheesy dinner dish. It makes a great Mexican weeknight dinner and freezes well – perfect for sharing! All around simple. The straightforward instructions and simple ingredients make this recipe easy to whip up.
Ingredients
shredded chicken – Have Shredded Cooked Chicken for quick dinners. Slow cooker chicken breasts, shred, cool. Divide it into 1-cup portions and store in the freezer. Or use this Baked Chicken or purchase a rotisserie chicken to shred. shredded Colby Jack cheese – If desired, replace the Colby Jack cheese with mild cheddar cheese, Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend. garlic salt with parsley flakes black pepper fresh cilantro flour tortillas – I used Flour Tortillas, but you can use corn tortillas as well. Since corn tortillas are smaller you may need to use more of them. unsalted butter all-purpose flour chicken broth diced green chiles- for a spicer dish add in diced jalapenos garlic salt chili powder ground cumin- optional shredded white sharp cheddar cheese sour cream
Quick Prep Dinner
Storing Tips
Make ahead of time. Keep the enchiladas covered in the refrigerator for 24 hours before baking them. To keep them from getting soggy, store the white enchilada sauce in a separate container and add it right before baking. Freeze ahead of time. Prepare the enchiladas as directed, wrap the entire tray with plastic wrap and again with aluminum foil. Freeze for up to 3 months. Note that after freezing, the texture of the white sauce may not be quite as creamy as when it is baked freshly made. It’s still quite yummy and a favorite freezer meal of ours. Thaw them overnight in the fridge then remove the plastic and foil and bake for 25 minutes. To cook from frozen, remove the plastic and place the foil back on. Bake for 30 minutes, remove the foil, and bake for an additional 10-15 minutes or until they are cooked through. STORE. Cover and store leftover enchiladas in the refrigerator for up to 4 days. Small servings can be reheated in the microwave or larger portions in the oven.
sour cream avocado or Guacamole Pico de Gallo or Tomatillo Salsa jalapenos, cilantro, or green onions
Recipe Video Recipe Video Recipe Video Recipe Video
