Creamy White Chicken Enchiladas

The Little Joys of Cooking Creamy White Chicken Enchiladas

When it comes to comfort food, few dishes hold a candle to creamy white chicken enchiladas. This recipe combines succulent shredded chicken, a rich white sauce, and layers of melted cheese wrapped in soft flour tortillas. I’ve enjoyed making this dish on cozy weeknights, and it never fails to delight my family. Whether it’s a simple dinner or a festive gathering, these enchiladas are sure to become a beloved staple in your kitchen!

What Makes This Recipe Special

Creamy white chicken enchiladas are a standout for several reasons. First, this dish is incredibly versatile; it can easily adapt from a quick weeknight meal to a fancy weekend gathering. They’re also a fantastic way to use leftover chicken, making them both time-efficient and budget-friendly. Plus, kids and adults alike adore the creamy texture and cheesy goodness, making it a surefire crowd-pleaser.

"This recipe transformed our family dinner into an unforgettable feast! Everyone went back for seconds!" – A Happy Home Cook

Step-by-Step Guide to Cooking It

Creating your creamy white chicken enchiladas is a breeze! You’ll start by whipping up a delicious white sauce, followed by filling the tortillas with a seasoned chicken mixture. Once assembled, douse them in that luscious sauce, top with cheese, and bake to perfection. This multi-step process is straightforward and rewarding, resulting in a bubbling dish that’s not only delicious but impressive.

Everything You Need for This Recipe

To make these delightful enchiladas, gather the following ingredients:

• 8-10 medium flour tortillas
• 3 cups cooked shredded chicken (using rotisserie chicken saves time!)
• 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 (base for the creamy sauce)
• 1 cup sour cream (ensure it’s at room temperature for best mixing)
• 1/2 teaspoon ground cumin, adjust to taste
• Salt and pepper (to taste)

Feel free to substitute ingredients as needed—for instance, using corn tortillas for a gluten-free option.

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 1 minute until light golden. Gradually add the chicken broth, whisking to avoid lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.

2. Prepare Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese. Mix thoroughly.

3. Assemble Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce on 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 them up tightly, and arrange them seam-side down in the dish.

4. Top with Sauce & Cheese: Pour the remaining white sauce over the enchiladas, ensuring they’re fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.

5. Bake: Bake uncovered for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Let rest for 5 minutes before serving.

Best Way to Serve

These creamy white chicken enchiladas shine on their own, but consider serving them with a side of refried beans, Mexican rice, or a fresh garden salad. Additionally, topping them with fresh pico de gallo, sliced avocado, or a dollop of guacamole can elevate the flavors even more. For a drink pairing, consider a chilled glass of horchata or a crisp margarita.

Storage Tips

If you find yourself with leftovers (which might be rare!), here’s how to store them: allow the enchiladas to cool completely, then transfer them to an airtight container. They can be refrigerated for up to 3-4 days. To reheat, place them in the oven at 350°F until warmed through. For long-term storage, you can freeze them before baking for up to 3 months. Just make sure to wrap them tightly!

Expert Advice

For the best results, always use room-temperature sour cream when making your sauce; this ensures a smooth mix without lumps. If you want a bit more kick, don’t hesitate to throw in some diced jalapeños to the chicken mixture. Also, when assembling, don’t overfill your tortillas, or they may burst while baking.

Creative Twists

Feel free to put your own spin on these creamy white chicken enchiladas! Swap out the chicken for cooked shrimp or black beans for a vegetarian option. For a touch of heat, use spicy pepper jack cheese or add more green chiles. Top with different cheeses like queso fresco or crumbled feta for a unique flavor twist!

Your Questions Answered

How long does it take to prep and cook?

The total time for this recipe is about 50 minutes, with 15 minutes of prep and 30-35 minutes of baking.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble them a day in advance and simply bake them when you’re ready to serve. Just add a few extra minutes to the bake time if they’re coming straight from the fridge.

Are these enchiladas freezer-friendly?

Yes! They can be frozen before baking. Just wrap them tightly and store them for up to 3 months. Thaw overnight in the fridge before baking, and you might need to increase your baking time slightly.

These flavorful creamy white chicken enchiladas are not just a meal; they’re a warm embrace on a plate. So go ahead, give this recipe a try, and enjoy the wonderful memories you’ll create around the dinner table!

Creamy White Chicken Enchiladas

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• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Comforting and creamy white chicken enchiladas featuring shredded chicken, a rich white sauce, and layers of melted cheese wrapped in soft tortillas.

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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. Make the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until light golden. Gradually add the chicken broth, whisking to avoid lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
2. Prepare Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese. Mix thoroughly.
3. Assemble Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce at 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 them up tightly, and arrange them seam-side down in the dish.
4. Top with Sauce & Cheese: Pour the remaining white sauce over the enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
5. Bake: Bake uncovered for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. Let rest for 5 minutes before serving.

Notes

For a gluten-free option, consider using corn tortillas. For added flavor, try including diced jalapeños or different cheese varieties.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 700mg
• Fat: 27g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 31g
• Cholesterol: 85mg

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