Creamy White Chicken Enchiladas

Indulge in Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are the ultimate comfort food, combining tender chicken and gooey cheese wrapped in soft tortillas, all smothered in a luscious white sauce. They are perfect for a cozy family dinner or a festive gathering with friends. I stumbled upon this recipe after a long week, craving something rich yet simple to prepare. Trust me, once you try this dish, you’ll want it on your table every week!

Reasons You’ll Love This Recipe

What makes Creamy White Chicken Enchiladas stand out is their incredible blend of flavors and textures. They’re quick to make—ideal for busy weeknights—and kid-approved, which means no mealtime battles here! Additionally, you can prepare them in advance and pop them in the oven when it’s time to eat.

“This recipe has become a family favorite! So creamy and flavorful, and the whole house smells amazing while it cooks.”

Another point of appeal? You can customize the filling or toppings according to your family’s preferences, making it a versatile dish for any occasion.

Your Easy Cooking Guide

Preparing these enchiladas is a breeze! In just a few simple steps, you’ll create a mouthwatering dish everyone will love. You’ll make a creamy white sauce, fill the tortillas, and bake them to perfection. So roll up your sleeves—let’s get cooking!

Everything You Need for This Recipe

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 swap out the cheeses or use alternative proteins based on what you have on hand.

Step-by-Step Directions

1. Melt the butter: In a large saucepan, melt the butter over medium heat.
2. Make the roux: Whisk in the flour and cook for about 1 minute, stirring constantly until it forms a smooth paste and lightly browns.
3. Add chicken broth: Gradually whisk in the chicken broth, stirring continuously until the mixture thickens and becomes smooth, usually around 3–4 minutes.
4. Stir in the creamy ingredients: Remove the sauce from heat and stir in sour cream, cumin, salt, and pepper until well blended.
5. Prepare the filling: In a separate mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix until evenly distributed.
6. Preheat the oven: Set your oven to 350°F (175°C).
7. Assemble the enchiladas: Spread a thin layer of white sauce at the bottom of a greased 9×13-inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll them tightly and place seam-side down in the dish.
8. Top with sauce and cheese: Pour the remaining white sauce over the enchiladas and sprinkle the remaining Monterey Jack and cheddar cheese on top.
9. Bake: Place in the oven and bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown.
10. Let it set: Remove from the oven and let rest for 5 minutes before serving.

Tips for Serving

These Creamy White Chicken Enchiladas are delightful on their own, but you can elevate the meal by serving them with various sides. Consider pairing them with a fresh side salad, Mexican rice, or refried beans for a complete dinner experience. A dollop of guacamole or a sprinkle of lime juice can also enhance the flavor profile!

Best Way to Store Creamy White Chicken Enchiladas

To store leftovers, place them in an airtight container in the refrigerator. They’ll keep fresh for about 3-4 days. For longer storage, you can freeze the enchiladas. Just make sure they’re completely cooled before packing them into freezer-safe containers. To reheat, thaw overnight in the fridge and then bake until heated through, or microwave individual portions.

Pro Chef Tips

• Make it spicier: Add some diced jalapeños to the filling for an extra kick.
• Richer flavor: Use chicken stock instead of broth for an even deeper taste.
• Cheese overload: Feel free to experiment with cheese blends—try Pepper Jack for a zesty twist!

Creative Twists

Looking for a change? You can switch up your fillings based on dietary preferences. Use shredded beef or turkey instead of chicken, or go vegetarian by filling the tortillas with sautéed bell peppers and mushrooms. A drizzle of green salsa over the top before baking adds an exciting layer of flavor too!

Helpful FAQs

How long does it take to prepare these enchiladas?

The total preparation and baking time is around 45 minutes to 1 hour, depending on your cooking speed.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas a day in advance. Just cover them tightly and refrigerate until you’re ready to bake.

What is the best way to reheat leftovers?

To reheat, cover with foil and bake at 350°F until warmed through. If microwaving, cover with a damp paper towel to prevent drying out.

Creamy White Chicken Enchiladas are simply a joy to make and eat. With their creamy texture and robust flavors, they are bound to become a cherished recipe in your culinary repertoire!

Creamy White Chicken Enchiladas

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Indulge in these Creamy White Chicken Enchiladas, combining tender chicken and gooey cheese wrapped in soft tortillas, all smothered in a luscious white sauce.

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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. Melt the butter over medium heat in a large saucepan.
2. Whisk in the flour and cook for about 1 minute, stirring constantly until it forms a smooth paste and lightly browns.
3. Gradually whisk in the chicken broth, stirring continuously until the mixture thickens and becomes smooth (about 3-4 minutes).
4. Remove from heat and stir in sour cream, cumin, salt, and pepper until well blended.
5. In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix until evenly distributed.
6. Preheat your oven to 350°F (175°C).
7. Spread a thin layer of white sauce at the bottom of a greased 9×13-inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture, roll them tightly, and place seam-side down in the dish.
8. Pour the remaining white sauce over the enchiladas and sprinkle the remaining Monterey Jack and cheddar cheese on top.
9. Bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown.
10. Remove from the oven and let rest for 5 minutes before serving.

Notes

Can be prepared in advance and customized with different fillings or toppings. For spiciness, add diced jalapeños.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg

Keywords: enchiladas, chicken, comfort food, creamy, Mexican