How to Make White Chicken Enchiladas - A Step-by-Step Guide

White chicken enchiladas are a delicious and easy-to-make Mexican dish that is perfect for a weeknight dinner or special occasion. These enchiladas are made with shredded chicken, creamy white sauce, and gooey cheese, all wrapped up in warm tortillas and baked to perfection. The combination of flavors and textures in this dish is sure to be a hit with your family and friends.

One of the best things about making white chicken enchiladas is how versatile they are. You can easily customi...

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Ingredients

  • 3 (7 ounce) skinless, boneless chicken breast halves
  • 3 tablespoons olive oil
  • 2 teaspoons Old El Paso Fajita Seasoning Mix-Dry PLB
  • salt and ground black pepper to taste
  • ⅔ cup Nacho Cheese Sauce
  • ½ cup diced onion
  • 2 (8 ounce) cans diced green chile peppers, divided
  • 5 ounces cream cheese, softened
  • 1 small jalapeno pepper - stemmed, seeded, and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 5 ounces milk
  • ½ cup shredded white Cheddar cheese
  • 7 (8 inch) flour tortillas
  • 12 ounces shredded Mexican-blend cheese

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 7
  • Yield: 7 enchiladas

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Keep oven on.
  • Shred chicken, discarding any extra fat or tough bits. Place in a large bowl with nacho dip, onion, 1 can chile peppers, cream cheese, jalapeno, cumin, garlic powder, chili powder, oregano, and salt to taste; mix to combine.
  • Combine condensed soup, remaining can of green chile peppers, milk, and Cheddar cheese in a pan over medium heat. Stir to combine and cook until sauce is heated through, 3 to 5 minutes. Transfer 1/4 cup sauce to the bottom of a 9x13-inch baking dish. Leave remaining sauce in the pan.
  • Distribute filling evenly amongst tortillas, then sprinkle 2 tablespoons Mexican cheese on each. Transfer enchiladas to the baking dish and pour remaining sauce over top. Sprinkle with remaining Mexican cheese.
  • Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.
  • Nutrition

    703 cal.

    • Total Fat: 42g
    • Saturated Fat: 21g
    • Cholesterol: 132mg
    • Sodium: 1990mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 40g
    • Vitamin C: 46mg
    • Calcium: 162mg
    • Iron: 4mg
    • Potassium: 455mg