Creamy White Chicken Enchiladas

why make this recipe

Creamy White Chicken Enchiladas are a fantastic choice for a simple yet delicious meal. They are creamy, cheesy, and packed with flavor. You can make them quickly for dinner on a busy weeknight or serve them to guests for a special occasion. This recipe uses easy-to-find ingredients and is sure to please everyone at the table!

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:

1. 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.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
3. 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.
4. Preheat the 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.
5. Pour the 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.
6. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.

how to serve Creamy White Chicken Enchiladas

Serve these enchiladas hot, garnished with extra chopped cilantro or a dollop of sour cream on top. They pair well with a side of rice or a fresh salad for a complete meal.

how to store Creamy White Chicken Enchiladas

If you have leftovers, you can store the enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until heated through, or microwave individual portions if you’re in a hurry.

tips to make Creamy White Chicken Enchiladas

• For extra flavor, consider adding spices like chili powder or paprika to the filling.
• If you’re in a time crunch, using store-bought rotisserie chicken can save you time on prep.
• Feel free to adjust the amount of cheese according to your taste; everyone loves extra cheese!

variation

You can easily make these enchiladas vegetarian by substituting the chicken with sautéed vegetables like zucchini, bell peppers, and corn. Swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.

FAQs

Q: Can I freeze Creamy White Chicken Enchiladas?
A: Yes, you can freeze them before baking. Wrap them tightly in plastic wrap and aluminum foil. When ready to cook, bake them straight from the freezer but increase the baking time.

Q: What can I substitute for sour cream?
A: You can use Greek yogurt as a healthier alternative to sour cream.

Q: Can I use corn tortillas instead of flour?
A: Yes, corn tortillas can be used, but they may need to be warmed slightly before rolling to prevent them from cracking.

Print