Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas are a comforting and flavorful dish perfect for any night of the week. Tender shredded chicken combined with a rich, velvety white sauce and melted cheese create a deliciously satisfying meal everyone will love.

Ingredients

• 8-10 medium flour tortillas
• 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 ground cumin
• Salt and pepper, to taste

Instructions

1. Step 1: Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until it forms a smooth paste and turns light golden. This roux forms the base of your white sauce.
2. Step 2: Gradually add chicken broth to the roux, whisking constantly to avoid 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 well combined.
3. Step 3: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheese. Mix thoroughly to blend all the flavors.
4. Step 4: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom.
5. Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
6. Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining shredded cheese on top for a bubbly, golden finish.
7. Step 7: Bake uncovered for 25-30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

• For extra heat, add a finely chopped jalapeño or a few dashes of hot sauce to the chicken filling.
• Use corn tortillas for a gluten-free option, but soften them first by warming to prevent cracking during rolling.
• Substitute cooked turkey or leftover roast chicken if preferred.
• Add sautéed mushrooms or spinach to the filling for additional flavor and nutrition.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, microwave individual portions until warm, though oven reheating preserves texture better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas a few hours ahead, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time if chilled.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a slightly tangier and lighter alternative without compromising creaminess.

Creamy White Chicken Enchiladas Recipe

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★★★★★

4.5 from 250 reviews

• Author: Andria
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Deliciously creamy white chicken enchiladas baked to golden perfection with a rich white sauce, tender shredded chicken, melted Monterey Jack and cheddar cheese, and a hint of green chiles and fresh cilantro, making for a comforting Mexican-inspired meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Enchiladas

• 8–10 medium flour tortillas
• 3 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup diced green chiles (canned or fresh)
• 1/4 cup chopped fresh cilantro
• 1 small onion, diced
• 2 cups shredded Monterey Jack cheese, divided
• 1 cup shredded cheddar cheese, divided

White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream, room temperature
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

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Instructions

1. Make the Roux: 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, forming the base for the white sauce.
2. Prepare the White Sauce: Gradually add chicken broth to the roux while whisking continuously to prevent lumps. Keep whisking for 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat, then stir in sour cream, ground cumin, salt, and pepper until well combined and creamy.
3. Mix Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix well to evenly distribute all ingredients for a flavorful filling.
4. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the prepared white sauce on the bottom to prevent sticking and add flavor.
5. Assemble Enchiladas: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and place them seam-side down in the prepared baking dish, arranging them neatly side by side.
6. Top with Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure each is well covered. Sprinkle the remaining Monterey Jack and cheddar cheeses on top for a bubbly, cheesy finish.
7. Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25-30 minutes, until the sauce bubbles around the edges and the cheese is melted and golden brown.
8. Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes to allow the sauce to set. Serve warm, optionally garnished with extra fresh cilantro or green onions if desired.

Notes

• Using rotisserie chicken makes the preparation quick and easy.
• Allow sour cream to come to room temperature before mixing into sauce to prevent curdling.
• You can substitute flour tortillas with corn tortillas for a gluten-free option if you ensure the tortillas are gluten-free.
• Adjust the amount of green chiles to control the heat level.
• Store leftovers covered in the refrigerator for up to 3 days and reheat gently in the oven.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: white chicken enchiladas, creamy enchiladas, baked Mexican dish, shredded chicken recipe, Monterey Jack cheese enchiladas, easy enchiladas