Picture a cozy evening at home, the kind where the aroma of something delicious wafts through the air. That’s exactly what you’ll experience with these Creamy White Chicken Enchiladas. Perfect for family dinners or when entertaining friends, this dish showcases tender shredded chicken enveloped in warm tortillas, smothered in a velvety white sauce that’s simply irresistible. Whether it’s a busy weeknight or a Saturday night feast, these enchiladas make any meal feel special.
Why make this recipe
What makes this recipe special?
You’ll love how these Creamy White Chicken Enchiladas are not only easy to prepare but also a hit with both kids and adults alike. With wholesome ingredients, they tick the boxes for a comforting meal that delivers on flavor without requiring hours in the kitchen. It’s a one-dish wonder that’s perfect for gatherings or a cozy meal at home.
“Delicious and creamy! My family devoured it in minutes, and I loved how easy it was to make. Definitely a keeper!” – Happy Cook
How to make Creamy White Chicken Enchiladas
Getting ready to whip up these enchiladas? Here’s a brief overview of the cooking process: start with making a silky sauce, then mix up the flavorful filling. After that, it’s all about assembling and baking. Follow along for a step-by-step guide that ensures your dish comes out perfectly every time.
Ingredients
Here’s what you’ll need to make this dish shine:
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Feel free to substitute cooked chicken with rotisserie chicken for even quicker preparation or use Greek yogurt in place of sour cream for a lighter option.
Directions to follow
Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for about a minute until it turns light golden.
Gradually whisk in the chicken broth until it’s smooth. Keep cooking until the mixture thickens, about 3-4 minutes.
Once thickened, remove the pan from the heat and stir in the sour cream, cumin, salt, and pepper.
In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
Preheat your oven to 350°F and spread a thin layer of the sauce on a greased 9×13 dish.
For each tortilla, place about 1/3 cup of the chicken mixture inside, roll it up, and place seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 25-30 minutes until it’s bubbly and golden.
Allow the enchiladas to rest for 5 minutes before serving.
Best ways to enjoy it
These Creamy White Chicken Enchiladas shine when served with a side of fresh guacamole, a crisp green salad, or some zesty Mexican rice. For a garnish, consider topping with extra cilantro, lime wedges, or a dollop of sour cream to enhance the flavors and presentation.
Storage and reheating tips
To store any leftovers, simply cover the dish with plastic wrap or transfer to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing the unbaked enchiladas for up to 2 months. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the cook time. Always ensure your food is heated to a minimum internal temperature of 165°F for safety.
Helpful cooking tips
For best results, try these tips:
- Ensure the chicken is completely cooked and has had time to cool before shredding for easier handling.
- For a bit of crunch, add a layer of crushed tortilla chips on top of the cheese before baking.
- Consider roasting your green chiles for additional flavor depth if you have the time.
Creative twists
Want to mix things up? Here are a few variations to try:
- Swap Monterey Jack cheese for pepper jack for a spicy kick.
- Use different proteins, like shredded turkey or even beans for a vegetarian option.
- For a unique touch, add corn or diced bell peppers to the chicken filling.
Your questions answered
How long does it take to prepare?
The total time to prepare and bake these enchiladas is about 1 hour, including cooking time.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas will work well, but you may need to warm them slightly before rolling to prevent cracking.
Are these enchiladas freezer-friendly?
Yes, you can freeze them, either assembled and unbaked or after baking. Just be sure to store them in an airtight container.
With this quick and delicious Creamy White Chicken Enchiladas recipe, you’ve got a comforting yet sophisticated dish perfect for any occasion. Dive in and enjoy the rich flavors!
PrintCreamy White Chicken Enchiladas
These creamy white chicken enchiladas are easy to prepare and perfect for family dinners or entertaining friends.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for about a minute until it turns light golden.
- Gradually whisk in the chicken broth until it’s smooth. Keep cooking until the mixture thickens, about 3-4 minutes.
- Once thickened, remove the pan from the heat and stir in the sour cream, cumin, salt, and pepper.
- In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat your oven to 350°F and spread a thin layer of the sauce on a greased 9×13 dish.
- For each tortilla, place about 1/3 cup of the chicken mixture inside, roll it up, and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes until it’s bubbly and golden.
- Allow the enchiladas to rest for 5 minutes before serving.
Notes
Serve with guacamole, green salad, or Mexican rice. Top with extra cilantro, lime wedges, or sour cream.