Why Make This Recipe
Creamy White Chicken Enchiladas are a fantastic choice for a family dinner or casual gathering. This dish combines tender chicken, rich sauces, and warm tortillas, creating a comforting meal that’s sure to please everyone. Plus, it’s easy to make and doesn’t require any complicated cooking techniques. With simple ingredients and straightforward steps, you’ll have a delightful dish on the table in no time.
How to Make Creamy White Chicken Enchiladas
Ingredients:
- 8-10 flour tortillas (medium size)
- 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 (chopped)
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Directions:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
- Preheat oven to 350°F. Spread a thin layer of 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.
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot out of the oven. They pair well with a fresh salad, guacamole, or additional sour cream on the side. You can also offer some extra diced cilantro and lime wedges for an added zing.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, let the enchiladas cool to room temperature before storing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days. To reheat, place them in an oven-safe dish and warm them in the oven at 350°F until heated through.
Tips to Make Creamy White Chicken Enchiladas
- For added flavor, consider sautéing the diced onion before mixing it into the filling.
- You can substitute the chicken with shredded beef or beans for a vegetarian option.
- Make sure to use room temperature sour cream to ensure it blends well into the sauce.
Variation
Try adding other ingredients to the filling, like black beans, corn, or bell peppers for extra flavor and texture. You can also experiment with different cheeses, like Pepper Jack for a spicy twist.
FAQs
-
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well, but they might crack when rolling. You can warm them first to make them more pliable. -
Can I freeze these enchiladas?
Absolutely! You can freeze them before baking. Just cover them tightly with foil and freeze. When you’re ready, thaw in the fridge overnight and bake as directed. -
What can I serve with these enchiladas?
Great side dishes include Mexican rice, refried beans, or a simple green salad. Guacamole and salsa also make tasty accompaniments.
Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Creamy White Chicken Enchiladas are a comforting and easy-to-make dish, perfect for family dinners or casual gatherings.
Ingredients
- 8–10 flour tortillas (medium size)
- 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 white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling.
- Preheat oven to 350°F (175°C). Spread a thin layer of 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.
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F (175°C) for 25-30 minutes until the sauce is bubbling around the edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving.
Notes
For added flavor, consider sautéing diced onion before mixing it into the filling. You can substitute chicken with shredded beef or beans for a vegetarian option. Make sure to use room temperature sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
