Delicious creamy white chicken enchiladas topped with cheese and green sauce

Why Make This Recipe

Creamy White Chicken Enchiladas are not just another dinner option; they are a delight to the taste buds. This dish combines the comforting flavors of chicken, cheese, and a rich white sauce, making it a family favorite. It’s a great way to use up leftover chicken, and with the creamy sauce, it’s sure to please everyone at the table. Perfect for busy weeknights or special gatherings, these enchiladas are both satisfying and easy to make.

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:

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.
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.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat 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 chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
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 oven and let rest for 5 minutes before serving to allow the sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

These creamy enchiladas are best served warm, straight from the oven. You can garnish them with extra cilantro or a dollop of sour cream for added flavor. Pair them with a side of black beans or a fresh salad for a complete meal.

How to Store Creamy White Chicken Enchiladas

If you have leftovers, place them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, you can place them in the oven at 350°F until warmed through or microwave them for quick reheating.

Tips to Make Creamy White Chicken Enchiladas

For extra flavor, marinate the shredded chicken with spices before mixing.
Use different types of cheese or add more veggies to the filling if desired.
For a bit of heat, add chopped jalapeños to the chicken mixture.

Variation

You can easily customize these enchiladas! Try substituting ground beef or turkey for the chicken, or use a mix of cheeses like Pepper Jack for a spicy kick. Also, consider adding beans or corn to the filling for added texture.

FAQs

1. Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but you may need to warm them first to prevent cracking.

2. Is it possible to make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover them with sauce and cheese, and refrigerate them for up to a day before baking.

3. What if I don’t have chicken broth?
If you don’t have chicken broth, you can use vegetable broth or even water, but the flavor may be less rich.