When it comes to creating a comforting dish that truly hits the spot, Creamy White Chicken Enchiladas is a standout choice. This recipe has been my go-to for years, and trust me when I say it’s the ultimate crowd-pleaser. The combination of tender shredded chicken, rich cheese, and a velvety white sauce wrapped in soft tortillas makes for a deliciously satisfying meal. Whether it’s a cozy weeknight dinner or a gathering with friends, these enchiladas never fail to impress.

Why you’ll love this dish

There are countless reasons to whip up a batch of creamy white chicken enchiladas. For one, they come together quickly, making them perfect for busy weeknights when you want something that feels special without spending hours in the kitchen. Plus, with budget-friendly ingredients like rotisserie chicken and canned chiles, you can serve a hearty meal without breaking the bank. Kids and adults alike will be clamoring for seconds, thanks to that gooey cheese and rich, creamy sauce. It’s a dish that feels indulgent yet remains approachable for home cooks.

“These Creamy White Chicken Enchiladas were a hit with the whole family! They were creamy, cheesy, and so delicious. I can’t wait to make them again!” – Satisfied Home Cook

Step-by-step overview

Making Creamy White Chicken Enchiladas involves preparing a rich white sauce, mixing a flavorful chicken filling, and assembling the enchiladas before popping them in the oven. With just a few simple steps, you’ll end up with a dish that’s both satisfying and impressive.

The process can be broken down into three main parts: creating the creamy sauce, combining the filling, and assembling the enchiladas. Ready to bring this delicious dish to life? Let’s get cooking!

What you’ll need

Here’s the ingredient list:

• 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

Feel free to substitute chicken with a plant-based option or use whole wheat tortillas for a healthier twist!

Directions to follow

1. Start by melting the butter in a large saucepan over medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste that turns light golden. This roux is crucial for your creamy white sauce!
3. Gradually pour in the chicken broth, continuing to whisk to prevent lumps. Keep going until the sauce thickens and becomes smooth, which should take about 3-4 minutes.
4. Remove from heat and incorporate the sour cream, cumin, salt, and pepper. Make sure everything is well combined and set this flavorful sauce aside.
5. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to ensure even distribution of flavors.
6. Preheat your oven to 350°F. Spread a thin layer of the white sauce on the bottom of a greased 9×13 baking dish.
7. Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll them up tightly and arrange seam-side down in the prepared dish.
8. Pour the remaining white sauce evenly over the rolled enchiladas, covering them completely.
9. Sprinkle the remaining Monterey Jack and cheddar cheese on top for that golden, bubbly finish.
10. Bake uncovered at 350°F for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown.
11. Once done, remove from the oven and allow it to rest for 5 minutes before serving, letting the sauce set properly.

Best ways to enjoy it

These Creamy White Chicken Enchiladas stand beautifully on their own, but pairing them with sides can enhance your meal significantly. Consider serving them with a crunchy side salad tossed in a light vinaigrette, or classic Mexican rice. For a touch of freshness, add a dollop of guacamole or a sprinkle of fresh lime juice over the top just before serving. Don’t forget to offer extra chips and salsa for those who love a good dip!

Storage and reheating tips

To store any leftovers, put them in an airtight container and refrigerate. They’ll keep well for about 3-4 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F until warmed through. Want to keep them for a longer time? You can freeze the unbaked enchiladas. Just assemble them in a freezer-safe dish, cover tightly, and they can last up to 2 months. When you’re ready to indulge, bake straight from the freezer—just add an additional 10-15 minutes to the cooking time.

Helpful cooking tips

To make your cooking experience smoother, consider prepping the ingredients ahead of time. Shred the chicken and chop the vegetables in the morning or the day before. You can also make a double batch of the enchiladas and freeze one portion for nights when you don’t feel like cooking. Using a rotisserie chicken not only saves time but also adds depth of flavor, making your enchiladas even more delicious!

Creative twists

There are plenty of ways to customize these enchiladas to suit your taste! Want to spice things up? Try adding jalapeños to the filling for an extra kick. Want to go meatless? Substitute the chicken with roasted vegetables or black beans for a hearty vegetarian option. You could also swap out the Monterey Jack for pepper jack cheese for some added flavor. The possibilities are endless!

Your questions answered

How long does it take to make Creamy White Chicken Enchiladas?

The entire process typically takes about 45-50 minutes, making it a relatively quick and straightforward meal to prepare.

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are a great gluten-free alternative, but they may require a little more care during assembly to avoid breaking. You might want to warm them first to make them more pliable.

How should I store leftover enchiladas?

Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. To reheat, simply bake in the oven until warmed through.

With these simple steps and tips, your Creamy White Chicken Enchiladas are sure to become a beloved recipe in your household. Enjoy the cooking process and the delicious rewards that follow!

Creamy White Chicken Enchiladas

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A comforting and satisfying dish featuring tender shredded chicken wrapped in soft tortillas, topped with a rich, creamy white sauce and gooey cheese. Perfect for weeknight dinners or gatherings!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free Option

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Start by melting the butter in a large saucepan over medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste that turns light golden.
3. Gradually pour in the chicken broth, continuing to whisk to prevent lumps, until the sauce thickens and becomes smooth (about 3-4 minutes).
4. Remove from heat and incorporate the sour cream, cumin, salt, and pepper. Set aside.
5. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
6. Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce on the bottom of a greased 9×13 baking dish.
7. Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll them up tightly and arrange seam-side down in the prepared dish.
8. Pour the remaining white sauce evenly over the rolled enchiladas, covering them completely.
9. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
10. Bake uncovered at 350°F for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
11. Allow to rest for 5 minutes before serving.

Notes

Can substitute chicken with plant-based options or use whole wheat tortillas for a healthier twist.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg