Creamy White Chicken Enchiladas

why make this recipe

Creamy White Chicken Enchiladas are a comforting and delicious meal that everyone in the family will love. With tender chicken, creamy sauce, and gooey cheese, these enchiladas are an excellent choice for a quick weeknight dinner or a special occasion. They are easy to make and can be a great way to use leftover chicken or store-bought rotisserie chicken.

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 (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:

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 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.
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 the 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 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 the edges and 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

Serve these creamy white chicken enchiladas hot, right out of the oven. They pair wonderfully with a side of Mexican rice and a fresh green salad. You can also top them with additional chopped cilantro, sour cream, or your favorite salsa for extra flavor.

how to store Creamy White Chicken Enchiladas

To store leftovers, let the enchiladas cool completely and then place them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. You can also freeze them before baking for a quick meal later. Just make sure to wrap them tightly and use within two months.

tips to make Creamy White Chicken Enchiladas

Use rotisserie chicken for a quick and flavorful filling.
Feel free to customize the cheese based on your preference. Pepper Jack cheese can add a nice kick.
Make sure not to overfill the tortillas to prevent them from bursting while baking.
If you like more spice, add jalapeños or hot sauce to the chicken filling.

variation

You can easily adjust this recipe by swapping the chicken for shredded turkey or even beans for a vegetarian option. You can also experiment with different types of cheese or add vegetables like spinach or bell peppers to the filling for more nutrition.

FAQs

1. Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas, but they tend to break more easily. Be sure to warm them up first to make them more pliable.

2. Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and refrigerate them overnight before baking. Just add an extra few minutes to the baking time if they’re cold from the fridge.

3. Can I make the white sauce without sour cream?
Yes, if you don’t have sour cream, you can substitute it with Greek yogurt or omit it altogether for a lighter sauce.