Creamy White Chicken Enchiladas

Why Make This Recipe

Creamy White Chicken Enchiladas are a comforting and delicious dish that everyone loves. They blend tender chicken, creamy sauce, and gooey cheese together in a way that brings joy to any meal. This dish is perfect for a family dinner or a gathering with friends. Plus, using rotisserie chicken saves time, making it a quick option for busy days.

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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
• 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

1. Melt the butter in a large saucepan over medium heat. Whisk in the 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.
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.
3. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
4. Preheat the oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. 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 dish.
5. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
6. 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 the enchiladas warm, topped with extra cilantro, sour cream, or diced avocado if you like. They are great on their own or paired with a side salad or Mexican rice to make a complete meal.

How to Store Creamy White Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the enchiladas in the oven at 350°F for about 15-20 minutes, or until heated through.

Tips to Make Creamy White Chicken Enchiladas

• Use rotisserie chicken for convenience. It saves time and adds great flavor.
• If you love spice, add some diced jalapeños to the chicken mixture.
• To make the sauce even creamier, try adding cream cheese to the white sauce.
• Make sure not to overcook the sauce. It should be thick but pourable.

Variation

You can make these enchiladas using other proteins, such as shredded beef or sautéed vegetables for a vegetarian option. You can also switch up the cheese types based on your preference.

FAQs

Q: Can I make these ahead of time?
A: Yes! You can assemble the enchiladas ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if they go into the oven cold.

Q: Can I freeze Creamy White Chicken Enchiladas?
A: Absolutely! You can freeze the assembled enchiladas before baking. Thaw them in the refrigerator overnight before baking.

Q: What can I serve with Creamy White Chicken Enchiladas?
A: Great side dishes include Mexican rice, refried beans, or a fresh garden salad. For a little extra crunch, consider serving tortilla chips with salsa.

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