If you have been searching for a comforting yet exciting dinner, this Creamy White Chicken Enchiladas Recipe will quickly become your go-to. Filled with tender shredded chicken, melted cheese, and a luscious sour cream and green chile sauce, these enchiladas are bursting with flavor and just the right amount of comforting creaminess. Every bite is a delightful mix of savory richness and gentle spice that makes this dish irresistible for weeknights or special gatherings alike. Trust me, once you try this recipe, it will be on repeat in your kitchen!
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and how each component enhances the final dish’s flavor, texture, and color. With a handful of straightforward ingredients, you can assemble a dish that tastes far more complex and satisfying than the effort it takes.
- 2 cups cooked, shredded chicken: Using rotisserie chicken speeds up prep and adds savory depth.
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided: Melts beautifully for gooey enchiladas, with some reserved for topping.
- 8 flour tortillas (8-inch size): Soft and pliable, perfect for wrapping the filling.
- 3 tablespoons butter: Forms the base of your creamy sauce with a rich, smooth finish.
- 3 tablespoons all-purpose flour: Thickens the sauce for just the right consistency.
- 2 cups chicken broth: Adds moisture and savory notes to the sauce.
- 1 cup sour cream: Brings creaminess and tang that balances the spices.
- 1 can (4 oz) diced green chiles, drained: Packs a mild, smoky heat that livens up each bite.
- Salt and pepper to taste: Essential seasonings that bring everything together.
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños: Fresh garnishes for a pop of color and texture.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Preheat Oven and Prepare Baking Dish
Start by warming your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13-inch baking dish so your enchiladas won’t stick and will bake evenly to golden perfection.
Step 2: Assemble the Enchiladas
Mix the shredded chicken with one cup of the shredded cheese in a bowl—this cheesy chicken filling is the heart of the dish. Spoon the filling evenly onto each flour tortilla, then roll them up tightly and place seam-side down in your prepared baking dish. This ensures your enchiladas hold their shape during baking.
Step 3: Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 to 2 minutes until the mixture bubbles and smells slightly nutty — this step is key to getting a smooth sauce without any flour taste. Gradually whisk in the chicken broth, cooking until the sauce thickens, which usually takes about 3 to 4 minutes. This creamy base will lovingly coat your enchiladas.
Step 4: Add Sour Cream and Green Chiles
Take the sauce off the heat and stir in the sour cream and diced green chiles. These ingredients add that signature creamy tang and gentle kick that elevate the flavor. Season with salt and pepper to suit your taste, ensuring every bite sings with balanced flavors.
Step 5: Pour the Sauce and Bake
Generously pour your luscious sauce over the assembled enchiladas, making sure every roll is nicely coated. Sprinkle the remaining shredded cheese evenly across the top. Bake in your preheated oven for 20 to 25 minutes, until the cheese is melted, bubbly, and beginning to turn golden brown – the moment that signals deliciousness is ready to be enjoyed.
Step 6: Garnish and Rest
Pull your enchiladas from the oven and let them cool for about 5 minutes. This brief rest allows the flavors to settle and the sauce to thicken slightly, making serving easier and the experience even better.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Fresh garnishes brighten the rich enchiladas beautifully. Sprinkle chopped cilantro for herbaceous freshness, diced tomatoes for juiciness, and sliced jalapeños if you want to dial up the heat a notch. These simple touches add vibrant color and welcome texture contrasts.
Side Dishes
Pair your creamy white chicken enchiladas with Mexican rice or a crisp green salad to complement the rich flavors. Some creamy guacamole or a dollop of sour cream on the side also work wonders, adding creaminess and cooling notes to the meal. Beans, especially black or refried, round out the dish with extra heartiness.
Creative Ways to Present
For a fun twist, try serving individual enchiladas in smaller ramekins for a charming presentation, perfect for dinner parties. You can also layer the filling and sauce like a casserole and slice it into squares for a lasagna-like dish. No matter how you serve it, the creamy white chicken enchiladas will steal the show.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
This Creamy White Chicken Enchiladas Recipe freezes well. Assemble the enchiladas and cover the dish tightly with foil before freezing. For best quality, consume within 2 months. When frozen, it’s great to have ready-made comfort food on hand for busy days.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm individual portions in the microwave or reheat the whole dish covered with foil in a 350°F oven until heated through, usually about 20 minutes. The sauce will stay creamy, and the cheese will melt wonderfully once again.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! While flour tortillas are traditional for this recipe because of their softness and flexibility, corn tortillas can add authentic flavor as well. Just warm them slightly before rolling so they don’t crack.
Is this recipe spicy?
This recipe has a mild heat from the diced green chiles, but it is generally gentle on the palate. You can easily adjust the spiciness by adding more jalapeños or using hotter chiles if you prefer more kick.
Can I substitute the chicken with another protein?
Definitely! Shredded turkey or even cooked shredded pork make excellent alternatives. For a vegetarian version, try using sautéed mushrooms or beans instead of chicken.
How can I make this recipe dairy-free?
You can replace the sour cream with a plant-based alternative and use dairy-free cheese shreds to keep that creamy texture while accommodating dietary needs. Just be sure to adjust seasonings as needed.
What side dishes go best with creamy white chicken enchiladas?
Classic sides like Mexican rice, refried beans, or a vibrant salad complement these enchiladas perfectly. You can also serve fresh guacamole, chips, or a chilled cucumber salad to balance the richness.
Final Thoughts
There’s something truly special about a homemade batch of Creamy White Chicken Enchiladas Recipe. It brings together simple ingredients and transforms them into a heartwarming meal that everyone will love. Whether you’re making it for a cozy family dinner or to impress guests, this recipe is sure to become a cherished favorite. So grab your tortillas and chicken, and let’s get cooking – you’ll wonder how you ever lived without it!
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Creamy White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken rolled in warm flour tortillas, smothered in a rich sour cream and green chile sauce, and baked to bubbly, golden perfection. Perfect for a cozy dinner that’s easy to make in under an hour.
Ingredients
Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 8 flour tortillas (8-inch size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: In a mixing bowl, combine the cooked shredded chicken with 1 cup of the shredded cheese. Evenly distribute this mixture onto each flour tortilla, then tightly roll up each one and place them seam-side down in the prepared baking dish.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture is bubbly and fragrant, forming a roux. Gradually whisk in the chicken broth, continuing to cook for about 3 to 4 minutes until the sauce thickens.
- Add Sour Cream and Chiles: Remove the saucepan from the heat. Stir in the sour cream and drained diced green chiles. Season the sauce with salt and pepper according to your taste preferences.
- Pour and Bake: Pour the prepared sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Allow the enchiladas to cool for about 5 minutes after baking. Garnish with optional chopped cilantro, diced tomatoes, and sliced jalapeños if desired. Serve warm and enjoy your creamy, cheesy enchiladas!
Notes
- You can substitute the chicken broth with vegetable broth for a slightly different flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option, but note it may affect texture.
- For extra heat, add more diced jalapeños in the filling or sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Shredded rotisserie chicken saves prep time and adds great flavor.
