Creamy White Chicken Enchiladas

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Creamy White Chicken Enchiladas are a comforting and indulgent twist on traditional enchiladas, featuring tender chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce. These enchiladas are filled with shredded chicken, melted cheese, and seasoned to perfection, then topped with a velvety smooth cream sauce that’s bursting with flavor.

Perfect for a weeknight dinner or as a main course for entertaining, this recipe is easy to make and will satisfy even the pickiest eaters. Pair these enchiladas with a side of rice, beans, or a fresh salad for a complete meal.

Ingredients

For the Enchiladas:

• 8 flour tortillas (soft taco size)
• 3 cups cooked chicken breast, shredded (about 3 medium-sized chicken breasts)
• 2 cups shredded Monterey Jack cheese (divided)
• 1 cup shredded cheddar cheese (optional, for extra cheesy flavor)
• 1 cup sour cream
• 1 small can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

For the Creamy White Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups sour cream
• 1/2 cup whole milk or heavy cream
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro (for garnish, optional)

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

2. Prepare the Filling

In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, sour cream, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.

3. Fill and Roll the Enchiladas

Place a tortilla on a flat surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and chicken mixture.

4. Make the Creamy White Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and golden in color.

Slowly whisk in the chicken broth until smooth and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened. Reduce the heat to low and whisk in the sour cream, milk (or heavy cream), paprika, salt, and pepper. Stir until the sauce is smooth and well combined.

5. Assemble the Enchiladas

Pour the creamy white sauce evenly over the rolled enchiladas, making sure all of the enchiladas are well coated with sauce. Sprinkle the remaining shredded Monterey Jack cheese and optional cheddar cheese over the top.

6. Bake the Enchiladas

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and the enchiladas are hot and bubbly. If desired, you can broil the enchiladas for an additional 1-2 minutes at the end to get the cheese on top golden and slightly crispy.

7. Garnish and Serve

Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro, if desired, and serve warm. These enchiladas pair wonderfully with Spanish rice, beans, or a simple green salad.

Cooking Notes

• Tortillas: You can use either flour or corn tortillas for this recipe, depending on your preference. If using corn tortillas, consider warming them in a skillet before filling to prevent them from breaking.
• Chicken Options: Rotisserie chicken works great in this recipe for convenience, but any cooked, shredded chicken will work. You can also use leftover turkey if desired.
• Green Chiles: The diced green chiles add a mild heat and flavor, but you can omit them if you prefer a milder dish or substitute with diced jalapeños for more spice.
• Sauce Consistency: The white sauce should be smooth and creamy, but not too thick. If it’s too thick, add a bit more chicken broth or milk to thin it out to your liking.

Variations

• Spicy Chicken Enchiladas: For a spicier version, add diced jalapeños to the filling, use pepper jack cheese, or add a pinch of cayenne pepper to the creamy sauce.
• Vegetarian Enchiladas: Replace the chicken with sautéed vegetables such as bell peppers, zucchini, corn, and black beans for a delicious vegetarian option. Use vegetable broth for the sauce.
• Cheesy Enchiladas: If you’re a cheese lover, add more cheese to the filling and top with extra shredded cheese before baking for a super cheesy version.
• Southwestern Chicken Enchiladas: Add corn kernels and black beans to the filling for a Southwestern twist, and sprinkle with a bit of smoked paprika for extra flavor.

Frequently Asked Questions (FAQs)

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas for a more traditional-style enchilada. Just make sure to warm the tortillas in a skillet before filling to make them more pliable and less likely to crack when rolling.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas up to a day in advance, cover with plastic wrap or foil, and refrigerate. When ready to bake, add a few extra minutes to the baking time since they will be cold from the fridge.

How do I store and reheat leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until warmed through.

Can I freeze these enchiladas?

Yes, you can freeze these enchiladas. Assemble them without baking, wrap tightly with foil or plastic wrap, and freeze for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight, then bake as directed.

What can I serve with these enchiladas?

These enchiladas are great served with Spanish rice, refried beans, or a fresh green salad. You can also serve them with some chips and guacamole or salsa for an extra touch.

Creamy White Chicken Enchiladas are the ultimate comfort food, combining tender chicken, cheese, and a luscious, creamy sauce. They’re simple to prepare and always a hit at the dinner table, making them perfect for a cozy family meal or a dinner party.

With their rich flavor and creamy texture, these enchiladas are sure to satisfy even the heartiest of appetites. Try out this recipe the next time you’re in the mood for a comforting and indulgent dish!

Let me know if you’d like any variations or additional details for this recipe