Creamy White Chicken Enchiladas are a delightful twist on traditional Mexican cuisine, combining tender shredded chicken with a rich, velvety white sauce that’s both comforting and indulgent. This dish is perfect for anything from a casual weeknight dinner to a festive gathering with family and friends. What sets this recipe apart is its creamy texture and flavor complexities — thanks to the combination of Monterey Jack and cheddar cheese, along with the subtle hint of cumin and freshness of cilantro. Trust me, once you try these enchiladas, they’ll become a go-to in your household!
Why you’ll love this dish
Not only are Creamy White Chicken Enchiladas quick to prepare, but they are also a crowd-pleaser, making them an ideal choice for busy families or anyone looking to impress guests without spending hours in the kitchen. The combination of pantry staples and cooked rotisserie chicken means you can whip this up in no time. They’re budget-friendly, and the creamy sauce makes them irresistible, especially for kids who might be averse to spicier traditional enchiladas.
"These enchiladas are the perfect comfort food! My family devoured them in minutes, and I loved how easy they were to make." – A happy home cook
How this recipe comes together
Making Creamy White Chicken Enchiladas is simpler than you might think! The process involves creating a luscious white sauce, combining all your delicious filling ingredients, and rolling everything up in flour tortillas for baking. By breaking it down into easy-to-follow steps, you’ll see how effortlessly your kitchen can transform into a taco shop straight from Mexico.
What you’ll need
Gather these items for your Creamy White Chicken Enchiladas:
- 8-10 medium-sized flour tortillas
- 3 cups cooked shredded chicken (using leftover rotisserie is perfect)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 1/2 cup diced green chiles (canned or fresh, according to preference)
- 1/4 cup fresh cilantro, chopped
- 1 small onion, diced
- 3 tablespoons butter (for making the white sauce)
- 3 tablespoons all-purpose flour (to create a roux)
- 2 cups chicken broth (the magic of the sauce)
- 1 cup sour cream (room temperature for better blending)
- 1/2 teaspoon ground cumin (or more, if desired)
- Salt and pepper to taste
Feel free to swap the cheeses or add veggies based on your taste preferences!
Step-by-step instructions
Directions to follow
Begin by melting the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute until it forms a smooth, light golden paste — this is your roux.
Gradually whisk in the chicken broth, ensuring no lumps form, and continue whisking for 3-4 minutes until the sauce thickens and becomes silky.
Remove from heat and stir in the 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 mixed cheeses. Mix well to ensure the flavors meld beautifully.
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 about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.
Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are thoroughly covered. Sprinkle with the remaining cheese for that enticing golden finish.
Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Allow the dish to rest for 5 minutes before serving to let the sauce set.
Best ways to enjoy it
When it comes to serving Creamy White Chicken Enchiladas, the options are endless! For a fresh twist, consider toping with additional diced cilantro, sliced jalapeños, or a drizzle of lime crema. Pair these enchiladas with a fresh side salad, Mexican rice, or some homemade guacamole for a complete meal that’s bursting with flavor.
Storage and reheating tips
To keep your Creamy White Chicken Enchiladas fresh, store any leftovers in an airtight container in the refrigerator for up to three days. If you want to enjoy them later, they can be frozen for up to 2 months. Just be sure to thaw overnight in the fridge before reheating. To reheat, pop them in a preheated oven at 350°F for about 15-20 minutes, or until heated through.
Helpful cooking tips
- For an even creamier filling, consider adding more cream cheese or extra sour cream.
- Don’t skip the resting step after baking; it allows the sauce to set and makes serving cleaner.
- If you prefer a spicier version, opt for spicier green chiles or even add some diced jalapeños to the mixture.
Creative twists
Feel free to get creative! Try swapping out the chicken for shredded pork or turkey for a different flavor profile. If you’re looking for a vegetarian option, add black beans or sautéed veggies in place of the chicken. Play with the cheeses, too; Pepper Jack can give it a delightful kick!
Common questions
What is the prep time for Creamy White Chicken Enchiladas?
The total prep time is about 15 minutes, with cooking and baking taking an additional 30-35 minutes.
Can I use corn tortillas instead of flour?
Absolutely! Just remember that corn tortillas can be a bit more fragile, so you may want to warm them beforehand to make them easier to roll.
How do I make this recipe gluten-free?
To make this recipe gluten-free, use gluten-free flour for the roux and gluten-free tortillas.
Now that you’ve got the full scoop on Creamy White Chicken Enchiladas, it’s time to get cooking! Enjoy the rich flavors and satisfying creaminess that will make this dish a weekly favorite.
Creamy White Chicken Enchiladas
Ingredients
For the filling
- 3 cups cooked shredded chicken Using leftover rotisserie is perfect.
- 1 small onion, diced
- 1/2 cup diced green chiles Canned or fresh, according to preference.
- 1/4 cup fresh cilantro, chopped
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
For the white sauce
- 3 tablespoons butter For making the white sauce.
- 3 tablespoons all-purpose flour To create a roux.
- 2 cups chicken broth The magic of the sauce.
- 1 cup sour cream Room temperature for better blending.
- 1/2 teaspoon ground cumin Or more, if desired.
For assembly
- 8-10 medium-sized flour tortillas
Instructions
Prepare the white sauce
- Begin by melting the butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for about a minute until it forms a smooth, light golden paste — this is your roux.
- Gradually whisk in the chicken broth, ensuring no lumps form, and continue whisking for 3-4 minutes until the sauce thickens and becomes silky.
- Remove from heat and stir in the sour cream, cumin, salt, and pepper until fully combined.
Prepare the filling and assemble
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of mixed cheeses. Mix well to ensure the flavors meld beautifully.
- 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 about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are thoroughly covered. Sprinkle with the remaining cheese for that enticing golden finish.
Bake
- Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Allow the dish to rest for 5 minutes before serving to let the sauce set.