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.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!*UPDATE: A reader shared that glass baking dishes are dangerous over a certain temperature. Here are some great metal options.
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April says
the site update looks awesome! love the travel section – we do a ton of traveling too, although not as much out of the country. super inspiring 🙂
also, the enchiladas sounds delicious!
Rachael says
Thanks April! I am looking forward to having more travel on the blog!
plasterer bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Martha says
Enchiladas are made with corn tortillas not flour
Rachael says
Thanks for letting me know!
Terri says
Flour ones taste better
Elle says
Corn tastes better. Flour is slimy under a sauce.
Liz says
If you haven’t had flour tortilla enchiladas you are missing out on a wonderful gourmet treat. Try these they are delicious.
Cathy Trochelman says
We LOVE white chicken enchiladas – one of our favorites! These look awesome!
Rachael says
Thank you Cathy!
Angie says
Can’t wait to try…..just wanted to give you a head’s up however that glass dishes should never be in an oven over 375 as they can implode. I have metal pans for things just like this! Can’t wait to follow your blog.
Rachael says
Thank you for the heads up! I was unaware of this.
Donna says
Is will be making these tomorrow. BTW I always use glass dishes in the oven and have never had a problem! Just don’t put cold glass dishes in the oven!
Rachael says
Thank you for sharing your experience and tip! I hope you love the enchiladas as much as we did.
CJ says
Btw don’t take out of oven and sit on something cold or it will break! Can’t wait to try this dish.
robert says
I made these last night and they were the best thing i have ever eaten. thank you.
Rachael says
Oh thank you so much for taking the time to come and comment to let me know. You made my day!
Jamie says
This looks so delicious! When you use the Tyson’s frozen chicken strips do you just assemble the chicken in the enchilada frozen and then let it heat up as it cooks in the enchilada, or heat it before you assemble? Thanks!!!
Rachael says
I just let it heat while I cook!
Gayatri Mantra says
I love this food yummy
Karen says
Do you have a preferred brand of tortilla? Last time I made enchiladas, almost every tortilla tore. I tried moistening them a bit before I filled them. I used 3 differen kinds–one type was gluten free.
Dawn Ingram says
I always use corn tortillas because I think flour tortillas taste raw. I prefer the kind of corn that says super soft. Then you can either put them in a microwave pouch (possibly between two damp tortillas would do the same thing?) for 30 seconds, put them on an open flame using tongs to flip, or dip in hot oil very briefly.
Rachael says
That is a great idea. Thanks for sharing!
Taylor Clark says
I am in LOVE with this dinner. Just finished eating and I could hardly believe how fantastic they were! Thank you so much Rachael- what a delight!!!
Rachael says
Thank you! I know, it is so good, kind of a weird combo, but we love it. Thanks for the sweet comment.
cm wilson says
enchiladas are made from CORN tortillas- not flour. You have made some chicken burrito concoction with gravy. You fry the tortillas before using them.
Rachael says
Let’s not quibble over what to call it. Let’s just eat it and call it delicious! Thanks for educating me on true enchiladas and what they are made up of. I will continue to call these enchiladas as they are open and have a sauce, and I hope you will forgive my lapse in proper terminology.
mila says
Rachael…what a killer come back 🙂 Call them what they you want…it is your dish after all 🙂 And I am a true flour girl myself!
Mary S. says
Made these last night. They were very easy and delicious. The whole family loved them. I used whole grain flour tortillas and they held up well and did not get slimy. I will definitely make your recipe again.
Rachael says
Thank you Mary! I am so glad to hear it.