Why Make This Recipe
Creamy White Chicken Enchiladas are a comforting dish that you can whip up for family dinners or special occasions. They combine tender chicken, creamy sauce, and melted cheese, all wrapped in warm tortillas. This recipe is not only delicious but also easy to prepare, making it a hit with both kids and adults. Plus, if you have some leftover rotisserie chicken, it comes together even faster!
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)
- 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, until it forms a smooth paste and turns light golden. This creates the base for your creamy white sauce.
- Gradually add the 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 the sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a flavorful filling.
- Preheat the oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of 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 on top.
- Bake uncovered 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 rest for 5 minutes before serving.
How to Serve Creamy White Chicken Enchiladas
Serve these creamy enchiladas hot, straight from the oven. You can top them with extra cilantro, diced tomatoes, or a dollop of sour cream for added taste. They pair well with a side of Mexican rice or a simple green salad.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. When ready to eat, reheat in the oven at 350°F (175°C) until heated through.
Tips to Make Creamy White Chicken Enchiladas
- For extra flavor, consider adding a pinch of garlic powder or onion powder to the chicken filling.
- If you prefer a spicier dish, use spicy green chiles or add some diced jalapeños.
- To make this recipe ahead of time, you can assemble the enchiladas and store them in the fridge before baking.
Variation
For a healthier option, you can substitute flour tortillas with corn tortillas and reduce the cheese amount for fewer calories. You can also use turkey or quinoa in place of chicken for a lighter filling that still packs a punch.
FAQs
Can I use other types of cheese?
Absolutely! Feel free to use any cheese you enjoy, such as pepper jack for a spicy kick or a blend of different cheeses for extra flavor.
Can I freeze Creamy White Chicken Enchiladas?
Yes! You can freeze unbaked enchiladas. Just assemble them in the baking dish, cover tightly, and freeze. When you’re ready to bake, thaw them in the fridge overnight before cooking.
What can I serve with Creamy White Chicken Enchiladas?
Great sides include Mexican rice, refried beans, or a fresh salad. You can also serve them with guacamole and salsa for added flavor!
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 the 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 the sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a flavorful filling.
- Preheat the oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of 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 on top.
- Bake uncovered 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 rest for 5 minutes before serving.