Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a simple, creamy baked dinner that uses common pantry items. This recipe gives steady, mild spice and a rich sauce that holds well. It works for weeknights or casual weekends and fits cooks of all skill levels. Follow the clear steps for consistent filling, rolling, and baking. For a reference version, see the Creamy White Chicken Enchiladas recipe.

Why You’ll Love This Recipe

The dish combines tender chicken, smooth sauce, and melted cheese for a creamy, balanced bite. The texture stays soft inside with a light golden top when baked. The method uses a simple roux and sour cream to make a stable sauce that coats the tortillas evenly.

This recipe pairs well with many sides and stays reliable when scaled. It fits meal prep or a family dinner. Try a related pasta for another creamy option like Creamy Cajun Chicken Pasta.

Ingredients You’ll Need

Start with these common ingredients. See the recipe card for exact measurements.

• Shredded chicken: Cooked and shredded chicken makes the filling easy to mix.
• Cheddar and Monterey Jack cheese: These cheeses melt well and add mild flavor.
• Diced onion: Adds sweetness and a little bite when mixed with the chicken.
• Garlic: Minced garlic gives depth and savory notes to the filling.
• Cumin and chili powder: These spices add warm, mild heat and classic enchilada flavor.
• Butter and flour: They form a roux to thicken the white sauce.
• Chicken broth: It thins the sauce and adds savory base flavor.
• Sour cream and green chilies: These create the creamy, tangy sauce with mild heat.
• Tortillas: Use flour or corn tortillas for rolling the filling.
• Additional cheese: Extra cheese tops the dish before baking for a golden finish.
  Measurements are listed in the recipe card.

How to Make This Creamy White Chicken Enchiladas

This is an easy step-by-step plan. Read each step and work steadily through the process.

Step 1: Heat the oven: Set the oven to a moderate baking temperature and grease your baking dish. Allow the oven to come to temperature while you prepare the filling.

Step 2: Mix the filling: Combine shredded chicken, grated cheeses, diced onion, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Stir until the ingredients are evenly distributed.

Step 3: Make the sauce: Melt butter in a skillet and whisk in flour until bubbly and smooth. Slowly add chicken broth while whisking to avoid lumps and cook until slightly thickened.

Step 4: Finish the sauce: Stir in sour cream and drained green chilies and heat until the sauce is warmed through. Adjust seasoning and remove from heat.

Step 5: Assemble the enchiladas: Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared dish. Repeat until the dish is full.

Step 6: Top and bake: Pour the sauce over the rolled tortillas and sprinkle with extra cheese. Bake until the top is golden and the sauce bubbles.

Tips for Success

Follow these tips for consistent results.

1. Warm the tortillas: Heat tortillas briefly to prevent cracking when you roll them.
2. Drain chilies: Remove excess liquid from canned chilies to keep the sauce thick.
3. Don’t overfill: Use a moderate filling amount to keep easy rolling and even baking.
4. Even cheese distribution: Sprinkle cheese evenly to promote uniform browning.
5. Let rest before serving: Allow the dish a few minutes to set after baking for cleaner slices.

Consistent technique and measured seasoning produce reliable, repeatable results.

Equipment Needed

• 9×13 baking dish
• Skillet or saucepan
• Mixing bowls
• Whisk
• Spatula or wooden spoon
• Cheese grater
• Measuring cups and spoons

Variations

• Rotisserie chicken: Use rotisserie meat for faster prep and bold flavor.
• Spicy version: Add chopped jalapeños or hot sauce for more heat.
• Vegetarian: Replace chicken with seasoned roasted vegetables and beans.
• Gluten-free: Use a gluten-free flour for the roux and certified tortillas.
• Low-fat: Use reduced-fat sour cream and low-fat cheese to cut calories.

Serving Suggestions

• Spanish rice: A classic side that soaks up extra sauce.
• Refried beans: Provides a creamy, protein-rich accompaniment.
• Fresh salad: A crisp green salad balances the creamy dish.
• Sliced avocado: Adds cool, creamy texture on the side.
• Salsa and lime wedges: Brighten the plate with acidic contrast.

FAQs About This Recipe

This section answers common practical questions about the recipe.

How long do leftovers keep?
Store cooled enchiladas in an airtight container in the fridge for up to four days. For longer storage, freeze the dish tightly wrapped for up to three months. Thaw in the fridge overnight before reheating.

What is the best way to reheat leftovers?
Reheat individual portions in a 350°F oven covered with foil for 15–20 minutes until warmed through. You can also microwave covered portions for shorter times, stirring or rotating midway for even heat.

Can I prepare this recipe ahead of time?
Assemble the enchiladas and keep covered in the fridge for up to 24 hours before baking. For longer prep, freeze before baking and store for up to three months, then bake from frozen with added baking time.

What can I substitute for sour cream?
Use plain Greek yogurt or a sour cream substitute in equal amounts for similar tang and texture. For dairy-free options, try a plant-based yogurt and a small splash of lemon juice to mimic tang.

Is this recipe easy to make?
Yes. The recipe uses basic cooking steps like mixing, making a roux, filling, and baking. It fits beginners and home cooks looking for a straightforward baked meal.

Conclusion

For a tested, creamy baked enchilada option, refer to the original Creamy White Chicken Enchiladas – The Country Cook for more details and ideas.

Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a simple, creamy baked dinner that combines tender chicken, smooth sauce, and melted cheese for a richly satisfying dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 2 cups Shredded chicken Cooked and shredded
• 1 cup Cheddar cheese Grated
• 1 cup Monterey Jack cheese Grated
• 1 cup Diced onion Adds sweetness and bite
• 2 cloves Garlic Minced
• 1 tsp Cumin For warm flavor
• 1 tsp Chili powder For mild heat
• 1 tsp Salt To taste
• 1 tsp Pepper To taste

For the sauce

• 2 Tbsp Butter Used to make the roux
• 2 Tbsp Flour For thickening the sauce
• 2 cups Chicken broth Adds savory flavor
• 1 cup Sour cream For creaminess
• 1 can Green chilies Drained

For assembly

• 8 pieces Tortillas Flour or corn
• 1 cup Additional cheese For topping before baking

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish.
2. In a bowl, combine shredded chicken, grated cheeses, diced onion, minced garlic, cumin, chili powder, salt, and pepper.

Making the Sauce

1. In a skillet, melt butter and whisk in flour until bubbly and smooth.
2. Slowly add chicken broth while whisking to avoid lumps and cook until slightly thickened.
3. Stir in sour cream and drained green chilies; heat until warmed through. Adjust seasoning if necessary.

Assembly and Baking

1. Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared dish.
2. Pour the sauce over the rolled tortillas and sprinkle with extra cheese.
3. Bake for 25-30 minutes until the top is golden and the sauce bubbles.

Notes

Warm tortillas briefly to prevent cracking, drain chilies to keep sauce thick, and allow the dish to rest before serving for cleaner slices.