Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a delightful and comforting dish that combines tender chicken, creamy sauces, and gooey cheese all wrapped in soft tortillas. Whenever I make these enchiladas, it becomes a hit at family gatherings and cozy weeknight dinners. The richness of the white sauce paired with the brightness of the cilantro and green chiles creates a harmonious blend of flavors that will have everyone coming back for seconds.

Top Reasons to Try This Dish

What sets these Creamy White Chicken Enchiladas apart from other meals? For starters, they’re incredibly quick to whip up, especially if you use rotisserie chicken! This makes them perfect for weeknight dinners when you’re short on time. They’re also a family favorite—kids and adults alike can’t resist the cheesy goodness. Plus, they’re easily adjustable. You can toss in different vegetables or swap out proteins, catering to various tastes and dietary preferences.

"Honestly, this is the best chicken enchilada recipe I’ve ever tried! The creamy sauce makes it feel like a special occasion, yet it’s so easy to make for a weeknight dinner." – A satisfied home cook

Preparing Creamy White Chicken Enchiladas

Making these delicious enchiladas is straightforward and rewarding. The process involves preparing your filling, making a velvety white sauce, and then layering it all together before baking. In just a few easy steps, you’ll have a mouthwatering meal!

What You’ll Need

Before you dive into cooking, gather all your ingredients to make the process smooth and enjoyable. Here’s what you’ll need for the best Creamy White Chicken Enchiladas:

• 8-10 medium-sized 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
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream (at room temperature)
• 1/2 teaspoon cumin (ground)
• Salt and pepper to taste

Feel free to substitute any of the cheeses to match your preference or dietary needs.

Step-by-Step Guide to Cooking It

1. Make the White Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute until it becomes a smooth paste and turns light golden. Gradually add chicken broth while whisking to prevent lumps. Continue until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.

2. Prepare the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to ensure even flavor.

3. Assemble the Enchiladas: Preheat your oven to 350°F. Spread a thin layer of the 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 the prepared dish.

4. Add Sauce and Cheese: Pour the remaining white sauce over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.

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

Best Way to Serve

To elevate your dining experience, serve these creamy enchiladas with a side of Mexican rice or a fresh salad. A dollop of guacamole or a splash of your favorite hot sauce can also add a nice kick. Pair with a refreshing cucumber salad or homemade pico de gallo for a burst of freshness that complements the richness of the dish perfectly.

Storage Tips

Have leftovers? Creamy White Chicken Enchiladas can be stored in the refrigerator in an airtight container for up to 3 days. If you want to enjoy them later, consider freezing them. Just wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. When ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through.

Pro Chef Tips

1. For a quicker option, use pre-shredded rotisserie chicken as a time-saver.
2. Always let the enchiladas rest for a few minutes after baking. This allows the sauce to set and makes serving easier.
3. If you want a bit of spice, consider adding jalapeños or using spicy cheese.

Creative Twists

Feel free to experiment with this recipe! You can add black beans or corn in the filling for added texture and flavor. For a healthier alternative, swap out flour tortillas for whole grain or corn tortillas. You can also try different cheese combinations like pepper jack for a little heat or a dairy-free cheese.

Your Questions Answered

How long does it take to prepare these enchiladas?
Preparation generally takes about 15-20 minutes, plus baking time of 25-30 minutes.

Can I use another type of protein?
Absolutely! You can substitute the chicken with shredded beef, pork, or even roasted vegetables for a vegetarian option.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through, covering with foil if the top begins to brown too quickly.

Explore and enjoy this delightful recipe; it’s bound to become a go-to in your kitchen!

Creamy White Chicken Enchiladas

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• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: N/A

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Description

A delightful and comforting dish that combines tender chicken, creamy sauces, and gooey cheese, all wrapped in soft tortillas.

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Ingredients

Scale 1x2x3x

• 8–10 medium-sized 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 (at room temperature)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

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Instructions

1. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute until it becomes a smooth paste and turns light golden.
2. Gradually add chicken broth while whisking to prevent lumps. Continue until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
3. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to ensure even flavor.
4. Preheat your oven to 350°F. Spread a thin layer of the 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 the prepared dish.
5. Pour the remaining white sauce over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
6. Bake uncovered for 25-30 minutes or until the sauce bubbles at the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving.

Notes

Serve with a side of Mexican rice or fresh salad. Consider adding guacamole or hot sauce for extra flavor.

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

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

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