I’m no Rachael Ray when it comes to cooking. I mean, I like to cook. But I’m usually pretty lazy on weeknights after being at work all day and then keeping our seven-month-old from getting into everything. I need my meals to be fast, easy, and safe for picky eaters. Cue these white chicken enchiladas.
These enchiladas are one of our favorite weeknight meals. I usually struggle to find foods that both my husband and I enjoy, but this is a true crowd-pleaser. They’re filled with shredded chicken, Mexican cheese, and a white sauce made out of sour cream, cream of chicken and green chiles, then topped with more cheese.
Something I’ve just started doing the last few times I’ve made this recipe is turning my oven to broil for the last 3-4 minutes of cooking. And this is a game changer. These enchiladas are good when the cheese topping is all warm and melty, but they’re AMAZING when the cheese becomes a crispy crust.
These enchiladas are pretty filling, so you can definitely serve these by themselves, but if you’re looking to feed a family, Mexican rice is a good side option. Having something to scoop up with all the extra white sauce never hurts!
Also, if you have any picky eaters, here’s a trick for you: blend the chiles and cream of chicken soup before you make the white sauce. That way, you won’t have anything to worry about when it comes to texture. Personally, I don’t love the feeling of biting into things like chiles, tomatoes or cooked onions, so I always do this!
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