Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a delightful twist on traditional Mexican cuisine, combining tender shredded chicken and creamy sauces all wrapped in soft tortillas. This comforting dish is perfect for weeknight dinners, potlucks, or anytime you’re craving something hearty and satisfying. The creamy sauce, flavored with savory spices and topped with melted cheese, creates a luscious experience that will have everyone coming back for seconds.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 450
• Protein: 30g
• Carbohydrates: 36g
• Fat: 23g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg

Why Make This Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a fantastic option for those looking to add some zest to their meal rotation. The rich, creamy sauce made from chicken broth and sour cream balances wonderfully with the seasoned chicken and melted cheese. It’s a dish that marries comfort and flavor, making it a favorite for families and gatherings. Plus, it’s versatile—perfectly suited for customizing ingredients based on your preferences.

How to Make Creamy White Chicken Enchiladas

Making these enchiladas is easier than you might think. Follow these simple steps to create an irresistible dish that’s bound to impress.

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 (chopped)
• 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:

• Step 1: Preparing the White Sauce

  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.

• Step 2: Making the Sauce

  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.

• Step 3: Mixing the Filling

  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.

• Step 4: Assembling the Enchiladas

  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 the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.

• Step 5: Baking

  Pour the remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around 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

These enchiladas shine when served hot and topped with sour cream, fresh cilantro, or sliced avocado. Pair them with a simple side salad or Spanish rice to create a complete meal. They’re perfect for dinner parties or casual family meals alike.

How to Store Creamy White Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also freeze unbaked enchiladas wrapped tightly in plastic wrap followed by aluminum foil for up to 2 months.

Expert Tips for Perfect Creamy White Chicken Enchiladas

1. Use Rotisserie Chicken: For convenience, rotisserie chicken makes excellent filling and saves time.
2. Customize the Fillings: Feel free to add other ingredients like black beans or corn for variation.
3. Adjust the Heat: If you prefer a little kick, add some jalapeños or use hotter green chiles.
4. Fresh vs. Canned Chiles: Fresh chiles can add depth to the flavor, while canned are a quick and easy option.
5. Don’t Skip the Resting Time: Allowing the enchiladas to rest after baking helps the sauce thicken and makes for a better presentation.

Delicious Variations

• Vegetarian Version: Substitute shredded chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms.
• Spicy Enchiladas: Incorporate a can of diced tomatoes with green chiles into the chicken mixture for added flavor.
• Cheesy Enchiladas: Use a mix of different cheeses such as pepper jack for a zesty flavor.

Frequently Asked Questions

• Can I use corn tortillas instead of flour?
  Yes, corn tortillas work well too, but they may need to be softened in warm water before filling to prevent cracking.

• How can I make these enchiladas gluten-free?
  Use gluten-free flour tortillas and ensure the chicken broth and other ingredients are certified gluten-free.

• What’s the best way to shred chicken?
  The easiest way to shred cooked chicken is to use two forks or a stand mixer on a low setting.

• Can I prepare the enchiladas in advance?
  Absolutely! You can assemble the enchiladas ahead of time, store them covered in the fridge, and bake them when you’re ready to serve.

• What side dishes pair well with enchiladas?
  Serve with Mexican rice, refried beans, or a fresh avocado salad for a well-rounded meal.

Conclusion

Creamy White Chicken Enchiladas are not only delicious but also easy to make and perfect for any occasion. With their creamy texture and flavorful filling, they can turn a simple dinner into a feast that warms the soul. Take the plunge and try this recipe; your taste buds will thank you!

Creamy White Chicken Enchiladas

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• Author: lydia
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A delightful twist on traditional Mexican cuisine, creamy white chicken enchiladas combine tender shredded chicken and creamy sauces wrapped in soft tortillas, making for a comforting and satisfying dish.

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Ingredients

Scale 1x2x3x

• 8–10 flour tortillas (medium size)
• 3 cups cooked shredded chicken
• 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
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream (room temperature)
• 1/2 teaspoon cumin (ground)
• Salt and pepper to taste

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Instructions

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring continuously, until it forms a smooth paste and turns light golden.
2. Gradually add chicken broth to the roux, whisking constantly until the sauce thickens and becomes smooth, about 3-4 minutes. Stir in sour cream, cumin, salt, and pepper.
3. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture to create the filling.
4. Preheat oven to 350°F. Spread a thin layer of white sauce in a greased 9×13 baking dish. Place 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 remaining white sauce over enchiladas and sprinkle with remaining cheeses. Bake uncovered for 25-30 minutes until bubbling and cheeses are golden brown. Let rest for 5 minutes before serving.

Notes

Serve topped with sour cream, fresh cilantro, or sliced avocado. Leftovers can be stored in an airtight container for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 700mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg