Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delightful dish that perfectly marries flavors and textures, making them an ideal choice for dinner any night of the week. With a creamy cheese sauce enveloping tender chicken and soft tortillas, these enchiladas will soon become a family favorite.
Why Make This Recipe
What sets Creamy White Chicken Enchiladas apart is their creamy, rich flavor complemented by the combination of Monterey Jack cheese and green chilies. Not only are they delicious, but they’re also simple to prepare, making them a great meal solution for busy weeknights or special gatherings. They offer a comforting taste that feels like a warm hug on a plate, combining familiar ingredients that everyone knows and loves. Plus, customizing this dish with various toppings or sides can cater to different tastes and preferences, ensuring everyone leaves the table satisfied.
How to Make Creamy White Chicken Enchiladas
Creating Creamy White Chicken Enchiladas at home is a straightforward process that yields satisfying results. You don’t need to be a culinary expert to master this recipe; just follow the steps below to whip up a delicious meal.
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Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese for a kick)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Directions
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Begin by cooking the chicken using your preferred method—grilling, boiling, or baking are all great options. Once the chicken is fully cooked, allow it to cool slightly before shredding.
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Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish to prevent sticking.
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In a mixing bowl, combine the shredded chicken, ¾ cup of the shredded cheese, garlic powder, and cream cheese. Mix until well combined and creamy.
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In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and taco seasoning, cooking for about a minute to create a roux.
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Gradually whisk in the chicken broth, allowing the mixture to thicken, then remove it from heat. Stir in the remaining cheese, sour cream, and diced green chilies until everything is well blended.
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Take each tortilla and fill it with the chicken mixture. Roll tightly and place seam-side down in the greased baking dish.
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Pour the creamy sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
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Bake in the preheated oven for approximately 22 minutes, or until hot and bubbly. For an extra touch, broil for an additional three minutes to achieve a crispier top.
Pro Tips for Success with Creamy White Chicken Enchiladas
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Cook the Chicken Ahead: If you’re short on time, consider using a rotisserie chicken. Just shred the meat and it’s ready to go!
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Temperature Matters: Ensure that your sauce is hot when pouring it over the enchiladas. This helps the cheese melt better during baking.
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Customize Your Heat Level: If you enjoy a spicier kick, try using Pepper Jack cheese or adding jalapeños to the filling.
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Use Fresh Ingredients: Fresh garlic or herbs can elevate the flavor profile of your enchiladas, making them even more delicious.
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Don’t Skip the Broiling Step: This step is optional, but broiling your enchiladas for a few minutes will give them a nice crispiness on top that adds texture to every bite.
Flavor Variations for Creamy White Chicken Enchiladas
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Southwest Style: Add black beans and corn to the filling for a Southwest twist, introducing additional flavors and textures.
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Vegetarian Option: Substitute the chicken for sautéed zucchini, bell peppers, or mushrooms with the other ingredients to create a delicious vegetarian version.
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Different Cheeses: Mix it up by trying different cheese varieties such as cheddar for a sharper taste or even crumbled queso fresco as a topping.
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Herbed Chicken: Marinate the chicken in a mix of lime juice, cilantro, and cumin before cooking for a fresh burst of flavor.
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Salsa Verde: Instead of the creamy sauce, consider using salsa verde for a tangy twist that complements the flavors beautifully.
Serving Suggestions for Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas can be the star of your meal, but serving them with delicious sides can elevate your dining experience even further. Here are some ideas:
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Fresh Salad: A side of crisp garden salad with lime vinaigrette pairs beautifully, enhancing the meal’s freshness.
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Rice: Serve with a side of Mexican rice or cilantro-lime rice to balance the creaminess of the enchiladas.
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Guacamole and Chips: Add some guacamole and tortilla chips on the side for a delicious crunch that complements the enchiladas.
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Pico de Gallo: Fresh pico de gallo adds brightness and a pop of flavor, making for a delightful contrast.
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Refried Beans: For a hearty addition, consider serving with refried beans on the side for an added protein boost.
Storage and Freezing Instructions for Creamy White Chicken Enchiladas
To store any leftover Creamy White Chicken Enchiladas, allow them to cool completely and then transfer them to an airtight container. You can keep them in the refrigerator for up to three days.
If you plan on making a larger batch, freezing is a great option. After assembling the enchiladas in the baking dish but before adding the sauce, tightly cover with aluminum foil. You can freeze them for up to three months. To reheat, let them thaw overnight in the fridge and bake at 350°F (175°C) for about 30 minutes or until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|————–|————|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates| 30g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 600mg |
FAQ About Creamy White Chicken Enchiladas
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas in advance. Store them in the refrigerator for a day or two before baking. Just keep the sauce separate until you’re ready to bake to maintain the freshness.
What can I substitute for chicken?
If you’re looking for alternatives to chicken, shredded turkey works wonderfully as a substitute. For a vegetarian option, you can use mushrooms, zucchini, or a mix of your favorite vegetables seasoned well.
How do I make this dish spicier?
To increase the spiciness of your Creamy White Chicken Enchiladas, consider using Pepper Jack cheese or adding diced jalapeños to the chicken filling. You can also stir in additional taco seasoning to the sauce.
Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas work well for enchiladas and provide a different texture and flavor. Just be sure to warm them slightly in the microwave or on a skillet before filling to prevent them from tearing.
What’s the best way to reheat leftovers?
The best way to reheat Creamy White Chicken Enchiladas is in the oven. Preheat to 350°F (175°C), cover the pan with aluminum foil, and heat for about 20 minutes or until warmed through. This helps keep the tortillas from drying out.
Final Thoughts
Creamy White Chicken Enchiladas are not just a meal; they’re a heartwarming experience that brings friends and family together. With a smooth and flavorful sauce blanketing tender chicken and melty cheese, these enchiladas are everything you crave in a comfort food dish. Ideal for any occasion, this recipe is sure to impress, providing satisfaction for everyone at the table. Grab your ingredients and get ready for a culinary adventure that is both simple and irresistibly delicious!
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Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Creamy White Chicken Enchiladas are a delightful dish that perfectly marries flavors and textures, making them an ideal choice for dinner any night of the week.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Begin by cooking the chicken using your preferred method—grilling, boiling, or baking are all great options. Once the chicken is fully cooked, allow it to cool slightly before shredding.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish to prevent sticking.
- In a mixing bowl, combine the shredded chicken, ¾ cup of the shredded cheese, garlic powder, and cream cheese. Mix until well combined and creamy.
- In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and taco seasoning, cooking for about a minute to create a roux.
- Gradually whisk in the chicken broth, allowing the mixture to thicken, then remove it from heat. Stir in the remaining cheese, sour cream, and diced green chilies until everything is well blended.
- Take each tortilla and fill it with the chicken mixture. Roll tightly and place seam-side down in the greased baking dish.
- Pour the creamy sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for approximately 22 minutes, or until hot and bubbly. Optionally, broil for an additional three minutes to achieve a crispier top.
Notes
Consider using a rotisserie chicken for convenience. Customize your heat level with Pepper Jack cheese or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
