Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are the ultimate comfort food. This dish combines juicy chicken, melted cheese, and a rich white sauce. It’s perfect for busy home cooks looking for a quick yet satisfying meal. With simple ingredients and easy steps, this recipe will make dinner a breeze. You’ll love how delicious and creamy these enchiladas are!

Emma Hale Story

When I first tried making Creamy White Chicken Enchiladas, I was amazed at how easy it was. I still remember the comforting aroma filling my kitchen. The blend of flavors brought my family together, and we couldn’t get enough. Whether it’s a weeknight dinner or a gathering with friends, this dish always impresses. I hope these enchiladas become a staple in your home, just as they did in mine.

Why You’ll Love This Recipe

You’ll love how this recipe takes just a few ingredients and transforms them into a warm and inviting meal. Perfect for busy nights, Creamy White Chicken Enchiladas can be made in under an hour. Plus, they provide a delightful balance of flavors and textures that everyone will enjoy. The gooey cheese and tender chicken make each bite irresistible. People will save this recipe on Pinterest for its simplicity and deliciousness. It’s a crowd-pleaser that never fails to impress!

Ingredients

8–10 flour tortillas (medium size) – Soft tortillas make for easy rolling.
3 cups cooked shredded chicken – Rotisserie chicken works great for convenience.
2 cups shredded Monterey Jack cheese (divided) – This cheese melts beautifully.
1 cup shredded cheddar cheese (divided) – Adds a nice sharp flavor.
1/2 cup diced green chiles – Canned or fresh adds a mild kick.
1/4 cup chopped fresh cilantro – Fresh herbs brighten the dish.
1 small onion (diced) – Adds sweetness and depth of flavor.
3 tablespoons butter – For making the white sauce.
3 tablespoons all-purpose flour – Helps to thicken the sauce.
2 cups chicken broth – Use low-sodium for a healthier option.
1 cup sour cream (room temperature) – Creaminess that smooths out the sauce.
1/2 teaspoon cumin (ground) – Gives the sauce a warm, earthy flavor.
Salt and pepper – For seasoning to taste.

How to Make Creamy White Chicken Enchiladas

Melt butter in a large saucepan over medium heat.
Whisk in flour and cook for 1 minute until light golden.
Gradually add chicken broth to the roux, whisking constantly.
Continue whisking until sauce thickens, about 3-4 minutes.
Stir in sour cream, cumin, salt, and pepper until combined.
In a mixing bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup cheese.
Mix thoroughly for an even filling.
Preheat oven to 350°F.
Spread a thin layer of white sauce in a greased 9×13 baking dish.
Place about 1/3 cup chicken mixture in each tortilla, roll tightly, and arrange seam-side down.
Pour remaining white sauce over enchiladas.
Sprinkle remaining cheeses on top.
Bake uncovered at 350°F for 25-30 minutes until bubbly and golden.
Let rest for 5 minutes before serving.

How to Serve

Serve your Creamy White Chicken Enchiladas with a side of Mexican rice and refried beans for that authentic feel. A fresh green salad with a zesty vinaigrette complements the richness of the enchiladas beautifully. Consider topping each enchilada with extra cilantro, diced avocado, or a dollop of sour cream. These add a burst of freshness and flavor that elevates the dish. Everyone will love digging in!

How to Perfect This Recipe

To ensure your enchiladas are perfectly creamy, let the sour cream come to room temperature before adding it to the sauce. This helps it blend smoothly. Use a good quality chicken broth for a richer flavor in your sauce. If you prefer spicier enchiladas, consider adding jalapeños to the chicken mixture. For an even creamier texture, you can also add more cheese to the filling. Lastly, let them rest before serving; this allows the sauce to set perfectly.

Common Mistakes

Using cold sour cream: This can cause clumps in your sauce. Always use room temperature sour cream.
Overcooking the chicken: Make sure to keep the chicken moist to prevent dry enchiladas.
Not using a greased dish: Ensure your baking dish is well-greased to prevent sticking.

Storage and Reheating

Store leftover enchiladas in an airtight container in the fridge for up to 3 days. You can freeze them for up to 3 months. To reheat, preheat your oven to 350°F. If frozen, let them thaw in the fridge overnight before reheating. Cover with foil to prevent drying out, and bake for 20-25 minutes, or until heated through.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Yes! Corn tortillas will work, but they may need to be warmed before rolling to prevent cracking.

Can I make these enchiladas ahead of time?
Absolutely. You can assemble them a day in advance, cover, and refrigerate. Just bake when ready.

What can I use for a meat alternative?
You can substitute shredded chicken with shredded beef, pork, or roasted vegetables for a delicious vegetarian option.

How spicy are these enchiladas?
The heat level is mild. You can adjust the spice by adding more green chiles or jalapeños if preferred.

Creamy White Chicken Enchiladas are a delicious, easy-to-make dish you’ll want to share with family and friends. Enjoy making this comforting recipe, and let it become one of your go-to meals!