Why Make This Recipe
Creamy White Chicken Enchiladas are a delicious and comforting way to enjoy a Mexican favorite with a creamy twist. This dish combines tender chicken with a smooth white sauce and plenty of cheese, making it a hit for family dinners or casual gatherings with friends. Plus, it’s easy to prepare, using simple ingredients that you may already have in your kitchen. With each bite, you get a delightful blend of flavors and textures that leave you wanting more.
How to Make Creamy White Chicken Enchiladas
Making Creamy White Chicken Enchiladas is a straightforward process, perfect for cooks of any level. A few key steps will turn your ingredients into an impressive dish that can serve as a main course.
Ingredients:
- 8-10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Directions:
Prepare the White Sauce:
Start by melting butter in a large saucepan over medium heat. Once the butter is melted, sprinkles in the flour and whisk it continuously for 1 minute. The mixture should form a smooth paste that becomes light golden in color, laying the base for your white sauce.Make the Sauce Smooth:
Gradually add the chicken broth to the roux while whisking constantly. This step is important — it ensures that no lumps form in your sauce. Keep whisking until the sauce thickens and reaches a smooth consistency, which should take about 3-4 minutes. Once done, remove the saucepan from heat and stir in the sour cream, cumin, salt, and pepper. Ensure all ingredients are perfectly combined for the best flavor.Prepare the Filling:
In a mixing bowl, combine your shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the shredded cheese (from the total amount). This mixture will be the filling for your enchiladas. Mix everything thoroughly so that each bite has an equal taste of the flavorful filling.Assemble the Enchiladas:
Preheat your oven to 350°F. While it’s heating up, spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish. Take each tortilla and place about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this with all tortillas.Finish with Sauce and Cheese:
Once all the enchiladas are rolled and in the dish, pour the remaining white sauce evenly over the top. Make sure all the enchiladas are covered. Next, sprinkle the remaining Monterey Jack and cheddar cheese evenly over the dish for that perfect golden finish.Bake to Perfection:
Now, place the dish in the oven and bake uncovered for 25-30 minutes. You will know they are ready when the sauce is bubbling around the edges and the cheese has melted to a beautiful golden brown. After baking, let the dish sit for about 5 minutes before serving; this waiting period helps the sauce set nicely.
How to Serve Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are best served hot from the oven. You can garnish them with some additional chopped cilantro or fresh avocado slices for a touch of freshness. They pair perfectly with a side of Mexican rice, refried beans, or a fresh green salad. You can also offer some jalapeños or hot sauce on the side for those who enjoy a bit of heat.
How to Store Creamy White Chicken Enchiladas
Leftovers are just as delicious! If you have any enchiladas left, allow them to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. To do this, wrap the enchiladas well in plastic wrap and foil before placing them in a freezer-safe container. They will last for up to 3 months in the freezer.
When you are ready to eat them, thaw them in the refrigerator overnight, and then reheat in the oven at 350°F until warmed through. You may want to add a splash of chicken broth to the sauce to maintain the creaminess if reheating from frozen.
Tips to Make Creamy White Chicken Enchiladas
Use Leftover Chicken: One of the easiest ways to make this dish is to use leftover chicken from a previous meal or a rotisserie chicken. It saves time and makes dinner prep super simple.
Customize the Spice Level: If you love a bit of spice, you can add diced jalapeños to the filling or increase the amount of cumin for more depth in flavor.
Don’t Overstuff: While it’s tempting to pack a lot of filling into each tortilla, be cautious. Overstuffing can result in messy enchiladas that might burst open during baking.
Make Ahead: This recipe can be prepped ahead of time. You can prepare the enchiladas and sauce earlier in the day, store in the fridge, and bake them just before dinner.
Experiment with Cheese: Feel free to mix and match the types of cheese you use. Pepper Jack cheese adds a nice kick, while mozzarella provides a milder flavor.
Variation
Creamy White Chicken Enchiladas can be easily adapted to suit different diets or tastes. For a vegetarian option, substitute the cooked chicken with black beans, corn, or sautéed vegetables like bell peppers and zucchini. You can also switch the white sauce for a homemade salsa verde for a tangy twist.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but make sure to soften them first to prevent cracking. They can be dipped in warm oil for a few seconds before rolling.
2. Can I make the white sauce without sour cream?
You can substitute sour cream with Greek yogurt for a healthier twist, or use cream cheese for a richer texture.
3. How can I make this dish gluten-free?
To make the dish gluten-free, use gluten-free tortillas and check that your flour and broth are also gluten-free.
4. Can I double this recipe?
Absolutely! If you have a large enough baking dish, you can double all the ingredients and bake them in one go. Just be mindful of the baking time, as it might take longer for the enchiladas to heat through.
5. What can I do with leftover white sauce?
Leftover white sauce can be used over pasta, as a creamy base for soups, or even drizzled over grilled vegetables for added flavor.
Creamy White Chicken Enchiladas are not just a meal; they are a warm hug on a plate. Whether for a family dinner or a gathering of friends, this dish is sure to impress with its rich flavors and creamy textures. Enjoy making and sharing this delightful recipe!
Print
Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None specified
Description
Delicious and comforting creamy white chicken enchiladas that combine tender chicken with a smooth white sauce and cheese.
Ingredients
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute until golden.
- Gradually whisk in chicken broth until no lumps remain and the sauce thickens (3-4 minutes).
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of shredded cheese.
- Preheat oven to 350°F; spread a thin layer of white sauce in a greased 9×13 baking dish.
- Fill each tortilla with 1/3 cup of the chicken mixture, roll up, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and sprinkle with remaining cheeses.
- Bake uncovered for 25-30 minutes until bubbly and golden brown. Let sit for 5 minutes before serving.
Notes
Garnish with additional cilantro or avocado slices. Pairs well with Mexican rice or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, chicken, creamy, Mexican, comfort food