Why Make This Recipe
Creamy White Chicken Enchiladas are a delightful dish that combines comfort food with rich flavors. They are perfect for busy weeknights or special gatherings. This recipe is simple to follow, making it easy for anyone to whip up a delicious meal. The creamy sauce and tender chicken wrapped in soft tortillas create a dish that is sure to please family and friends.
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’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 the sauce is bubbling around 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
Serve these delicious enchiladas hot from the oven. You can garnish them with extra cilantro, sour cream, or fresh avocado slices for added flavor. Pair them with a side salad or some Mexican rice for a complete meal.
How to Store Creamy White Chicken Enchiladas
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in the oven or microwave until heated through. You can also cover the dish with foil while reheating to keep the enchiladas moist.
Tips to Make Creamy White Chicken Enchiladas
- Use rotisserie chicken for convenience, but feel free to use any leftover chicken you have on hand.
- Customize the filling by adding beans, corn, or other favorite ingredients to the chicken mix.
- For a spicier version, add jalapeños or red pepper flakes to the filling or sauce.
Variation
You can make a vegetarian version by replacing the chicken with sautéed mushrooms, zucchini, or spinach. Just be sure to adjust the seasonings to enhance the flavors of the vegetables.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but you may want to warm them first to prevent breaking when rolling.
2. What can I substitute for sour cream?
You can substitute yogurt or a dairy-free alternative if you prefer.
3. Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas before baking and store them in the fridge for a day before baking. Just add a few extra minutes to the baking time.
Creamy White Chicken Enchiladas
Ingredients
Method
- 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. Spread a thin layer of white sauce in the bottom of a greased 9x13 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 and sprinkle with remaining Monterey Jack and cheddar cheese.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around edges and cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes before serving.