🖋️ Written by Emma
why make this recipe
Creamy White Chicken Enchiladas are a fantastic choice for a cozy dinner at home or when hosting friends and family. This dish combines soft tortillas, tender chicken, and a rich white sauce, all topped with melted cheese. Its creamy texture and comforting flavors make it a hit with both kids and adults. Plus, it’s simple to make and can be prepared in advance, making it ideal for busy weeknights or special occasions.
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 the butter in a large saucepan over medium heat. Whisk in the 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 the 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 your oven to 350°F. Spread a thin layer of white sauce on 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 are 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 the cheese is melted and golden brown. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set properly.
how to serve Creamy White Chicken Enchiladas
Serve Creamy White Chicken Enchiladas hot from the oven. They pair well with a side of fresh salad, guacamole, or salsa for an extra kick. You can also garnish with additional cilantro or sour cream to enhance the presentation and flavor.
how to store Creamy White Chicken Enchiladas
To store leftover enchiladas, let them cool completely, then cover them tightly with plastic wrap or foil. They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing them in an airtight container, where they can last up to 2 months. When ready to eat, reheat in the oven for best results.
tips to make Creamy White Chicken Enchiladas
- Use rotisserie chicken for speed and flavor, but you can also cook your own chicken breast or thigh if preferred.
- Feel free to add more veggies, like spinach or bell peppers, to the filling for extra nutrition.
- If you like it spicy, try adding jalapeños or a dash of hot sauce to the filling or sauce.
- Make it ahead of time! You can assemble the enchiladas a day in advance and bake them just before serving.
variation
You can switch up the cheese types based on your preference; try pepper jack cheese for a creamier and spicier flavor. For a lighter version, you can use corn tortillas instead of flour tortillas.
FAQs
1. Can I make these enchiladas vegetarian?
Yes! You can substitute the chicken with black beans, refried beans, or a mix of sautéed vegetables.
2. Can I prepare these enchiladas in advance?
Absolutely! You can assemble the enchiladas the day before, cover them, and refrigerate them until you’re ready to bake.
3. What should I do if I don’t have chicken broth?
You can substitute chicken broth with vegetable broth or water mixed with seasoning for a similar flavor profile.
Creamy White Chicken Enchiladas
Ingredients
Method
- Melt the butter in a large saucepan over medium heat.
- Whisk in the 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 the 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 your oven to 350°F.
- Spread a thin layer of white sauce on 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.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Let it rest for 5 minutes before serving.
