These simple white chicken enchiladas are creamy, cheesy, and a family favorite recipe! They can even be prepared ahead of time and popped into the oven right before serving.
Simple white chicken enchiladas! These enchiladas are everything good in a foodie’s life. They are creamy and CHEESY and the enchilada recipe that will convince all those flour tortilla lovers that corn tortillas are where it’s at. (Here is looking at you, husband.)
These are “my mom’s enchiladas.” I can’t even count how many times we asked her for white chicken enchiladas growing up. She often made two pans,
because this recipe brings out everyone’s inner chubby child so she could share a pan with others.
Besides being easy to throw together — with only a handful of basic ingredients for the actual enchiladas — there are two perks worth mentioning:
- Prep Ahead of Time: These enchiladas can be prepared ahead of time. Earlier in the day, prepare the enchiladas all the way up to and including pouring the cream sauce over the enchiladas. Cover with tin foil or plastic wrap and refrigerate until just before dinner. Remove from the refrigerator and uncover while the oven is preheating. Then bake and serve!
- Leftovers Taste Great: The corn tortillas — unlike flour tortillas — hold up well in the cream sauce. Throw leftovers in the refrigerator for up to three days. The enchiladas reheat very well and taste very nearly just as good as the moment they popped out of the oven.
I mean. Look at that cream. I could swim in it.
What should I serve with white chicken enchiladas?
Lots of toppings! We typically put out little bowls of guacamole or sliced avocado, sour cream or plain greek yogurt, pico de gallo, sliced black olives, sliced green onions, and chopped cilantro.
If you want to serve a side dish (wha? enchiladas hit all the food groups, don’t they?) . . . you could serve it with any of the following options:
- elote-style corn casserole (I’ve made this recipe for elote corn casserole by using fresh corn and substituting cream cheese for the mayo – delicious!)
- black bean corn salsa by pinch of yum
- southwestern salad (minus the tortilla bowls)
- grilled squash or zucchini (slice it 1/4″ thick, lengthwise, coat with olive oil, salt, and pepper and grill until soft)
This recipe was lightly adapted from a recipe in Colorado Cache Cookbook (1978) by the Junior League of Denver.