Name: White Chicken Enchiladas - Ready in 30 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 pound boneless, skinless chicken breast; 1/2 cup of chopped onion; 1/2 cup of chopped cilantro; 1/2 cup of shredded cheese (Monterey Jack or Cheddar); 2 tablespoons of olive oil; 2 teaspoons of cumin; 1 teaspoon of paprika; Salt and pepper, to taste; 8-10 corn tortillas; 2 cups of enchilada sauce; 1 cup of sour cream

The aroma of sizzling onions and spices fills the air, transporting you to the vibrant streets of Mexico. The first bite of our White Chicken Enchiladas takes you on a flavor journey, where tender chicken, wrapped in crispy tortillas, is smothered in a creamy, slightly spicy sauce. It’s a taste sensation that will leave you craving more.

If you’re looking for another recipe that’s both easy and impressive, be sure to check out my recipe for creamy, burrito filling that’s sure to please even the pickiest eaters. But for a dish that’s sure to satisfy your Mexican cravings, our White Chicken Enchiladas are the perfect solution.

🛒 Quick Shopping List

1 pound boneless, skinless chicken breast
1/2 cup of chopped onion
1/2 cup of chopped cilantro
1/2 cup of shredded cheese (Monterey Jack or Cheddar)
2 tablespoons of olive oil
2 teaspoons of cumin
1 teaspoon of paprika
Salt and pepper, to taste
8-10 corn tortillas
2 cups of enchilada sauce
1 cup of sour cream

Why This Recipe Works

It leverages the power of simplicity, letting the rich flavors of the sauce and cheese shine without overwhelming other flavors.
It’s remarkably efficient, requiring minimal prep work and quick cooking times.
It provides a depth of flavor, a balance of spices, and a perfectly cooked texture that will keep you coming back for more.

Key Ingredients

When choosing tortillas, opt for corn tortillas as they will hold up better to the creamy sauce and cheese. For the cheese, select a combination of cheddar and Monterey Jack for a creamy and melty sauce. When selecting enchilada sauce, choose a brand with a slightly spicy note to balance the flavors of the dish.

In choosing onions, opt for sweet onions or red onions for their mild, sweet flavor which will cut through the richness of the dish. Be sure to buy fresh cilantro, as it’s a key component in the flavor profile of the dish.

White Chicken Enchiladas - Ready in 30 Minutes

Recipe Courtesy of Our Kitchen

White Chicken Enchiladas – Ready in 30 Minutes

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound boneless, skinless chicken breast

1/2 cup of chopped onion

1/2 cup of chopped cilantro

1/2 cup of shredded cheese (Monterey Jack or Cheddar)

2 tablespoons of olive oil

2 teaspoons of cumin

1 teaspoon of paprika

Salt and pepper, to taste

8-10 corn tortillas

2 cups of enchilada sauce

1 cup of sour cream

Directions

Begin by preheating your oven to 400°F (200°C). While the oven heats, season the chicken with cumin and paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the chicken until browned, then set aside.

In the same skillet, add 1 more tablespoon of olive oil. Once hot, sauté the chopped onions until translucent. Then, add the tortillas and cook until they’re slightly pliable.

Assemble the enchiladas by placing a tortilla on a flat surface, spooning some sautéed onions in the center, topping with chicken, then spooning enchilada sauce on top. Fold the sides over and place seam-side down.

Transfer the assembled enchiladas to a baking dish, pour the remaining enchilada sauce over the top, and sprinkle with cheese.

Bake the enchiladas in the preheated oven for 20-25 minutes. Then, serve hot with a dollop of sour cream on top.

Storage & Reheating

Wrap leftover White Chicken Enchiladas in aluminum foil and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 20-30 seconds. Enjoy!