0 EASY White Chicken Enchiladas

Skip the hassle of rolling your tortillas and try this EASY layered white chicken enchiladas. While I love a traditional red enchilada sauce, this recipe is a true contender. The creamy white sauce pairs well with chicken, allowing the tang of sour cream and spices from the chilies to come through and shine in this family favorite.

This recipe comes from my sweet sister in law, who has adapted her time honored family recipe to meet the tastes of her children. She has tried various sauces, canned, homemade, tweaking the spice level and has settled on this recipe, which I'm so pleased to share with you. Please feel free to tweak it to your family's preferences.

The original recipe calls for a can of cream of chicken soup, but I have been able to make my own homemade version, using butter, flour, milk & Better than Bouillon chicken base. I really love having this BTB chicken base on hand and it keeps in the fridge for at least a year. I use it regularly in chicken soup, my red enchilada sauce, Mexican rice, chicken pot pie, chicken gravy, and much, much more.
Look how creamy and thick! Doesn't this look better than the canned cream of chicken?
I love using this flat whisk for all my sauces. 

The recipe also originally called for canned chicken or turkey. You can cook your own chicken and shred it. I used to thaw/cook my boneless chicken in the microwave. Now, I plunk the frozen chicken into my Instant Pot pressure cooker, add 1/4 cup water, and let it do all the work. This recipe here will show you how easy it is to cook frozen chicken in your pressure cooker.

Do you have an electric hand mixer or stand mixer? Then use it to quickly shred your chicken! Pulse it, so you have control over how chunky you want it. This is my trusty Kitchen Aid stand mixer that I've had for more than 25 years.

Mix together your grated cheese, drained green chilies, chicken and sour cream. This is your FILLING. 

For the SAUCE, mix together the cream of chicken soup and your green enchilada sauce. 

You can use corn or flour tortillas. I like white corn tortillas, so I dip them into the sauce and line six of them into my 9x13 baking dish

Add half of your filling and another layer of six tortillas. 

Pour the white enchilada sauce over the top and sprinkle with a cup of shredded mozzarella cheese. 

Bake uncovered, for 45-60 minutes until golden brown and bubbly.

TIP: Allow this to sit for 20-30 minutes before cutting. This allows it to thicken a little bit for easier cutting into squares. If you try to cut into it while hot, it'll look soupy and be hard to cut. 

Top with shredded lettuce, chopped tomatoes, sour cream or guacamole and serve it with a side of Mexican rice or refried beans.


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White Chicken Enchiladas 
Layers of corn or flour tortillas are sandwiched in a simple filling and topped with a creamy sauce and cheese. Corn tortillas more readily absorb the sauce while flour holds their shape more readily. You can use this easy casserole layering style or fill each tortilla individually.
  • 1 pound of cooked chicken, cubed or shredded
  • 1 pound shredded mozzarella cheese (reserve 1 cup for topping)
  • 1-2 small cans green chiles, drained (use 1 can for a mild flavor)
  • 16 oz carton of sour cream
  • 1/4 cup butter
  • 1 teaspoon chicken Better than Bouillon
  • 1/4 cup all purpose flour
  • 1 1/3 cup milk
  • 1 large 28oz can green enchilada sauce
  • 1 package of white corn tortillas (12-18)
  • 1 small can of sliced black olives (optional)
1. Make the filling: In a medium bowl, mix together cooked chicken, shredded cheese, drained chilies and sour cream. Set aside.2. Make the sauce: In a medium sauce pan over medium heat, melt the butter. Once melted, add the bouillon and flour, stirring it into a thick paste. Cook & stir for one minute, to cook out the raw flour taste.3. Pour the milk all at once into this mixture, stirring until incorporated. Continue to cook over medium heat, stirring until it's the consistency of a thick gravy.4. Remove from the stove and add the entire can of enchilada sauce, mixing well.5. Pour about a cup of this sauce onto a shallow plate or pie dish. 6. Dip a corn tortilla into this mixture, flip it over, coating both sides, and place it into a 9x13 baking pan. Repeat, layering six tortillas.7. Spread half of the meat/cheese filling on top of prepared tortillas. 8. Dip remaining six tortillas, one at a time, placing on top of meat/cheese filling. Spread other half of filling on top, and if desired, layer another six coated tortillas on top. 9. Pour remaining sauce over entire dish and top with 1 cup of reserved shredded cheese. 10. Bake in a preheated 325°F oven for 45-60 minutes or until top is browned and bubbly. Remove from oven and let sit for 20-30 minutes. Cut into squares and serve with shredded lettuce, chopped tomatoes, sour cream or guacamole.
NOTES: Can use 12-16 oz of canned chicken/turkey.
Can use 1 can (10.5oz) cream of chicken soup in place of butter, bouillon, flour and milk.
Can use 1 cup of chicken broth instead of bouillon. Reduce the milk by 1 cup.
Can be made the night before. Cover with plastic wrap and store in the fridge. Remove plastic wrap prior to baking.  

Prep time:15Cook time: Total time: 1Yield: 6-8 servings


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