White Chicken Enchiladas

White Chicken Enchiladas Tips

Can you use corn tortillas instead of flour?

Flour tortillas make enchilada assembly easy because they are softer and more flexible. However, you can use corn tortillas to make white chicken enchiladas—just consider frying them lightly before filling and rolling them to keep them crispy.

How do you keep white chicken enchiladas from getting soggy?

Soggy enchiladas are the result of the tortillas absorbing too much of the enchilada sauce while baking. If you’re using flour tortillas, pour a thin layer of sauce in the bottom of the dish before adding the enchiladas. Only lightly cover the enchiladas with sauce and leave the edges of the tortillas exposed, so they crisp up a bit while baking. If you’re using corn tortillas, quickly frying them in oil before assembling creates a moisture barrier that prevents them from becoming soggy and falling apart.

Can you make white chicken enchiladas in advance?

White chicken enchiladas are a great make-ahead dish that can be refrigerated for up to 24 hours before baking. Although, we don’t recommend freezing the dish because it contains sour cream.

What side dishes go well with white chicken enchiladas?

Round out the meal with black beans and rice, or make some homemade pico de gallo to put on top!

—Maggie Knoebel, Taste of Home Culinary Assistant