There’s something about Creamy White Chicken Enchiladas that just feels like a warm hug on a chilly evening. I recall the first time I tried them at a friend’s dinner party. They were rich and creamy, with the kind of cheesy goodness that made my taste buds sing. When I asked for the recipe, I was surprised to discover how simple it was! Over the years, I’ve tweaked it just a bit to make it my own, and now I want to share the love with you. This dish has become a staple in my home, not just for family dinners but for entertaining friends too. Trust me, you’ll want to put this on repeat!
Why you’ll love this recipe
What’s not to adore about this dish? It’s a comforting melody of flavors, safety in carbs (hello, tortillas!), and a wonderful balance of creamy and savory. The chicken fills you up, but the luscious sauce guarantees every bite is a delight. It’s like a fiesta for your mouth! And let’s not overlook the fact that it’s incredibly versatile—this dish knows how to please everyone at the table. Using rotisserie chicken makes it an absolute breeze to whip up on a busy weeknight, while the creamy white sauce elevates it to dinner-party status instantly.
With each enchilada, you get layers of gooey cheese, savory chicken, and spices that dance together in blissful harmony. Not to mention, this recipe can be made ahead of time, so you can spend more time catching up with friends and less fussing in the kitchen! If you’re looking for a recipe that’ll be the star of the table without consuming half your day to prepare, this is it. Trust me, once you make these, you’ll be the chef with the secret weapon!
Key ingredients overview
To create these Creamy White Chicken Enchiladas, you’ll need to gather a handful of key ingredients that bring everything together. Let’s break them down:
Flour Tortillas (8-10 medium): Soft, pillowy goodness that cradle all the fillings. Flour tortillas are a must here for that tender, chewy texture—go for medium size so they’re easy to roll.
Cooked Shredded Chicken (3 cups): This is where you can save time! Grab a rotisserie chicken from the store, and you’ll be flying through the rest of the prep. The white meat adds a savory depth, and it’s practically foolproof for this dish.
Monterey Jack Cheese (2 cups, divided): This creamy cheese melts beautifully, giving that luscious texture you crave in enchiladas. Plus, there’s nothing like that stringy cheese pull!
Cheddar Cheese (1 cup, divided): Adds just a teeny bit of tang and color that makes your enchiladas pop.
Diced Green Chiles (1/2 cup): These little guys add a gentle zing. Whether you opt for canned or fresh, they’re essential for the flavor profile.
Fresh Cilantro (1/4 cup): The bright, herbal notes of cilantro balance out the richness of the sauce and cheese.
Onion (1 small, diced): It adds that sweet, caramelized layer. Sautéing it also brings out its flavor—don’t skip this step!
Butter (3 tablespoons) & Flour (3 tablespoons): These two unite to create a lovely roux for your white sauce—this is the backbone of your dish.
Chicken Broth (2 cups): This is the magical liquid that ties the sauce together. Use low-sodium broth for a healthier touch.
Sour Cream (1 cup, room temperature): For that creamy finish—don’t substitute with anything else!
Cumin (1/2 teaspoon, ground): Just a hint of warmth—this spice tells your taste buds it’s party time!
Salt and Pepper: Season to taste, because what’s cooking without a little love for flavor?
Preparing Creamy White Chicken Enchiladas
Let’s make these delicious enchiladas come to life! Here’s how you’ll piece everything together:
Start with the White Sauce: In a large saucepan over medium heat, melt the butter. Once it’s bubbling, whisk in the flour, stirring constantly for about a minute. This will form a smooth paste that’s golden in color. You want this roux to be light and airy, like a gentle hug for the sauce.
Add the Chicken Broth: Gradually pour in the chicken broth, whisking as you go to avoid any lumps. Keep whisking until the sauce thickens and becomes velvety—this should take about 3-4 minutes.
Stir in the Cream & Spices: Remove the saucepan from heat and mix in the sour cream, cumin, salt, and pepper. You want this to be a dreamy consistency, marrying all the flavors.
Prepare the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of your cheese mixture. Don’t skimp on mixing—getting that combo right is the heart of each bite!
Assemble the Enchiladas: Preheat your oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Grab your tortillas and fill each one with about 1/3 cup of filling. Roll them up tightly and place them seam-side down in the dish like little soldiers.
Top with Sauce & Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure each one gets its delicious share. Sprinkle the remaining Monterey Jack and cheddar cheese on top for that glorious, bubbly finish.
Bake: Pop your dish in the oven for 25-30 minutes, until the edges are bubbling and the cheese is golden. Let it rest for about 5 minutes before serving. This helps everything settle for the perfect slice every time.
Best way to enjoy it
The excitement doesn’t end when you pull these beauties out of the oven! What you serve alongside them can elevate your dining experience even further. I absolutely love pairing my Creamy White Chicken Enchiladas with a fresh, zesty side salad—think leafy greens, juicy tomatoes, and a squeeze of lime. For an added crunch, tortilla chips with a side of guacamole or salsa really hit the spot. If you’re feeling adventurous, consider a side of Mexican street corn—it’s a crowd-pleaser! And don’t forget that glass of chilled margarita or a nice, citrusy drink to wash it all down.
