Creamy White Chicken Enchiladas

Why Make This Recipe

Creamy White Chicken Enchiladas are a fantastic meal option that pleases everyone at the table. This dish combines soft flour tortillas filled with seasoned chicken, all smothered in a rich and creamy white sauce. It’s comforting, delicious, and can be made quickly, making it perfect for busy weeknights or a casual gathering with family and friends. Plus, the layers of melted cheese and the warmth of the spices give it a flavor that’s simply irresistible. Not only is it satisfying and warm, but these enchiladas are also quite easy to prepare, allowing you to whip up a homemade meal in under an hour.

How to Make Creamy White Chicken Enchiladas

Making Creamy White Chicken Enchiladas is a straightforward process. Here’s how to do it step by step:

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 the butter in a large saucepan over medium heat. Once melted, add the flour and whisk it for about 1 minute to form a roux. Gradually pour in the chicken broth while continuing to whisk. Keep whisking until the mixture thickens. Once it’s nice and thick, remove the saucepan from the heat and stir in the sour cream, cumin, salt, and pepper. This creamy sauce will be the star of your enchiladas!
Prepare the Filling: In a separate bowl, mix together the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of Monterey Jack cheese. Make sure everything is well combined. This filling is flavorful and packed with protein, making it perfect for your enchiladas.
Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure that your enchiladas cook evenly while in the oven.
Assemble the Enchiladas: Grab a greased baking dish and spread a thin layer of the white sauce at the bottom. Take each flour tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up seam-side down. Place the rolled tortillas in the baking dish. Once all the tortillas are in, pour the remaining white sauce over the top and sprinkle with the remaining cheese.
Bake: Pop the dish into the oven and bake uncovered for about 25-30 minutes, or until the enchiladas are bubbling and golden brown on top. After baking, let it rest for about 5 minutes to allow the sauce to thicken up before serving.

How to Serve Creamy White Chicken Enchiladas

These enchiladas are best served warm directly from the oven. You can garnish them with additional chopped cilantro, a dollop of sour cream, or some sliced avocado for a nice touch. Pair it with a side of Mexican rice or a fresh salad to complete your meal. These enchiladas are perfect for family dinners or entertaining guests, as they offer a hearty and delicious option that everyone can enjoy.

How to Store Creamy White Chicken Enchiladas

If you have leftovers (which is not likely, but just in case!), store them in an airtight container in the refrigerator. They will keep for about 3 to 4 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. You can also microwave them, but keep in mind the oven will help maintain the crispy texture of the tortillas.

Tips to Make Creamy White Chicken Enchiladas

Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. It’s already cooked and shredded, making the preparation faster and easier.
Add More Veggies: Feel free to add more vegetables to the filling! Chopped bell peppers, corn, or black beans can add extra taste and nutrition.
Don’t Overfill Tortillas: It’s tempting to overstuff the tortillas, but filling them too much can lead to messy enchiladas that won’t roll properly. Keep the filling modest for the best results.
Make Ahead: You can prepare the enchiladas and the white sauce ahead of time. Just assemble the dish and store it in the fridge until you are ready to bake.
Spice Level: You can adjust the spice level of your dish by adding jalapeños or using spicy green chiles in the filling for an extra kick.

Variations

Vegetarian Option: Swap out the chicken for a mix of black beans, corn, and sautéed bell peppers for a delicious vegetarian version.
Seafood Enchiladas: Substitute chicken with shrimp or crab for a seafood twist that is equally creamy and satisfying.
Spicy Version: For those who like it hot, add diced jalapeños or use spicy cheese to kick up the heat in your enchiladas.

FAQs

Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas if you prefer, but keep in mind that they might break more easily. To help with this, warm them up a bit before rolling.
What can I serve with these enchiladas?
These enchiladas pair well with Mexican rice, refried beans, or a fresh garden salad. You can also serve them with salsa or guacamole for dipping.
Can I freeze Creamy White Chicken Enchiladas?
Absolutely! Assemble them, but do not bake. Wrap them tightly and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator and bake as directed.
What can I use instead of sour cream?
You can substitute Greek yogurt for sour cream or use a dairy-free option like cashew cream for a lighter version of the dish.
How long will leftovers last in the fridge?
Leftovers will generally last for about 3 to 4 days in the fridge. Be sure to store them in an airtight container to keep them fresh.

Creamy White Chicken Enchiladas are more than just a dish; they are a family favorite that can be enjoyed any day of the week. With their creamy texture, cheesy goodness, and delightful flavor, everyone is sure to love them! So gather your ingredients, put on your apron, and enjoy making this delicious recipe for your loved ones.