Creamy White Chicken Enchiladas

When the weather turns a touch chilly and the spirit of comfort food calls, there’s nothing quite like wrapping yourself in the warm embrace of creamy white chicken enchiladas. I still remember the first time I savored a plate of these delights at a friend’s housewarming party. The way that rich, velvety sauce coated the tender tortillas… oh, it was love at first bite! Ever since then, I’ve been on a quest to perfect this recipe, and let me tell you—it’s become a staple in my home. So grab your apron, and let’s dive into this delicious journey together!

Why you’ll love this recipe

This isn’t just another meal; it’s an experience that brings people together. Imagine gathering around the dinner table, plates piled high with these creamy enchiladas, laughter filling the air, and the tantalizing aroma wrapping around you like a warm blanket. They’ve got all the classic flavors you’d expect, but it’s the creamy white sauce that takes it to the next level.

You’ll appreciate how effortlessly they come together, especially with pre-cooked rotisserie chicken, which means less fuss and more flavor. The delightful combination of Monterey Jack and cheddar cheeses, along with the kick from those diced green chiles, makes each bite sing. Plus, it’s a great way to hide veggies (shhh, don’t tell!) if you’ve got picky eaters at home.

Whether it’s a family gathering or a cozy weeknight dinner, these enchiladas are sure to impress. And did I mention how easily they can be customized? You can adapt them to suit any palate or occasion, making them a must-try.

Gather these ingredients

Let’s make sure you have everything you need to whip up these delicious enchiladas. Here’s what you’ll want to have on hand:

• 8-10 medium flour tortillas: Choose your favorite brand, but I lean towards the soft and slightly chewy ones for that perfect wrap-around.

• 3 cups cooked shredded chicken: Nothing beats the convenience of rotisserie chicken. It’s packed with flavor and saves a ton of time, but you can also use leftover chicken if you’ve got some on hand.

• 2 cups shredded Monterey Jack cheese: This melty cheese will give your dish a rich, creamy texture. Save some for the top—trust me, it’s worth it.

• 1 cup shredded cheddar cheese: A sharp cheddar adds depth and a nice bite. Again, save a bit for the finishing touch!

• 1/2 cup diced green chiles: Whether you opt for canned or fresh, these little bits of heat add a flavorful punch. They’re truly the unsung heroes of this recipe.

• 1/4 cup chopped cilantro: Fresh herbs brighten everything, and cilantro will give your filling that fresh taste.

• 1 small onion, diced: Sweet onion brings a subtle sweetness; sautéing it first adds that caramelized flavor.

• 3 tablespoons of butter: Essential for creating the luscious white sauce that binds this whole dish together.

• 3 tablespoons all-purpose flour: This helps thicken your sauce—don’t skip it!

• 2 cups chicken broth: Homemade if you’ve got it; otherwise, store-bought works just fine.

• 1 cup sour cream: Make sure it’s at room temperature for easy blending!

• 1/2 teaspoon cumin: This aromatic spice adds a warm depth; it carries the flavor beautifully throughout.

• Salt and pepper: For seasoning to taste. Remember, it’s about enhancing those natural flavors.

How this recipe comes together

Are you ready to transform these ingredients into a creamy masterpiece? Let’s dive in now.

1. Melt the butter: In a large saucepan over medium heat, allow the butter to melt until it’s all bubbly and fragrant.

2. Make the roux: Sprinkle in the flour and whisk for about a minute until the mixture turns a light golden color and smells slightly nutty. This magical roux will be the base of your delicious white sauce.

3. Whisk in broth: Gradually pour in the chicken broth, whisking constantly to avoid any lumps. Keep whisking until the sauce thickens and becomes smooth—this takes about 3-4 minutes. Don’t rush this step; it’s where your creaminess comes from!

4. Stir in the sour cream and spices: Remove the saucepan from heat and incorporate the sour cream, cumin, and a sprinkle of salt and pepper. Give it a good stir until everything is perfectly blended.

5. Prepare the filling: In a bowl, mix the shredded chicken, diced onions, green chiles, cilantro, and 1 cup of the cheese mixture. Make sure it’s all well-combined and happy; this filling is the heart of your dish!

6. Preheat the oven: While you’re prepping, set your oven to 350°F (175°C) to get it nice and warm for baking.

7. Bind it all together: In a greased 9×13 baking dish, spread a thin layer of your white sauce. This keeps things from sticking, and it’s extra delicious!

8. Assemble the enchiladas: Take a tortilla and place a generous 1/3 cup of chicken mixture down the center. Roll it up tightly and place it seam-side down in the dish. Repeat until you’ve got them all snugly lined up.

9. The final touch: Pour the remaining white sauce evenly over those beautiful enchiladas, covering every inch. Then sprinkle the rest of the shredded cheeses on top for that delightful crust we’re all dreaming of.

10. Bake: Slide the dish into your preheated oven and bake uncovered for about 25-30 minutes, or until the sauce is bubbling at the edges and the cheese is golden brown.

11. Rest and serve: When your enchiladas come out, let them sit for about 5 minutes before serving. This allows the sauce to set just right!

Best way to enjoy it

Pair these creamy enchiladas with a refreshing green salad tossed in lime vinaigrette for a delightful contrast, or serve up some Mexican street corn on the side for an extra fiesta vibe! If you want to kick it up a notch, slice up some avocado for creaminess, or add a dollop of salsa or guacamole.

Maybe a side of Mexican rice or refried beans could be on the table, too. Know what I love? Taking the leftovers—if there are any—and turning them into lunch burritos the next day. You can’t go wrong!

Storing Creamy White Chicken Enchiladas

Got extras? Store your enchiladas in an airtight container in the fridge for 3-4 days. If you want to freeze them, I’ve had great success doing so! Just make sure to let them cool completely first, then wrap tightly with plastic wrap and foil. They can stay frozen for up to 3 months. To reheat, pop them in the oven at 350°F (175°C) for about 30-40 minutes or until heated through. If you freeze them, remember to add a bit of extra sauce before reheating to keep them creamy.

Pro chef tips

1. Browning the Onions: Please don’t rush the onions. Sauté them until they’re translucent and begin to caramelize—it brings a whole new level of flavor.

2. Add Some Spice: If you want to kick things up, feel free to add some jalapeños to the filling or even swap out the green chiles for chipotle for a smoky flavor.

3. Dairy-Free Option: Use cashew cream or a dairy-free sour cream alternative to make this dish dairy-free—it will be equally delicious!

4. Playing with Cheeses: Experiment with different cheeses, like a pepper jack for heat or even using a Mexican cheese blend to mix things up!

What makes this recipe special

At its core, this dish is a celebration of comfort, flavors, and creativity. You can customize fillings according to what’s in your fridge, add spices that tickle your fancy, or even top with crunchy tortilla chips for some extra fun!

Common questions

Can I use corn tortillas instead of flour?
Absolutely! Just heat the corn tortillas briefly before filling them to prevent them from cracking.

How spicy are these enchiladas?
They can be as mild or as fiery as your taste buds allow! Adjust the amount of chiles or add some diced jalapeños for more heat.

Can I make these ahead of time?
You can assemble them in advance and keep them in the fridge, covered, for up to 24 hours. Just pop them in the oven when you’re ready to enjoy!

Are leftovers good?
Yes! The flavors meld even more after a day in the fridge. Just reheat gently for the best texture.

What about dietary restrictions?
Feel free to use gluten-free tortillas or swap in leaner proteins like turkey or mushrooms to suit dietary needs.

Thank you for joining me on this culinary adventure! I can’t wait to hear how yours turn out. Cooking is all about experimentation and joy, so don’t hesitate to tweak and add your own flair! Just make sure to pour yourself a glass of something nice and savor every bite. Trust me, you’re going to love this one!

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Creamy White Chicken Enchiladas

Cooking Method: Baking Cuisine: Mexican Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 15 Calories: 450

Best Season: Any

Description

This creamy white chicken enchiladas recipe is simple yet satisfying, perfect for gatherings and cozy dinners.

Main Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 8-10 medium flour tortillas (Choose soft and slightly chewy ones.)
• 3 cups cooked shredded chicken (Rotisserie chicken works best.)
• 2 cups shredded Monterey Jack cheese (Save some for topping.)
• 1 cup shredded cheddar cheese (Save a bit for finishing.)
• ¹⁄₂ cup diced green chiles (Canned or fresh.)
• ¹⁄₄ cup chopped cilantro (Fresh herbs add brightness.)
• 1 small onion, diced (Sauté for caramelized flavor.)
• 3 tablespoons butter (For the white sauce.)
• 3 tablespoons all-purpose flour (Essential for the roux.)
• 2 cups chicken broth (Homemade or store-bought.)
• 1 cup sour cream (At room temperature.)
• ¹⁄₂ teaspoon cumin (For warmth.)
• to taste salt and pepper (For seasoning.)

Cooking Instructions

Make the Sauce

1. Melt the butter

   In a large saucepan over medium heat, allow the butter to melt until bubbly.
   Mark as complete

2. Make the roux

   Whisk in the flour for about a minute until golden.
   Mark as complete

3. Whisk in broth

   Gradually add chicken broth, whisking until smooth and thickened.
   Mark as complete

4. Add sour cream and spices

   Stir in sour cream, cumin, salt, and pepper off the heat.
   Mark as complete

Assemble the Enchiladas

1. Prepare the filling

   Mix chicken, onions, chiles, cilantro, and 1 cup of cheese in a bowl.
   Mark as complete

2. Preheat the oven

   Set the oven to 350°F (175°C).
   Mark as complete

3. Bind it all together

   Spread white sauce in a greased baking dish and fill tortillas.
   Mark as complete

4. Pour sauce over enchiladas

   Cover enchiladas with the remaining white sauce and cheese.
   Mark as complete

5. Bake

   Bake uncovered for 25-30 minutes until bubbly and golden.
   Mark as complete

6. Rest and serve

   Let sit for 5 minutes before serving.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 90mg30%

Sodium 550mg23%

Potassium 490mg15%

Total Carbohydrate 30g10%

Dietary Fiber 2g8%

Sugars 1g

Protein 26g52%

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Vitamin A 15 IU

Vitamin C 10 mg

Calcium 20 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Customize with your favorite spices or cheese.

Keywords: chicken, enchiladas, creamy, comfort food, easy recipe