Storage and reheating tips
Got leftovers? Lucky you! Keep your enchiladas stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply pop them in the oven, covered with foil at 350°F for about 20 minutes, or until heated through. Want to freeze them? Assemble them without baking and wrap tightly—frozen, they’ll last for about 3 months. When you’re ready to eat, simply bake straight from the freezer (just add an extra 10 minutes to your cooking time). The sauce might separate a little upon reheating, but a gentle stir will bring everything back together nicely.
Helpful cooking tips
Here are some pro tips to ensure your Creamy White Chicken Enchiladas come out perfect every single time:
Adjust the Thickness: If your sauce is thicker than you’d like, whisk in a bit more broth until you reach that perfect creamy consistency.
Toast the Spices: When you add cumin to the sauce, give it a quick toast in the pan for even more depth of flavor.
Fill ‘Em Right: Don’t overstuff your tortillas—going for about 1/3 cup ensures they roll without splitting.
Make Ahead: You can assemble the enchiladas a day ahead and keep them in the fridge before popping them in the oven; just add an extra few minutes of baking time if they’re cold.
Consider Dietary Swaps: Want to make it healthier? Use whole-wheat tortillas and Greek yogurt instead of sour cream to lighten it up without losing flavor.
Creative Twists
While this recipe is fantastic as-is, I encourage you to get adventurous! Want a little extra kick? Toss in some jalapeños or a dash of hot sauce to the filling. Consider swapping the proteins—pulled pork or chopped shrimp make delightful alternatives! If you’re vegetarian, you can replace the chicken with sautéed mushrooms and spinach or even some mixed black beans for a protein punch. For a fresh touch, garnish with avocado slices, more fresh cilantro, or a dollop of lime crema on top after baking.
Ingredients
- 8-10 medium flour tortillas
- 3 cups shredded cooked 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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Step-by-step instructions
- In a large saucepan, melt butter over medium heat.
- Whisk in flour, stirring constantly until smooth and lightly golden (about 1 minute).
- Gradually add chicken broth while whisking to avoid lumps.
- Continue stirring until the sauce thickens (about 3-4 minutes).
- Remove from heat; mix in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine chicken, onion, green chiles, cilantro, and 1 cup cheese.
- Preheat oven to 350°F and spread some sauce on the bottom of a greased 9×13 dish.
- Spread 1/3 cup filling in each tortilla, roll, and place seam-side down in the dish.
- Pour remaining sauce over, then top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden. Let rest for 5 minutes, then serve.
Common questions
- How long does prep take? About 15-20 minutes, especially if you use rotisserie chicken.
- Can I freeze these? Absolutely! Assemble without baking and refrigerate or freeze.
- Can I substitute the chicken? Sure! Try pulled pork, shrimp, or a veggie mix.
- What should I serve with these? A fresh salad, guacamole, or Mexican street corn work wonders!
- How long do leftovers last? They’re good for about 3 days in the fridge—if they last that long!
These Creamy White Chicken Enchiladas are sure to spoil you with each mouthful. They’re perfect for cozy nights in or impressing friends. Dive in, embrace your culinary creativity, and don’t be afraid to mix it up a little! I can’t wait to hear how yours turn out—drop a comment, share your tweaks, and let’s keep the cooking journey alive together!
Creamy White Chicken Enchiladas
Description
These Creamy White Chicken Enchiladas are a delightful mix of flavors, filled with creamy goodness and cheesy layers, perfect for gatherings or cozy family dinners.Key Ingredients
Filling and Tortillas
Cheese and Spices
Instructions
Making the Sauce
- In a large saucepan over medium heat, melt the butter. Once it’s bubbling, whisk in the flour until golden (about 1 minute).
- Gradually pour in the chicken broth, whisking to avoid lumps. Continue stirring until thickened (about 3-4 minutes).
- Remove from heat; mix in sour cream, cumin, salt, and pepper.
Assembling the Enchiladas
- Combine chicken, onion, green chiles, cilantro, and 1 cup of cheese in a mixing bowl.
- Preheat oven to 350°F. Spread some sauce on the bottom of a greased 9x13 dish.
- Fill each tortilla with 1/3 cup filling, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden. Let rest for 5 minutes, then serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 20g100%
- Trans Fat 1g
- Cholesterol 90mg30%
- Sodium 800mg34%
- Potassium 500mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 30g60%
- Vitamin A 800 IU
- Vitamin C 5 mg
- Calcium 600 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 2 mcg
- Thiamin 0.4 mg
- Riboflavin 0.5 mg
- Niacin 3 mg
- Vitamin B6 0.5 mg
- Folate 50 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 1 mg
- Phosphorus 400 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 3 mg
- Selenium 20 mcg
- Copper 0.3 mg
- Manganese 0.4 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
