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  • Claudia Lamascolo

    Quick & Easy Cheesy White Chicken Enchiladas

    2024-08-10

    This Easy Creamy White Chicken Enchilada Recipe makes the best Mexican American dinner'

    Deliciously stuffed with shredded chicken and cheese, topped with an easy white cheesy sauce, and baked in under 30 minutes.

    This homemade classic is an all-time family favorite that’s great for easy weeknight meals.

    Another wonderful weeknight meal or even weekend when you want something easy and quick but still hearty and delicious!

    These easy chicken enchiladas feature flour tortillas stuffed with shredded chicken and cheese, topped with white sauce, and even more cheese!

    Then baked to perfection and served with all the fix-ins!

    https://img.particlenews.com/image.php?url=311K3I_0usbApLd00
    White Chicken Enchiladas a delicious easy American Mexican stuffed tortilla via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

    Shopping List:

    • 2 tablespoons butter
    • 1/4 cup flour
    • 1/2 cup chicken broth
    • 1 teaspoon chili powder
    • 1 teaspoon granulated garlic powder
    • 1 can (4 ounces) chopped green chiles, divided
    • 2 cups cubed cooked and seasoned chicken (I use half a taco packaged seasoning or just buy a season rotisserie chicken and shred it)
    • 1 cup shredded Monterey Jack cheese
    • 8 flour tortillas (8 inches), warmed
    • 1 cup extra sharp shredded cheddar cheese
    • Garnish: sliced jalapeno peppers, sliced black olives, sour cream or queso

    Directions:

    1. In a medium-sized pan, melt the butter.
    2. Add the flour and make it smooth like a rue.
    3. Stir in the chicken broth.
    4. Let this come to a boil then add the garlic, chili powder, and 1/2 the green chilies.
    5. In a large bowl, combine the chicken, Monterey Jack cheese, and remaining chilies.
    6. Spoon 1/3 cup chicken mixture onto the flour tortilla and roll them up.
    7. Place into a and oil sprayed or parchment lined13 x 9 baking dish seam side down.
    8. Pour sauce over enchiladas.
    9. Sprinkle with extra sharp cheddar cheese.
    10. Bake, uncovered, at 400 degrees for 15-18 minutes or until heated through and the cheese is melted.
    11. Garnish with sliced jalapeno, sliced black olives, sour cream, or queso.

    More Easy Recipes to Try:

    Printable Recipe for Chicken Enchiladas

    Mexican Lasagna
    Black Bean Chicken Enchiladas
    Taco Bowl
    Taco Soup


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    Comments / 9
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    _Samuel_
    08-11
    An even easier recipe I did in college- 1. Buy a pre roasted chicken and debone it, or buy it debone, or cook up some breasts, use left over chicken etc.. 2. In a bowl, mix chicken with sour cream and tostitos queso (choose your flavor) to your desired consistency. 3. wrap in tortillas, and bake at 365 for 20 minutes. 4. pour canned green enchilada sauce over tortillas, and sprinkle shredded cheese (choose your flavor) on top. Bake an additional 10 minutes. Voila! The reason I baked for 20 nominates before adding the sauce on top, is because I don't like soggy tortillas. You can add the sauce in step 3 and bake for 30 minutes if you'd prefer. I called them the "Poor man's enchiladas". You can top the finished product with whatever your heart desires...lettuce, onion, tomato, hot sauce, more cheese, guacamole etc
    Sassy Sarah Is Colorado Dreamin
    08-11
    Tum
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