Why Make This Recipe
Creamy White Chicken Enchiladas are a comforting and satisfying dish that brings a taste of Mexican cuisine right to your home. With its rich white sauce, tender tortillas, and delicious filling, this recipe is perfect for a cozy family dinner or when you want to impress your guests. It’s not only easy to prepare but also packs a lot of flavor, making it a favorite for many.
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 the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. This forms a smooth paste that will become your velvety white sauce.
- Gradually add the chicken broth to the roux, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, which should take about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to create a filling that bursts with flavor.
- 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 them up tightly, and place them seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the rest of the Monterey Jack and cheddar cheese on top for a golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving, allowing the sauce to set properly.
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot from the oven for the best experience. They pair wonderfully with a fresh salad or some Mexican rice on the side. You can also top them with additional cilantro, diced tomatoes, or avocado for extra flavor.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They can last up to 3-4 days. To reheat, simply place them in the oven at 350°F until warmed through. You can also microwave them, but the oven will keep the tortillas from getting too soft.
Tips to Make Creamy White Chicken Enchiladas
- Consider using rotisserie chicken for a quick and easy option.
- Add more veggies like bell peppers or corn to the filling for extra nutrition.
- Make a batch of the white sauce and keep it in the fridge for an easy dinner any night of the week.
Variation
You can easily make these enchiladas vegetarian by replacing the chicken with sautéed mushrooms or beans. Use a mix of vegetables for a colorful and tasty twist.
FAQs
Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas. They may tear more easily, so be gentle when rolling them.Is it possible to freeze these enchiladas?
Absolutely! You can freeze the rolled enchiladas before baking. Just cover them tightly and they can last for up to 2 months.What can I serve with creamy white chicken enchiladas?
These enchiladas go well with Mexican rice, refried beans, or a simple green salad for a complete meal.
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 to form a smooth paste.
- Gradually add the chicken broth while whisking constantly to avoid lumps and cook until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to create the filling.
- 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 them up tightly, and place seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered and sprinkle the rest of the Monterey Jack and cheddar cheese on top.
- Bake uncovered at 350°F for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.