Why Make This Recipe
Creamy White Chicken Enchiladas are a favorite for many home cooks. They offer a delicious blend of flavors and textures that keep everyone coming back for more. The creamy white sauce, paired with juicy chicken and melted cheese, creates a warm and comforting meal perfect for any night of the week. Plus, they are easy to make and can be ready in less than an hour!
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
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Make the White Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute while stirring constantly. This will create a smooth paste. Gradually add chicken broth to the roux, whisking constantly to avoid lumps. Keep whisking for about 3-4 minutes until the sauce thickens. Remove from heat, then stir in sour cream, cumin, salt, and pepper.
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Prepare the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix everything well to ensure each bite is packed with flavor.
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Assemble the Enchiladas: Preheat your oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll them tightly and lay them seam-side down in the prepared dish.
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Add More Sauce and Cheese: Pour any remaining white sauce over the enchiladas, making sure they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top for a golden, bubbly finish.
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Bake: Place the dish in the oven and bake uncovered at 350°F for 25-30 minutes. You’ll know they are ready when the sauce is bubbling at the edges and the cheese is melted and golden brown. Let them rest for 5 minutes before serving.
How to Serve Creamy White Chicken Enchiladas
Serve these delicious enchiladas warm, garnished with extra chopped cilantro or sour cream if desired. Pair them with a fresh side salad or some tortilla chips for a complete meal. They also go great with a side of Mexican rice or black beans.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, store the enchiladas in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, place them in the oven at 350°F until warmed through, or heat portions in the microwave.
Tips to Make Creamy White Chicken Enchiladas
- Use rotisserie chicken for quick prep; it’s tender and full of flavor.
- Feel free to adjust the spices in the white sauce according to your taste.
- To make it healthier, you can use whole wheat tortillas or add more veggies to the filling.
Variation
You can easily customize this recipe by adding your favorite ingredients. Consider adding black beans, corn, or diced bell peppers to the chicken mixture for extra flavor and nutrition. For spice lovers, adding jalapeños or using spicy cheese can elevate the heat of this dish.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas, but you may need to warm them up first to prevent cracking.
2. Can these enchiladas be frozen?
Yes, you can freeze the assembled but unbaked enchiladas. Just cover them tightly with foil and freeze for up to 3 months. Thaw before baking.
3. What can I serve with creamy white chicken enchiladas?
These enchiladas pair well with a side salad, black beans, or tortilla chips and salsa for dipping.
Creamy White Chicken Enchiladas
Ingredients
For the White Sauce
- 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
For the Enchiladas
- 8-10 pieces 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
Instructions
Make the White Sauce
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute while stirring constantly to create a smooth paste.
- Gradually add chicken broth to the roux, whisking constantly to avoid lumps.
- Keep whisking for about 3-4 minutes until the sauce thickens.
- Remove from heat, then stir in sour cream, cumin, salt, and pepper.
Prepare the Filling
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Mix everything well to ensure each bite is packed with flavor.
Assemble the Enchiladas
- Preheat your oven to 350°F.
- Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish.
- Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla.
- Roll them tightly and lay them seam-side down in the prepared dish.
Add More Sauce and Cheese
- Pour any remaining white sauce over the enchiladas, making sure they are completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese on top.
Bake
- Place the dish in the oven and bake uncovered at 350°F for 25-30 minutes.
- Let them rest for 5 minutes before serving.
