My whole family gets excited when these white chicken enchiladas are on the menu! This is probably one of our all-time favorite enchilada recipes.
And I love that they are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store. Even better, they have a homemade sauce–no canned soups here!
This is one of those recipes I use on busy days, because I can make it ahead of time and then pop it in the oven at dinner time.
In fact, I actually think these enchiladas taste a little better when I prepare them in advance. This is a recipe I’m always comfortable serving to company, because it’s always a hit!
If you like more green chili flavor, feel free to throw in an extra can of diced chilis. If you have any leftovers (although that rarely happens around here), these are great the next day too. If you’re not a fan of cilantro, chopped green onion also makes a good garnish.
This is one of those family favorites that I’ve been making for years, and will be making for years to come. I hope you love these enchiladas as much as we do!
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Who Dished It Up First : Adapted from Cassie Craves.