Why Make This Recipe
Creamy White Chicken Enchiladas are a perfect dish for any occasion. They bring together tender chicken, creamy white sauce, and lots of cheese for a meal that is both comforting and satisfying. Whether it’s a family dinner or a gathering with friends, this dish is sure to please everyone. Plus, it’s easy to make and perfect for using up leftover chicken.
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
- 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 of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in 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 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 creamy enchiladas hot, straight from the oven. They pair well with a side of rice, beans, or a fresh salad. Don’t forget to add a dollop of sour cream or a sprinkle of extra cilantro on top for added flavor!
How to Store Creamy White Chicken Enchiladas
If you have leftovers, let them cool completely. Store the enchiladas in an airtight container in the refrigerator for up to 3-4 days. If you want to store them for a longer time, you can freeze them before baking. Just cover them tightly and freeze for up to 3 months. When you’re ready to enjoy them, bake from frozen, adding extra time if needed.
Tips to Make Creamy White Chicken Enchiladas
- Use rotisserie chicken for an easy shortcut.
- Feel free to customize the filling by adding bell peppers or corn for extra veggies.
- Adjust the spiciness by using mild or hot green chiles based on your preference.
Variation
For a lighter option, use whole wheat tortillas and low-fat cheese. You can also swap the chicken for shredded turkey or even black beans for a vegetarian version.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they might need to be warmed up slightly to prevent cracking when rolling.What can I do if I don’t have sour cream?
Greek yogurt is a great substitute for sour cream in this recipe.Can I make these enchiladas ahead of time?
Yes, you can assemble them in advance and refrigerate before baking. Just add some extra baking time if they are cold from the fridge.
Creamy White Chicken Enchiladas
Ingredients
Main Ingredients
- 8-10 pieces 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)
For the White Sauce
- 3 tablespoons butter
- 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
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 combined.
Filling and Assembly
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- 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 of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
Baking
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes, until sauce is bubbling and cheese is melted.
- Remove from oven and let rest for 5 minutes before serving.