Why Make This Recipe
Creamy white chicken enchiladas are a delicious twist on traditional enchiladas that everyone will love. They are rich, satisfying, and packed with flavors. This dish is perfect for family dinners or gatherings, as it pleases both kids and adults. Plus, it’s an easy recipe that doesn’t require too much prep time!
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 (chopped)
- 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 the 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 the oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot, straight from the oven. They pair well with a fresh green salad, rice, or beans on the side. For garnish, sprinkle extra cilantro or a bit of sour cream on top to add a refreshing touch.
How to Store Creamy White Chicken Enchiladas
To store leftovers, let the enchiladas cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil before freezing. They will last up to 2-3 months in the freezer.
Tips to Make Creamy White Chicken Enchiladas
- Use rotisserie chicken to save time and add more flavor.
- Experiment with different cheeses for a unique twist, like pepper jack for extra spice.
- If you like heat, consider adding jalapeños or spicy green chiles into the chicken mixture.
Variation
You can easily make a vegetarian version of this recipe by replacing the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms, or using beans as the filling.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas are a great gluten-free option and will work well in this recipe.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare everything in advance, assemble the enchiladas, and refrigerate them until you are ready to bake.
How do I reheat leftover enchiladas?
You can reheat them in the oven at 350°F for about 15-20 minutes until heated through or in the microwave for a quicker option.
Creamy White Chicken Enchiladas
Ingredients
For the filling
- 3 cups cooked shredded chicken rotisserie works great
- 1 small onion diced
- 1/2 cup diced green chiles canned or fresh
- 1/4 cup chopped fresh cilantro chopped
- 8-10 medium flour tortillas for wrapping the filling
For the white sauce
- 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
For topping
- 2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
Instructions
Prepare the white sauce
- 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 the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the filling
- 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.
Assemble the enchiladas
- Preheat the oven to 350°F.
- Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Bake the enchiladas
- Pour the remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered.
- Sprinkle the remaining Monterey Jack and cheddar cheese on top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.