Why Make This Recipe
Creamy White Chicken Enchiladas are a delightful twist on the classic Mexican dish. This recipe combines the comforting flavors of tender chicken, melty cheese, and a creamy sauce that’s hard to resist. With its luxurious texture and rich taste, this dish is perfect for family dinners, parties, or a cozy date night at home. Plus, it’s easy to prepare, making it an excellent option for both novice and experienced cooks. Each bite offers a perfect blend of spices, creamy goodness, and cheesy satisfaction.
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
Make the White Sauce
Start by melting 3 tablespoons of butter in a large saucepan over medium heat. Once the butter is melted, whisk in 3 tablespoons of all-purpose flour. Cook this mixture for about 1 minute, stirring constantly. You want it to form a smooth paste and turn light golden brown. This step creates the base for your velvety white sauce.Add the Chicken Broth
Gradually pour in 2 cups of chicken broth into the roux while whisking constantly. This will prevent any lumps from forming. Continue to whisk until the sauce thickens and becomes smooth, which should take about 3-4 minutes. Once it reaches the right consistency, remove it from heat.Stir in the Sour Cream
While your sauce is still warm, stir in 1 cup of sour cream, 1/2 teaspoon of cumin, and add salt and pepper to taste. Ensure everything is well combined and set aside to cool slightly.Prepare the Filling
In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture. Mix everything together thoroughly. This filling will add flavor and texture to your enchiladas.Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures it’s hot and ready when you need to bake the enchiladas.Assemble the Enchiladas
Take a greased 9×13 inch baking dish and spread a thin layer of the white sauce on the bottom. Then, take each flour tortilla and place about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly, and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas and filling are used.Add the Remaining Sauce and Cheese
Pour the remaining white sauce evenly over the rolled enchiladas. Make sure each enchilada is completely covered with the sauce. Finally, sprinkle the remaining Monterey Jack and cheddar cheese over the top. This will create that delicious golden, bubbly finish when baked.Bake the Enchiladas
Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes. You’ll know they’re done when the sauce is bubbling around the edges and the cheese is melted and turns golden brown. Once out of the oven, let the enchiladas rest for about 5 minutes before serving. This helps the sauce set properly and makes serving much easier.
How to Serve Creamy White Chicken Enchiladas
These creamy white chicken enchiladas can be served as a complete meal. Simply plate them up and garnish with some extra chopped cilantro and a dollop of sour cream on top for added flavor. You might also consider serving them with sides like Mexican rice, refried beans, or a fresh side salad for a complete and satisfying dinner. For a little extra kick, add a sprinkle of sliced jalapeños or a drizzle of hot sauce.
How to Store Creamy White Chicken Enchiladas
If you have leftovers, you’re in luck! Creamy white chicken enchiladas can be stored easily. Let them cool completely before covering them with plastic wrap or transferring them to an airtight container. They’ll last in the refrigerator for about 3-4 days. If you want to store them for longer, consider freezing them. To freeze, wrap each enchilada tightly and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. When you’re ready to enjoy them again, simply thaw in the refrigerator overnight and reheat in the oven or microwave.
Tips to Make Creamy White Chicken Enchiladas
- Choosing the Chicken: Using rotisserie chicken saves cooking time and adds great flavor. However, you can also cook your chicken breasts in boiling water or a slow cooker if preferred.
- Adding More Veggies: Feel free to add in more vegetables like bell peppers or corn for a pop of color and added nutrition. You can sauté them with the onion to soften them up before mixing with the filling.
- Mix Up the Cheeses: If you want a deeper flavor profile, try blending different cheeses. Pepper Jack cheese can add a spicy kick, while cream cheese can increase the creaminess.
- Make it Ahead of Time: You can prepare the entire dish in advance and store it in the fridge (unbaked) for up to 24 hours. Just bake it the next day, adding a few extra minutes to the cooking time.
Variation
For a different twist, consider making poblano chicken enchiladas by using roasted and diced poblano peppers instead of green chiles. The roasted flavor enhances the dish significantly. Another variation is to make vegetarian enchiladas by using beans, roasted vegetables, or tofu instead of chicken.
FAQs
Can I make these enchiladas spicy?
Yes! You can add diced jalapeños to the filling or use spicy green chiles. Adjust the spices to your taste preference.What can I use instead of sour cream?
If you prefer a lighter option, Greek yogurt works wonderfully as a substitute for sour cream. It adds creaminess without sacrificing flavor.Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas can be used if you prefer or need a gluten-free option. Just make sure to warm them up first to prevent cracking when rolling.
With these tips and tricks, you’ll find that making creamy white chicken enchiladas at home isn’t just achievable, but it can also be a delightful culinary experience. Enjoy every cheesy, creamy bite!
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Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful twist on classic Mexican enchiladas with tender chicken, melty cheese, and a creamy sauce, perfect for family dinners or date nights.
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
Instructions
- Start by melting butter in a large saucepan over medium heat. Whisk in the flour and cook until golden brown.
- Gradually pour in chicken broth while whisking until the sauce thickens and is smooth, about 3-4 minutes.
- Stir in sour cream, cumin, and seasoning to taste. Set sauce aside.
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. Mix well.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of white sauce on the bottom of a greased baking dish. Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
- Pour remaining white sauce over the enchiladas and top with remaining cheeses.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is golden brown. Let rest for 5 minutes before serving.
Notes
Serve with extra cilantro and sour cream on top. Pairs well with Mexican rice or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: enchiladas, chicken, creamy sauce, Mexican, comfort food