There’s something undeniably comforting about a warm, cheesy plate of creamy white chicken enchiladas. With their luscious sauce and hearty filling, these enchiladas are the perfect choice for a cozy weeknight dinner or a festive gathering. I remember the first time I made them; the entire house filled with savory aromas, drawing friends and family into the kitchen, eagerly anticipating a meal that never failed to impress. This dish not only delivers on flavor but also allows for moments of togetherness and joy around the dinner table.
Why you’ll love this dish
Have you ever craved a meal that feels indulgent yet is quick to prepare? This recipe checks all the boxes. Creamy white chicken enchiladas are incredibly versatile, making them a hit among kids and adults alike. Picture a hectic weeknight where you want to serve something delicious without spending hours in the kitchen—this dish is your answer! It’s budget-friendly too, especially when using leftover rotisserie chicken. When served, it transforms an ordinary evening into a special occasion with minimal effort.
“These creamy white chicken enchiladas were a game-changer for our family dinners! They came together quickly and vanished off the plates in seconds.” — Happy home cook
Preparing Creamy White Chicken Enchiladas
This recipe is straightforward, guiding you through every step. You’ll first create a velvety white sauce that serves as the foundational layer of flavor. Then, combine tender chicken with zesty ingredients, roll them in tortillas, and bake until bubbly and golden. In under an hour, you’ll have a delectable dish that’s sure to impress.
What you’ll need
Gather these items for a successful cooking experience. Below is a quick rundown of the ingredients:
- 8-10 medium-sized 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 the 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
Feel free to swap in different shredded cheeses or try corn tortillas for a gluten-free alternative.
Step-by-step instructions
- Begin by melting the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute. This forms a smooth paste that will become your rich white sauce.
- Gradually add chicken broth while continuously whisking to avoid lumps. Keep whisking until the sauce thickens and is smooth—around 3-4 minutes.
- Remove from heat and mix in sour cream, cumin, salt, and pepper until fully combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese. This will be your flavorful filling.
- Preheat your oven to 350°F (175°C). Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish.
- Place approximately 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and arrange seam-side down in the dish.
- Pour the remaining white sauce evenly over the topped enchiladas and sprinkle with the leftover Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is golden brown. Let them rest for 5 minutes before serving to let the sauce set.
Best ways to enjoy it
The beauty of creamy white chicken enchiladas lies in their adaptability. Serve them on a platter with fresh cilantro sprinkled on top for a beautiful presentation. Pair them with sides like Mexican rice, refried beans, or a fresh garden salad. A dollop of guacamole or a scoop of sour cream elevates the dish to new heights, adding a refreshing contrast to the creamy richness.
How to store & freeze
Storing leftovers is a breeze! Keep any uneaten enchiladas in an airtight container in the fridge for up to 3 days. If you want to enjoy them later, simply wrap them well in plastic wrap and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator before reheating in the oven or microwave.
Helpful cooking tips
To guarantee the best results, consider these tips:
- Ensure your sour cream is at room temperature before adding it to the sauce to prevent curdling.
- For extra flavor, try adding spices like chili powder or smoked paprika to the filling mixture.
- Don’t hesitate to add more chiles if you enjoy a bit of heat; it enhances the flavor profile beautifully!
Creative twists
Looking to mix things up? Here are some fun variations to try:
- Swap out the chicken for BBQ pulled pork for a smoky twist.
- For a vegetarian option, use black beans and corn in place of chicken.
- Experiment with different toppings such as diced avocado, lime wedges, or salsa verde.
Your questions answered
1. How long does it take to prepare and cook?
On average, the total time from start to finish is about 45-60 minutes, depending on your preparation speed.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas, assemble them, and refrigerate them covered for up to one day before baking.
3. Are there any good substitutes for sour cream?
Greek yogurt can be a fantastic alternative if you’re looking for a healthier option. It provides similar creaminess with added protein.
With this recipe in hand, you’re well-equipped to impress anyone with a delicious, homemade meal that’s sure to become a family favorite!
Creamy White Chicken Enchiladas
Ingredients
For the Filling
- 3 cups cooked shredded chicken Rotisserie chicken works great.
- 1 small onion Diced.
- 1/2 cup diced green chiles Canned or fresh.
- 1/4 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese Divided.
- 1 cup shredded cheddar cheese Divided.
For the Sauce
- 3 tablespoons butter For the 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.
Other
- 8-10 medium-sized flour tortillas
Instructions
Preparation
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute to form a smooth paste.
- Gradually add chicken broth while whisking continuously until the sauce thickens and is smooth, around 3-4 minutes.
- Remove from heat and mix in sour cream, cumin, salt, and pepper until fully combined.
Filling Preparation
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
Assembly & Baking
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the white sauce in the bottom of a greased 9x13 baking dish.
- Place approximately 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce over the enchiladas and sprinkle with the leftover Monterey Jack and cheddar cheese.
- Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.
