Creamy White Chicken Enchiladas Recipe
Introduction
Creamy White Chicken Enchiladas are a comforting and flavorful dish, perfect for a family dinner or casual gathering. Packed with tender shredded chicken, melted Monterey Jack and cheddar cheeses, and a rich, velvety white sauce, these enchiladas offer a delicious twist on a classic favorite.
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
- Step 1: 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.
- Step 2: 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.
- Step 3: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture (Monterey Jack and cheddar). Mix thoroughly to create a well-distributed filling.
- Step 4: Preheat oven to 350°F (175°C). Spread a thin layer of white sauce on the bottom of a greased 9×13-inch baking dish.
- 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.
- Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered.
- Step 7: Sprinkle the remaining Monterey Jack and cheddar cheese over the top for a golden, bubbly finish.
- Step 8: 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.
- Step 9: Remove from oven and let rest for 5 minutes before serving to allow the sauce to set properly.
Tips & Variations
- For extra spice, add a pinch of cayenne pepper or swap green chiles for diced jalapeños.
- Use cooked rotisserie chicken to save time and add flavor.
- Replace sour cream with Greek yogurt for a lighter version.
- Add black beans or corn to the filling for more texture and variety.
- Top with fresh avocado slices or a squeeze of lime just before serving for brightness.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid microwaving to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Keep them covered in the refrigerator and bake just before serving. This makes meal prep quick and easy.
Can I freeze the enchiladas?
Absolutely. After assembling, cover tightly and freeze for up to 2 months. Bake from frozen by increasing baking time by about 15 minutes, keeping the dish covered with foil to prevent drying.
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Creamy White Chicken Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
Description
Creamy White Chicken Enchiladas are a deliciously comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce, and topped with melted Monterey Jack and cheddar cheese. Baked to perfection, this recipe offers a perfect balance of creamy textures and flavorful spices, ideal for a satisfying family dinner or entertaining guests.
Ingredients
Enchiladas Filling
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
White Sauce (Sour Cream 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
Instructions
- Make Roux: Melt butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute while stirring constantly until the mixture forms a smooth paste and turns a light golden color. This roux is the base for the creamy white sauce.
- Prepare White Sauce: Gradually pour the chicken broth into the roux, whisking continuously to avoid lump formation. Continue to whisk and cook until the sauce thickens and becomes smooth, approximately 3-4 minutes. Remove the saucepan from heat and stir in the sour cream, ground cumin, salt, and pepper until fully combined and creamy.
- Combine Filling: In a mixing bowl, combine shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheeses. Mix thoroughly so that all ingredients are evenly distributed for a flavorful filling.
- Assemble Enchiladas: 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. Place about 1/3 cup of the chicken mixture down the center of each flour tortilla, roll them tightly, and arrange each rolled enchilada seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the rest of the shredded Monterey Jack and cheddar cheese over the top to create a deliciously cheesy crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25-30 minutes or until the sauce is bubbling around the edges and the cheese topping is melted and golden brown. Once baked, remove from oven and allow to rest for 5 minutes before serving to let the sauce set properly for best texture.
Notes
- Use rotisserie chicken for a time-saving and flavorful option.
- The white sauce can be adjusted in thickness by adding more or less chicken broth as preferred.
- For a spicier version, add chopped jalapeños or increase the amount of green chiles.
- Make sure sour cream is at room temperature to prevent curdling when mixing into the hot sauce.
- Letting the enchiladas rest before serving helps the sauce to thicken and soak into the tortillas, enhancing the texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, creamy white sauce enchiladas, baked chicken enchiladas, Mexican chicken recipe, cheesy enchiladas
