Why Make This Recipe
Creamy White Chicken Enchiladas make for a delightful meal that is both comforting and easy to prepare. This dish is perfect for busy weeknights or when you want to impress family and friends with minimal effort. The combination of tender chicken, melted cheese, and a rich creamy sauce creates a symphony of flavors that everyone will love. Plus, it’s a great way to use leftover chicken, making it both delicious and economical!
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
- 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)
- To taste: Salt and pepper
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 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 rolled enchiladas, ensuring they’re completely covered. Sprinkle 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 edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.
How to Serve Creamy White Chicken Enchiladas
To serve these enchiladas, slice them into portions and place them on plates. Add a sprinkle of cilantro on top for garnish and serve with toppings like sour cream, salsa, or avocado for extra flavor. They pair perfectly with a side of rice or a fresh salad.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave. To reheat in the oven, cover with foil to keep them moist and warm at 350°F for about 15-20 minutes.
Tips to Make Creamy White Chicken Enchiladas
- Use store-bought rotisserie chicken to save time on cooking and shredding.
- Feel free to customize the filling with your favorite veggies, like bell peppers or spinach.
- For a spicier kick, add jalapeños to the chicken mixture.
Variation
You can easily make a vegetarian version by replacing the chicken with sautéed mushrooms or black beans. The creamy white sauce will still work beautifully with these ingredients.
FAQs
Can I freeze Creamy White Chicken Enchiladas?
Yes! Before baking, cover the assembled enchiladas tightly with foil and freeze. When ready to eat, bake from frozen, adding an extra 10-15 minutes to the cooking time.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and will give you a similar creamy texture.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used. Keep in mind that they may break easier, so warm them up slightly before filling to make them more pliable.
Creamy White Chicken Enchiladas
Ingredients
Method
- 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 that delivers flavor in every bite.
- Preheat oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup 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 rolled enchiladas, ensuring they're completely covered.
- Sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around edges and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
