Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are like a warm hug on a plate. Picture this: tender, shredded chicken enveloped in fluffy flour tortillas, all drenched in a rich, creamy sauce that’s packed with flavor. This dish has been a staple in my household for years, perfect for a weekend family dinner or a cozy weeknight meal. What makes these enchiladas stand out is the velvety white sauce combined with the savory spices and melted cheeses, giving every bite a delightful creamy texture. Trust me, once you try these, you’ll understand why they deserve a special spot in your recipe repertoire.

What Makes This Recipe Special

There are so many reasons to fall in love with Creamy White Chicken Enchiladas. They’re incredibly quick to prepare, making them a fantastic option for busy weeknights when you want something hearty without spending hours in the kitchen. This recipe is also budget-friendly—most ingredients are items you might already have in your pantry or can easily find at your local grocery store. Plus, it’s a guaranteed crowd-pleaser, adored by both children and adults alike.

"These Creamy White Chicken Enchiladas were a hit at our family gathering! Everyone went back for seconds, and even the kids asked for the recipe!” – Sarah T.

How to Prepare This Recipe

Making Creamy White Chicken Enchiladas is easier than you might think. The process begins with preparing a luscious white sauce followed by creating the filling. You’ll then assemble the tortillas and let your oven work its magic. The end result? A comforting dish that’s both creamy and satisfying.

Everything You Need for This Recipe

To recreate this delicious meal, gather the following ingredients:

• 8-10 medium flour tortillas
• 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 the white sauce)
• 3 tablespoons all-purpose flour (for roux)
• 2 cups chicken broth (for the white sauce)
• 1 cup sour cream (room temperature)
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Feel free to substitute the green chiles with jalapeños for an extra kick or use a different cheese variety based on your taste preference.

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Step-by-Step Directions

1. Make the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a golden paste.
2. Add Chicken Broth: Gradually whisk in the chicken broth, ensuring it blends smoothly without lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
3. Season the Sauce: Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
4. Prepare the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix to distribute the ingredients evenly.
5. Prepare the Baking Dish: Preheat your oven to 350°F. Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish.
6. Assemble the Enchiladas: Place about 1/3 cup of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
7. Add the Sauce and Cheese: Pour the remaining white sauce over the enchiladas, covering them completely. Sprinkle the remaining cheese on top.
8. Bake: Bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown. Let it rest for 5 minutes before serving to allow the sauce to set.

Tips for Serving

Creamy White Chicken Enchiladas can shine on their own, but they pair wonderfully with a variety of sides. Consider serving them with a crisp green salad drizzled with lime vinaigrette, some Mexican rice, or refried beans. For an added touch, top your enchiladas with more fresh cilantro, diced tomatoes, or even avocado slices. A dollop of sour cream or guacamole on the side will also elevate flavors.

Best Way to Store Creamy White Chicken Enchiladas

To keep your Creamy White Chicken Enchiladas fresh, store any leftovers in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. If you plan to freeze them, wrap them tightly with foil and place them in a freezer-safe container. They’ll last for up to 3 months.

When reheating, make sure to do so at a lower temperature in the oven to retain the creaminess. Just cover with foil to avoid drying out the enchiladas.

Pro Chef Tips

• Use rotisserie chicken to save time and enhance flavor.
• For a thicker white sauce, let it simmer a little longer; just make sure to stir occasionally to prevent sticking.
• Customize it! Add black beans, corn, or even some diced bell peppers to the filling for added texture and flavor.

Creative Twists

Feel free to experiment with this recipe! Try chipotle peppers for a smoky flavor, or swap in different types of cheese like pepper jack for a bit of heat. You can also make these enchiladas vegetarian by using sautéed mushrooms and zucchini in place of chicken.

Frequently Asked Questions

What is the prep time for this dish?

The prep time for Creamy White Chicken Enchiladas is typically around 20 minutes, with an additional 25-30 minutes for baking.

Can I use canned chicken?

Absolutely! Canned chicken is a great shortcut if you’re tight on time.

What’s the best way to reheat leftovers?

For best results, reheat in the oven at 350°F for about 15-20 minutes, covered with foil to keep them moist.

Creamy White Chicken Enchiladas are not just another recipe; they are an experience—one filled with flavors that warm the soul. Whether you’re entertaining guests or simply treating yourself, these enchiladas promise satisfaction with every bite!

Creamy White Chicken Enchiladas

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• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A comforting dish with tender chicken, fluffy tortillas, and a rich, creamy sauce, perfect for family dinners or cozy weeknights.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a golden paste.
2. Gradually whisk in the chicken broth, ensuring it blends smoothly without lumps. Continue whisking until the sauce thickens, about 3-4 minutes.
3. Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
4. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix to distribute the ingredients evenly.
5. Preheat your oven to 350°F. Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish.
6. Place about 1/3 cup of the chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
7. Pour the remaining white sauce over the enchiladas, covering them completely. Sprinkle the remaining cheese on top.
8. Bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown. Let it rest for 5 minutes before serving.

Notes

These enchiladas can be served with green salad, Mexican rice, or refried beans. Great for storage; they last 3-4 days in the fridge and freeze well for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: enchiladas, chicken, creamy sauce, easy dinner, Mexican cuisine