Creamy White Chicken Enchiladas

Why make this recipe

Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas. They are rich, flavorful, and perfect for any night of the week. This dish combines tender shredded chicken with a creamy sauce, making it a comforting meal that the whole family will love. Plus, it’s easy to make and can be ready in no time!

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:

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.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
3. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
4. 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.
5. Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
6. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
7. Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining Monterey Jack and cheddar cheese over the top.
8. Bake uncovered for 25-30 minutes until bubbling and cheese is golden. Remove from oven and let rest for 5 minutes before serving.

How to serve Creamy White Chicken Enchiladas

Serve the enchiladas warm, garnished with extra cilantro if desired. They pair wonderfully with sides like rice, beans, or a simple salad. You can also add toppings like avocado slices, jalapeños, or extra sour cream for more flavor.

How to store Creamy White Chicken Enchiladas

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the enchiladas before baking them. Just cover the dish tightly with aluminum foil and freeze. When you’re ready to eat, thaw and bake as directed, adding extra time if needed.

Tips to make Creamy White Chicken Enchiladas

• For an extra kick, add more spices or hot sauce to the filling or sauce.
• Try using different types of cheese, like Pepper Jack for added flavor.
• Make sure to warm the tortillas slightly before filling them to make them more pliable and easier to roll.

Variation

You can easily customize this recipe. For a vegetarian option, substitute the chicken with sautéed veggies like bell peppers, mushrooms, and zucchini. You can also use different types of cook meats or add black beans for added protein and fiber.

FAQs

Can I use leftover chicken for this recipe?
Yes! Leftover chicken works great. Just shred it and follow the rest of the recipe.

Can these enchiladas be made ahead of time?
Absolutely! You can prepare everything and store it in the fridge for a day or freeze before baking for a quick meal later.

What if I can’t find green chiles?
If you can’t find green chiles, you can use diced bell peppers or omit them altogether. You can also add a bit of diced jalapeños for spice.