Creamy White Chicken Enchiladas

Why make this recipe

Creamy White Chicken Enchiladas are a perfect choice for a cozy family dinner or a casual gathering with friends. This dish is comfort food at its best, offering tender tortillas filled with a flavorful chicken mixture, all baked to perfection under a rich and creamy white sauce. The combination of Monterey Jack and cheddar cheese adds a delightful cheesiness that makes every bite irresistible. Plus, it’s an easy recipe that doesn’t take long to prepare, making it perfect for weeknight meals.

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:

1. 
   

   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.

   
   
2. 
   

   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.

   
   
3. 
   

   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.

   
   
4. 
   

   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.

   
   
5. 
   

   Pour 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.

   
   
6. 
   

   Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.

   
   

How to serve Creamy White Chicken Enchiladas

Serve these delicious enchiladas with a side of Mexican rice or a fresh salad. A dollop of sour cream and some extra chopped cilantro on top can elevate the flavors even more. These enchiladas are great for sharing and will surely delight your guest’s taste buds.

How to store Creamy White Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator. They can last for up to three days. When ready to enjoy, simply reheat in the oven or microwave until warmed through. You can also freeze the enchiladas before baking; just cover tightly and freeze for up to two months. To bake, thaw in the refrigerator overnight and then follow the baking instructions.

Tips to make Creamy White Chicken Enchiladas

1. Experiment with different cheeses like pepper jack for added spice, or use a mix of cheeses for a unique flavor.
2. Add more vegetables, like bell peppers or corn, to the chicken mixture for added texture and nutrition.
3. If you prefer a spicier dish, use diced jalapeños or a spicy salsa in the filling or sauce.

Variation

For a lighter version, use whole wheat tortillas and reduced-fat cheese. You can also substitute Greek yogurt for sour cream to cut back on calories without sacrificing flavor.

FAQs

1. Can I use another type of meat?
Yes, you can use shredded beef, pork, or even cooked beans for a vegetarian option.

2. Are these enchiladas freezable?
Absolutely! You can freeze them before or after baking. Just ensure they are well-covered to prevent freezer burn.

3. How can I make these enchiladas spicier?
Add more green chiles or use spicy salsa in the filling or sauce for an extra kick.

Print