Recipe by LARANEFF
"This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream cheese, softened
2 (6 ounce) packages
seasoned cooked chicken cubes
shredded Mexican-style cheese blend
1 1/2 cups
white cheese sauce, or queso dip
6 (8 inch)
It's my recipe, of course I love it. Some quick notes: a jar of Tostitos Monterey Jack Queso dip (in the chip aisle) works great for the sauce. Also, depending on the size of your tortillas, sometimes a larger baking dish works better. Enjoy!
I'm sorry, but my hubs and I didn't care for this at all. :( Your recipe definitely earns points for being easy to throw together, but is barely worth 2 stars tastewise. The queso was off-putting, there was too much of it and the enchilada filling was excessively creamy. Every bite was mushy and artificial tasting (it goes without saying that pre-processed ingredients are convenient but tasteless). Maybe these will float your boat, but it certainly didn't ours. Thanks anyways, LARANEFF.
Oh man. I just made this recipe as a gift for my brother, who doesn't cook, and my mother, who just started radiation treatment for breast cancer and is too tired to cook. I doubled it and sampled an enchilada for myself, and it's one of the best things I've ever made off this website. I followed it to the letter. It's got the perfect amount of "kick" to it. The filling was easy to make. The enchiladas were easy to put together. I don't think I could have asked for anything more!
We really liked this - with a few tweaks it could be perfect! Next time I'll try adding jalapenos or chiles as we thought it could use just a little more kick.
This recipe was very good., I put some spanish rice with black beans on the bottom of the pan ,then placed the Enchiladas on top. The mix was great!
These were fabulous and SUPER easy! I made my own white cheese sauce because I did not have any jarred sauce on hand, and it was still delicious. I also put some re-fried beans in the same baking dish and it made it a great one-dish meal. I will definatley be making them again!
Ridiculous. The only enchilada I would use the word "decadent" to describe. I used a 9x13" pan though, and stuffed 6 very fat enchiladas in it. As an added toping, I spread some remaining filling on top, followed with a layer of shredded mozzarella cheese and a thin layer of bread crumbs to give it a nice baked crust that added some nice crunchy texture.
Love it!!! used the queso suggested, and it was fabulous. Uses low fat/no fat sour cream/cream cheese/tortillas and it still tasted great. Will make again & again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy White Chicken Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 336
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make incredibly quick-and-easy chicken enchiladas.
Seasoned chicken is topped with salsa and cheese and baked to bubbly.
This could be the fastest, easiest chicken Parmesan you’ll ever make.