why make this recipe
Creamy White Chicken Enchiladas are a comforting and delicious meal that brings warmth to any table. They are perfect for family dinners or special occasions. The combination of tender chicken, melted cheese, and a rich white sauce makes these enchiladas a crowd favorite. Plus, they are simple to prepare, making them ideal for both experienced cooks and kitchen newcomers.
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:
- 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.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- 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.
- Preheat 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.
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.
how to serve Creamy White Chicken Enchiladas
To serve, cut the enchiladas into portions and place them on plates. You can garnish with extra cilantro or a dollop of sour cream for added flavor. They pair well with a side salad or Mexican rice for a complete meal.
how to store Creamy White Chicken Enchiladas
If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. You can also freeze them by wrapping tightly in foil or plastic wrap and placing in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
tips to make Creamy White Chicken Enchiladas
- For extra flavor, use homemade rotisserie chicken.
- Adjust the heat by using spicy green chiles if you enjoy a kick.
- If you like a crunch, top with crushed tortilla chips before baking.
variation
You can customize the filling by adding black beans, corn, or bell peppers for more flavor and texture. For a healthier option, swap regular sour cream for Greek yogurt and use whole wheat tortillas.
FAQs
1. Can I use other types of cheese?
Yes, you can use any cheese that melts well, such as Pepper Jack or Mozzarella.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas and store them in the fridge before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
3. What can I serve with these enchiladas?
They go well with sides like Mexican rice, guacamole, or a fresh salad. Enjoy!
Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free, Nut Free
Description
These Creamy White Chicken Enchiladas are a comforting meal filled with tender chicken, melted cheese, and a rich white sauce, perfect for family dinners or special occasions.
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
- 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.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- 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.
- Preheat oven to 350°F (175°C). 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.
- Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F (175°C) for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.
Notes
For extra flavor, use homemade rotisserie chicken. Adjust the heat by using spicy green chiles if you enjoy a kick. Top with crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican