Creamy White Chicken Enchiladas
why make this recipe
Creamy White Chicken Enchiladas are a delightful twist on traditional enchiladas. They bring together the comforting flavors of shredded chicken, a rich and creamy sauce, and melted cheese, making them a perfect family meal. This dish is also easy to prepare and can be made in advance, making weeknight dinners a breeze. Whether you’re cooking for a special occasion or a cozy dinner at home, these enchiladas will surely impress everyone at the table.
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 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 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 the 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
Serve the Creamy White Chicken Enchiladas hot from the oven, garnished with extra cilantro or a dollop of sour cream if desired. Pair them with a simple side salad or some Mexican rice for a complete meal. Enjoy with your favorite salsa or guacamole on the side for an extra kick!
how to store Creamy White Chicken Enchiladas
To store any leftovers, let the enchiladas cool completely, then cover them tightly with plastic wrap or aluminum foil. You can keep them in the refrigerator for up to 3-4 days. If you want to freeze them, wrap them well and store in an airtight container for up to 2-3 months. For best results, reheat them in the oven to retain their texture.
tips to make Creamy White Chicken Enchiladas
- Use rotisserie chicken for quick preparation; it adds great flavor and saves time.
- Adjust the heat level by using spicy green chiles or adding diced jalapeños to the filling.
- For a healthier version, you can substitute some ingredients, like using whole wheat tortillas or low-fat cheese and sour cream.
variation (if any)
You can customize these enchiladas by switching up the proteins, using shredded turkey or even sautéed vegetables for a vegetarian option. Additionally, feel free to experiment with different cheeses, such as pepper jack for added spice or a blend of cheeses for a more complex flavor.
FAQs
Can I make Creamy White Chicken Enchiladas ahead of time?
Yes, you can prepare and assemble the enchiladas a day in advance. Just store them in the refrigerator and bake them when you are ready to serve.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and adds a nice tangy flavor. You can also use a dairy-free yogurt if you’re looking for a non-dairy option.
How do I know when the enchiladas are done baking?
The enchiladas are done when the sauce is bubbling around the edges and the cheese on top is melted and golden brown. Let them sit for about 5 minutes before serving for the best texture.
Creamy White Chicken Enchiladas
Ingredients
Main Ingredients
- 8-10 pieces 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
For the White Sauce
- 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
Preparation of 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.
- 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.
Filling and Assembling
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- 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 chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Baking
- Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.
