Why Make This Recipe
Creamy White Chicken Enchiladas are a delightful dish that combines tender chicken, gooey cheese, and a rich white sauce, all wrapped in soft tortillas. This meal is comforting and perfect for busy weeknights or cozy family gatherings. Plus, with simple ingredients and easy steps, it’s a recipe you’ll love to make again and again.
How to Make Creamy White Chicken Enchiladas
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 (chopped)
- 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:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
- Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot from the oven with a sprinkle of fresh cilantro on top. You can pair them with a side of rice, beans, or a crisp salad to make a complete meal. A dollop of sour cream or some avocado slices can add an extra touch!
How to Store Creamy White Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the enchiladas before baking. Just cover them tightly with foil and store them in the freezer. When you’re ready to bake, heat directly from the freezer but increase the baking time by about 15 minutes.
Tips to Make Creamy White Chicken Enchiladas
- For extra flavor, consider adding spices like chili powder or paprika to the chicken filling.
- Using rotisserie chicken makes these enchiladas quicker and easier to prepare.
- Feel free to mix different cheeses for added depth.
Variation
You can customize this recipe by adding black beans, corn, or sautéed bell peppers to the filling. For a spicier version, include diced jalapeños.
FAQs
Can I use other types of meat in this recipe?
Yes, you can substitute shredded beef, pork, or even tofu for a vegetarian option.
Can I make this dish gluten-free?
Absolutely! Use gluten-free tortillas and ensure the flour and other ingredients are certified gluten-free.
How can I make the sauce spicier?
Add cayenne pepper or a dash of hot sauce to the white sauce for an added kick!
Creamy White Chicken Enchiladas
Ingredients
For the Filling
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 1 small onion, diced
- 1/2 cup diced green chiles Canned or fresh.
- 1/4 cup chopped fresh cilantro Chopped.
- 2 cups shredded Monterey Jack cheese Divided.
- 1 cup shredded cheddar cheese Divided.
For the White Sauce
- 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.
- to taste Salt and pepper
Other Ingredients
- 8-10 pieces flour tortillas Medium size.
Instructions
Preparation
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling.
Assembly
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Baking
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.