"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!" — LARANEFF
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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.
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!
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!
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.
These are great!! They are oh so yummy!! I did change the salsa to enchillada sauce which turned out great!! If i could rate this 10 stars, I would!
* 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
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