Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a comforting and delicious dinner option that brings a velvety sauce and hearty filling together in every bite. Perfect for a cozy weeknight dinner or a festive gathering, these enchiladas embrace the classic flavors of Mexican cuisine while adding a unique white sauce twist. You don’t need to be an expert in the kitchen to create this dish; it’s approachable and satisfying for everyone at the table.

What Makes This Recipe Special

This recipe shines not just for its irresistible taste but for its practicality, too. It’s a time-saver, which is crucial in our busy lives, yet doesn’t compromise on flavor. Ideal for families or anyone seeking a quick weeknight meal, these Creamy White Chicken Enchiladas combine rotisserie chicken with a silky sauce, fresh ingredients, and just the right blend of spices. Kid-approved and stress-free, it has everything you need for a delightful dinner.

"These enchiladas are a staple in our household! They’re so creamy and delicious—everyone cleans their plate!"

Your Easy Cooking Guide

Making Creamy White Chicken Enchiladas is simple and straightforward. You’ll start by preparing a velvety white sauce, mix up a savory chicken filling, and assemble everything in a baking dish to bake to perfection. What’s great about this recipe is how quickly it all comes together, making it perfect for busy nights.

What You’ll Need

• Medium Flour Tortillas: 8-10
• Cooked Shredded Chicken: 3 cups (rotisserie chicken works great)
• Shredded Monterey Jack Cheese: 2 cups (divided)
• Shredded Cheddar Cheese: 1 cup (divided)
• Diced Green Chiles: 1/2 cup (canned or fresh)
• Chopped Fresh Cilantro: 1/4 cup
• Diced Onion: 1 small
• Butter: 3 tablespoons (for white sauce)
• All-Purpose Flour: 3 tablespoons (for roux)
• Chicken Broth: 2 cups (for white sauce)
• Room Temperature Sour Cream: 1 cup
• Ground Cumin: 1/2 teaspoon
• Salt and Pepper: to taste

Note: Feel free to swap ingredients based on your preferences—for instance, you can use corn tortillas for a gluten-free version.

Step-by-Step Directions

1. Prepare the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until it turns a light golden color. Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook until the sauce thickens, approximately 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper for the finishing touch.

   

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2. Make the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix well to ensure an even distribution of flavors.

3. Preheat and Assemble: Preheat the oven to 350°F. Spread a thin layer of the white sauce in a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.

4. Top and Bake: Pour the remaining white sauce over the rolled enchiladas, ensuring they’re well covered. Sprinkle the remaining cheese on top. Bake uncovered for 25-30 minutes or until the sauce is bubbling and the cheese is golden brown. Allow to rest for 5 minutes before serving to let the sauce set.

What to Serve It With

These Creamy White Chicken Enchiladas shine on their own, but pairing them with a fresh salad, cheesy Mexican rice, or refried beans enhances the meal. You could also serve them with a cooling dollop of guacamole or sour cream on top for added flavor. And don’t forget a side of chips and salsa for a delightful crunch!

Best Way to Store Creamy White Chicken Enchiladas

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to freeze them, make sure they cool completely first, then cover tightly with plastic wrap and aluminum foil. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven until warmed through.

Pro Chef Tips

• Make-Ahead: You can prepare the filling and white sauce a day in advance. Just assemble before baking.
• Customize the Heat: If you like it spicy, add jalapeños or a spicier variety of chiles to the filling.
• Cheese Selection: Feel free to mix and match cheeses—Pepper Jack adds a delightful kick!

Flavor Variations

Switch things up a bit! Try using seasoned ground beef instead of shredded chicken, or make it vegetarian by replacing meat with black beans and corn. Adding a smoky chipotle sauce to the filling will take this dish to an entirely new flavor plane.

Your Questions Answered

How long does it take to prepare this recipe?

From start to finish, this recipe takes about 50 minutes. It’s quick, but the result feels like a labor of love!

Can I use a different type of cheese?

Absolutely! Experiment with different cheeses such as Pepper Jack or even a vegan cheese for a plant-based option.

Is this recipe suitable for freezing?

Yes! You can freeze the assembled enchiladas before baking them. Just cover tightly and steam them well when you reheat.

What can I substitute for sour cream?

Greek yogurt can be a fantastic substitute for a lighter option, and it adds a nice tangy flavor as well.

By following these simple steps, anyone can create delicious Creamy White Chicken Enchiladas at home that will have everyone coming back for seconds!

Creamy White Chicken Enchiladas

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• Total Time: 50
• Yield: 6 servings
• Diet: None

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Description

Creamy White Chicken Enchiladas are a comforting and delicious dinner option featuring a velvety sauce and hearty filling, perfect for a cozy weeknight or festive gathering.

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Ingredients

• Medium Flour Tortillas: 8-10
• Cooked Shredded Chicken: 3 cups
• Shredded Monterey Jack Cheese: 2 cups (divided)
• Shredded Cheddar Cheese: 1 cup (divided)
• Diced Green Chiles: 1/2 cup
• Chopped Fresh Cilantro: 1/4 cup
• Diced Onion: 1 small
• Butter: 3 tablespoons
• All-Purpose Flour: 3 tablespoons
• Chicken Broth: 2 cups
• Room Temperature Sour Cream: 1 cup
• Ground Cumin: 1/2 teaspoon
• Salt and Pepper: to taste

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Instructions

1. Prepare the White Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until golden. Gradually whisk in the chicken broth, stirring continuously to prevent lumps, and cook until thickened, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
2. Make the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Mix well.
3. Preheat and Assemble: Preheat the oven to 350°F. Spread a thin layer of the white sauce in a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture in each tortilla, roll tightly, and arrange seam-side down in the dish.
4. Top and Bake: Pour remaining white sauce over rolled enchiladas and sprinkle the remaining cheese on top. Bake uncovered for 25-30 minutes or until bubbling and golden. Let rest for 5 minutes before serving.

Notes

Feel free to swap ingredients based on your preferences. Make-ahead options available.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg

Keywords: enchiladas, chicken, creamy, cheese, Mexican, dinner, weeknight meal