Best 6 White Chicken Or Turkey Enchiladas Recipes

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**Indulge in the Culinary Delight of White Chicken or Turkey Enchiladas: A Symphony of Flavors Awaiting Your Taste Buds**

Embark on a culinary journey to savor the tantalizing flavors of white chicken or turkey enchiladas, a delectable dish that harmonizes a medley of savory ingredients. Picture tender, succulent chicken or turkey enveloped in a warm, pillowy tortilla, smothered in a rich, flavorful sauce, and topped with a generous sprinkling of melted cheese. Each bite promises an explosion of taste, where the subtle nuances of the white meat blend seamlessly with the aromatic spices and tangy salsa. Whether you prefer the classic chicken or leaner turkey, these enchiladas deliver a satisfying and unforgettable dining experience.

**Explore a Culinary Tapestry of Enchilada Variations**

This comprehensive article presents a curated selection of white chicken or turkey enchilada recipes, each offering a unique twist on this beloved dish. Delve into the classic white chicken enchiladas, where tender chicken breasts marinate in a blend of zesty spices and tangy lime juice before being nestled in a bed of soft tortillas. Discover the delightful turkey enchiladas, featuring lean ground turkey infused with a medley of aromatic herbs and spices, ensuring a leaner yet equally flavorful experience. For a vegetarian alternative, embark on a culinary adventure with meatless enchiladas, where hearty mushrooms or crisp vegetables take center stage, providing a symphony of textures and flavors.

**Additional Recipe Delights to Satisfy Your Cravings**

Beyond the realm of enchiladas, this article unveils a treasure trove of additional recipes that tantalize the taste buds and cater to diverse preferences. Delight in the comforting warmth of chicken pot pie, where tender chicken, succulent vegetables, and a rich, creamy sauce come together in perfect harmony. Embark on a culinary voyage to the vibrant streets of Mexico with authentic recipes for chicken tacos, where succulent chicken mingles with an array of zesty spices and fresh toppings. And for those seeking a lighter option, indulge in the refreshing flavors of chicken salad, featuring succulent chicken paired with crisp vegetables and a tangy dressing.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 20

4 boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chiles, such as serrranos, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterey jack cheese
1 cup sour cream, plus more for serving
16 small corn or flour tortillas
1 cup store-bought salsa
1/4 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
  • Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
  • In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
  • In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
  • Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
  • Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

I adapted the recipe for these rich and creamy enchiladas from a cooking class I had a while back. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1 small onion, chopped
1 small green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
5-1/2 cups cubed cooked chicken
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups chicken broth
1 to 2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
12 flour tortillas (8 inches)
1-1/2 cups (12 ounces each) shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion, green pepper and jalapeno in oil until onion in tender. Stir in chicken. Remove from the heat; set aside. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Add broth, cumin, garlic powder, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream. Add 1 cup on the sauce to chicken mixture. Spoon 1/2 cup chicken mixture on each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining sauce over enchiladas., Bake, uncovered, at 350° for 15 minutes or until sauce is bubble. Sprinkle with cheese. Bake 5-10 minutes longer.

Nutrition Facts :

TURKEY ENCHILADAS WITH CREAMY SAUCE



Turkey Enchiladas with Creamy Sauce image

The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/3 cup chopped green pepper
2 tablespoons canola oil
2 cups cubed cooked turkey
1 cup shredded Colby-Monterey Jack cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
6 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

WHITE CHICKEN OR TURKEY ENCHILADAS



White Chicken or Turkey Enchiladas image

I first made these for my family while I was in my teens. They are so different and delicious, that I have made them now for three decades. It's a great way to use leftover chicken or, particularly, turkey.

Provided by Debbie R.

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 cooked chicken breasts (or equivalent turkey)
8 ounces low-fat cream cheese
1 cup half & half light cream (or use cream)
1 teaspoon white vinegar
1 1/2 teaspoons chili powder
salt and pepper
4 ounces butter
6 -12 corn tortillas
8 ounces gruyere cheese
cayenne pepper (optional)

Steps:

  • Section meat and mix lightly with cream cheese.
  • Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
  • Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste.
  • Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs.
  • Cover enchiladas with cream mixture and slices of Gruyere.
  • Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
  • Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream.

CREAMY WHITE CHICKEN ENCHILADAS



Creamy White Chicken Enchiladas image

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

3 large skinless, boneless chicken breast halves
½ cup water
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas, warmed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
½ teaspoon ground cumin
1 cup plain Greek yogurt
½ cup pepper Jack cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
  • Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
  • Pour sauce over enchiladas in the casserole dish.
  • Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. -Sharon Welsh of Onsted, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

12 white or yellow corn tortillas (6 inches)
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup fat-free sour cream
2 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture., In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up., Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 10g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 435mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 40g protein.

Tips:

  • Mise en Place: Before starting, gather all ingredients and utensils needed for the recipe. This will ensure a smooth cooking process.
  • Cook the Chicken or Turkey Thoroughly: Make sure the chicken or turkey is cooked to an internal temperature of 165°F (74°C) as recommended by the USDA. This ensures that it is safe to consume.
  • Use Fresh Ingredients Whenever Possible: Fresh ingredients often provide the best flavor and texture to your enchiladas.
  • Don't Overstuff the Enchiladas: Overstuffed enchiladas can be difficult to roll and may fall apart during baking. Aim for about 1/2 cup of filling per enchilada.
  • Use a Variety of Cheeses: Using a combination of cheeses, such as cheddar, Monterey Jack, and queso Oaxaca, adds depth of flavor and texture to the enchiladas.
  • Bake the Enchiladas Until Golden Brown: Bake the enchiladas until the cheese is melted and bubbly, and the tortillas are golden brown. This usually takes about 20-25 minutes.
  • Let the Enchiladas Rest Before Serving: Allow the enchiladas to rest for a few minutes before serving. This helps the filling to set and makes them easier to cut and serve.

Conclusion:

Creating delectable white chicken or turkey enchiladas is a delightful culinary experience that blends diverse flavors and textures. By following the tips and tricks mentioned, you can craft enchiladas that are not only visually appealing but also bursting with savory goodness. Remember to use fresh ingredients, cook the chicken or turkey thoroughly, and strike a balance between the filling and the tortilla. Experiment with different cheese combinations to discover your favorite blend and don't be afraid to add your personal touch to the recipe. Whether you're hosting a gathering or simply seeking a comforting meal, these white chicken or turkey enchiladas are sure to be a crowd-pleaser. So, get creative in the kitchen and indulge in the delectable flavors of these enchiladas!

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