Creamy White Chicken Enchiladas are a delightful twist on traditional enchiladas. This dish combines tender shredded chicken with a rich creamy sauce, all wrapped in soft tortillas and topped with cheese, making it a crowd-pleaser for any occasion.
Why Make This Recipe
Creamy White Chicken Enchiladas are not just another meal; they are an experience! They provide a wonderful balance of flavors and textures that appeal to both adults and kids. The creamy sauce, combined with shredded chicken, brings comfort food to the next level. This dish is perfect for family dinners, friends gathering for a game night, or serving at a potluck. Plus, it’s easy to make and can be prepared ahead of time, saving you precious moments when entertaining. The versatility of this dish allows for several variations, making it suitable for various taste preferences.
How to Make Creamy White Chicken Enchiladas
This simple yet flavorful recipe will have you in and out of the kitchen in no time. Let’s dive into the ingredients and the step-by-step directions to create these creamy delights.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese for a spicier option)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Directions
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Cook the Chicken: Start by cooking the chicken using your preferred method, such as boiling or grilling, until it’s fully cooked. Once cooled, shred the chicken into manageable pieces.
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Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish to prevent sticking.
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Mix the Filling: In a mixing bowl, combine the shredded chicken, ¾ cup of the shredded cheese, garlic powder, and cream cheese. Mix until the ingredients are creamy and well-blended.
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Prepare the Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cooking for about one minute. Gradually whisk in the chicken broth until the mixture thickens. Once thickened, remove the saucepan from the heat and stir in the remaining cheese, sour cream, and diced green chilies.
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Assemble the Enchiladas: Take each tortilla and fill it with the chicken mixture. Roll each tortilla tightly and place them seam-side down in the greased baking dish.
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Add the Sauce: Pour the prepared sauce over the enchiladas, ensuring they are evenly covered. Sprinkle the remaining cheese over the top.
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Bake: Bake the enchiladas in the preheated oven for about 22 minutes. For an extra crispy topping, you can broil them for an additional three minutes.
Pro Tips for Success Creamy White Chicken Enchiladas
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Shredded Chicken: Use a rotisserie chicken for a quick shortcut. It saves time and adds delicious flavor.
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Cheese Choices: Feel free to experiment with different cheese blends. Adding Pepper Jack gives a nice kick!
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Sauce Consistency: If your sauce is too thick, add a little more chicken broth to achieve your desired consistency.
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Make-Ahead Option: You can prepare the enchiladas and sauce earlier in the day, keeping them covered in the fridge until you’re ready to bake.
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Spice It Up: For those who love heat, consider adding jalapeños or a few dashes of hot sauce to the chicken mixture.
Flavor Variations Creamy White Chicken Enchiladas
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Green Enchiladas: Swap out the cream cheese and sour cream for a green enchilada sauce for a tangy twist.
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Vegetarian Version: Replace the chicken with black beans, corn, and diced bell peppers for a hearty vegetarian option.
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Buffalo Style: Incorporate buffalo sauce into the chicken mixture for a spicy, tangy flavor that pairs beautifully with the creamy sauce.
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Cheesy Spin: For extra cheesiness, mix a blend of your favorite Mexican cheeses, such as Oaxaca or Chihuahua cheese, into the filling.
Serving Suggestions Creamy White Chicken Enchiladas
These creamy enchiladas pair beautifully with a range of sides. Consider serving them with:
- A refreshing side salad with a zesty lime dressing.
- Cilantro lime rice or Spanish rice for a complete meal.
- Salsa, guacamole, or a homemade pico de gallo for added flavor.
- Tortilla chips with cheese dip or guacamole on the side for a fun appetizer.
Storage and Freezing Instructions Creamy White Chicken Enchiladas
If you have leftovers (though they might not last long!), store them in an airtight container in the refrigerator for up to three days. To freeze, allow the enchiladas to cool completely, then wrap them tightly in plastic wrap and aluminum foil. They’ll keep well in the freezer for up to three months. When you’re ready to enjoy them, thaw overnight in the fridge and bake at 350°F until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|———–|——–|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 30g |
| Fat | 20g |
| Fiber | 2g |
| Sodium | 600mg |
FAQ About Creamy White Chicken Enchiladas
Can I use leftover chicken?
Absolutely! Leftover chicken is perfect for this recipe. Just shred the chicken and mix it with the other ingredients for a quick meal.
Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas if you prefer. Just be aware that they can be a bit more fragile, so you may want to warm them in a skillet before filling.
How spicy are these enchiladas?
The spice level can vary depending on the type of cheese you use and whether you add any additional spicy ingredients. For a milder dish, stick with Monterey Jack cheese and omit any spicy additions.
Can I make this dish dairy-free?
To make a dairy-free version, substitute the cream cheese and sour cream with a non-dairy alternative, and use dairy-free cheese in place of Monterey Jack.
How do I reheat leftover enchiladas?
To reheat, cover the enchiladas with foil and place them in a preheated oven at 350°F until heated through, about 20 minutes.
Final Thoughts
Creamy White Chicken Enchiladas are an excellent way to spice up your dinner routine. With their creamy texture, savory flavors, and versatile nature, they’re bound to please the entire family. Whether you decide to serve them on a casual weeknight or at a special gathering, these enchiladas will surely be a hit. Plus, the ease of preparation and customization make them a fantastic choice for any home cook. So, why not give this delicious recipe a try? Enjoy your cooking adventure!
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Creamy White Chicken Enchiladas
- Total Time: 40
- Yield: 4 servings
- Diet: Gluten-Free Option Available
Description
Creamy White Chicken Enchiladas are a delightful twist on traditional enchiladas, combining tender shredded chicken with a rich creamy sauce, wrapped in soft tortillas and topped with cheese.
Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method until fully cooked. Once cooled, shred the chicken into manageable pieces.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a mixing bowl, combine the shredded chicken, ¾ cup of the shredded cheese, garlic powder, and cream cheese. Mix until creamy and well-blended.
- In a saucepan over medium heat, melt the butter. Stir in the flour and taco seasoning, cook for about one minute, then gradually whisk in the chicken broth until thickened. Stir in the remaining cheese, sour cream, and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the prepared sauce over the enchiladas, ensuring they are evenly covered. Sprinkle the remaining cheese over the top.
- Bake for about 22 minutes. Broil for an additional three minutes for a crispy topping if desired.
Notes
Use a rotisserie chicken for a quick shortcut; feel free to experiment with different cheese blends.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican