Creamy White Chicken Enchiladas

Why Make This Recipe

Creamy White Chicken Enchiladas are a fantastic choice for weeknight dinners or special occasions. They combine tender chicken with creamy sauce and melted cheese, creating a dish that’s rich in flavor and sure to please everyone at the table. Plus, it’s easy to make and can be prepared in advance!

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 the 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 of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
5. Pour the remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle the 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 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 to allow the sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

Serve your Creamy White Chicken Enchiladas hot from the oven. They pair wonderfully with toppings like extra cilantro, diced tomatoes, jalapeños, or avocado. A side of Mexican rice or refried beans complements this dish perfectly.

How to Store Creamy White Chicken Enchiladas

To store leftovers, let the enchiladas cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until warmed through.

Tips to Make Creamy White Chicken Enchiladas

• Use a rotisserie chicken to save time and add flavor.
• Feel free to add extra veggies like bell peppers or corn to the filling for more nutrition.
• For a little kick, consider adding diced jalapeños or a sprinkle of chili powder in the filling.

Variation

You can make a vegetarian version by replacing the chicken with black beans or mushrooms. Swap the chicken broth for vegetable broth to keep it meat-free.

FAQs

Can I freeze Creamy White Chicken Enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Just cover them tightly and freeze for up to 2 months. Bake them straight from the freezer, adding a bit of extra time.

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a great option for a gluten-free version, but they might be a bit less pliable. Heat them briefly in a pan to make them easier to roll.

How spicy are these enchiladas?
The spice level mostly depends on the type of green chiles you use. You can choose mild chiles for a milder taste, or hotter varieties if you’re looking for more heat. Adjust the cumin and add other spices for more flavor as well!

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