The easiest ever chicken enchiladas with a creamy, zesty, green chili white sauce that is delicious! These are awesome for dinner any day of the week.
Midweek meals are something I like to talk about a lot. I love a good dinner that we can gather around the table for, talk, eat, enjoy, but what I don’t like is the time consuming meals that mean by the time dinner is on the table all I want to do is hide in my room and binge watch bad television.
These enchiladas are really flavorful, and super easy to make because I use pre-cooked chicken. Pre-cook your own for busy nights, or use short cuts like frozen grilled chicken strips which you can find in the freezer section of almost any store.
Then just make the sauce and assemble. The sauce is easy too. And the flavor is phenomenal. You really should try it!
Enchiladas are something I do not make nearly enough. I like them, in fact, they are one of my favorite things to eat because I love Mexican food, I love avocado, salsa, and the like, and they are so easy to customize and top that they are perfect for my family. But I always forget about them. No longer. Now that I have made these, there is no going back.
They are quick, they are easy, they are tasty, and my whole family enjoyed them. And you could make them ahead of time and pop them in the freezer before baking, then just bake they day you want to eat them. I love having a pan of enchiladas ready to go because it means busy nights are simplified, and if I need dinner for a friend or family member, but I am short on time, I have something most everyone loves.
When I was a kid I thought enchiladas only came one way…red! Now I know you can have honey and lime, chicken, beef, shrimp, white, red, green, and whatever else you can think of, the sky is the limit with these spiced, cheesy, creamy, tortilla delights.
Don’t you just want to dig right in?
Zesty White Chicken Enchiladas
Ingredients
- 8 small flour tortillas taco size
- 2 cups shredded Pepper jack jack cheese divided
- 2 1/2 cups cooked chicken strips or shredded chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 1/3 cup Italian dressing divided
- 2 cups chicken stock
- 1 cup sour cream
- 1- 4 oz can diced green chiles
- Cilantro for garnish
Instructions
- Preheat oven to 425 degrees.
- Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
- In a large bowl, mix together the chicken together, 1 Tbs Italian dressing, and 1 cup cheese
- Evenly distribute the chicken mixture amongst the tortillas, and roll up. Place seam side down in prepared pan.
- Melt the butter in a large saucepan oven medium-high heat.
- Add flour; cook and stir until incorporated
- Add the chicken stock and whisk until it is smooth
- Bring to a soft boil, it should be thick.
- Stir in the sour cream, remaining Italian dressing, and diced green chiles.
- Pour the sauce over the enchiladas.
- Top with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with fresh chopped cilantro and serve
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Athina says
If we haven’t jack cheese, what other cheese can we use?
Rachael says
Mozarella, it just may need a few extra seasonings.
Dani B says
Glass baking dishes are fine to use in the oven. Provided it has been preheated, is below 450F, and the dish has no chips or cracks. Also don’t ever add cold liquid to the dish while in the oven. That will cause it to shatter.
When taking it out of the oven always, always, always set it on a trivet. Wood, cloth. Something so that it’s not coming in direct contact with a much colder surface. Temperature shock is way causes the glass to shatter.
Jessica says
If I were to make ahead of time and freeze, about how long would the cooking time be?
Kim says
Hi Rachael,
I found this recipe on Pinterest and it’s now our favorite and we have it once a week.
Thanks so much for such a great recipe.
Kim
Rachael says
HI Kim! Thank you so much for taking the time to let me know you enjoy it. We love this recipe too. Hope you have a great week. Rachael
Liz says
OMG these are delicious they melt in your mouth. Fabulous!
Rachael says
Thank you! So glad you enjoyed it.
Terri says
Maybe I missed it but do you do liquid or dry Italian dressing
Rachael says
Liquid, thanks for asking.
catherine says
Do you drain the diced green chilies before adding to recipe?
Rachael says
I do not. Thanks for asking.
Phil says
Made some changes: use pre-cooked fajita seasoned chicken strips; sub salsa Verde for Italiian dressing; use Mexican blend cheese; bake unsauced until hot then top with sauce & cheese, eliminates “slimy” tortillas. Spice level is amazing.
kayeotic says
First few times I made these I didn’t even get to taste them. Husband took them to a friends man cave where the guys gather to watch football. Went over big time. Got requests to make them again for football games. Finally made them for home Sunday. They are so-o-o- good. Even my picky 6 year old grandson asked for a second helping. Gave recipe to his Mom. And site information.
Daphne says
Big hit at my house! Thanks for another great recipe.