Creamy White Chicken Enchiladas have a way of transforming an ordinary weeknight into something special. I still remember the first time I prepared this dish; it was a chilly evening, and the thought of a comforting, cheesy meal was exactly what I needed. This recipe brings together flour tortillas filled with tender shredded chicken and covered in a luscious white sauce, making it perfect for cozy family dinners, potlucks, or any occasion that calls for a bit of indulgence.
Why You’ll Love This Dish
What sets Creamy White Chicken Enchiladas apart is their effortless charm. They’re quick to whip up, budget-friendly, and a surefire hit with kids and adults alike. Whether you’re planning a casual dinner or hosting a gathering, these enchiladas are sure to impress. Plus, the richness of the cheese combined with the creamy sauce makes each bite simply irresistible.
“I made these for my family last week, and they disappeared in minutes! It’s now a mandatory dish for our Taco Tuesdays!” – A satisfied home cook.
The Cooking Process Explained
Making Creamy White Chicken Enchiladas is a straightforward process that blends vibrant flavors and comforting textures. First, you’ll create a creamy white sauce (the heart of the dish) and combine it with shredded chicken and aromatic vegetables for a savory filling. After assembling the enchiladas, they get a generous topping of cheese before heading into the oven to become bubbling golden perfection.
What You’ll Need
To bring this delightful dish to life, gather the following 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
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon cumin
- Salt and pepper to taste
Don’t have rotisserie chicken? Feel free to use leftover chicken or even turkey for a tasty swap. You can also switch out the cheeses based on your preference!
Step-by-Step Instructions
Prepare the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour, and cook for about 1 minute while stirring continuously until it turns light golden and forms a smooth paste. This is your roux.
Thicken the Sauce: Gradually add the chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking for about 3-4 minutes until smooth and thick. Remove from heat and stir in the sour cream, cumin, salt, and pepper.
Mix the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the cheese mixture. Stir well to ensure everything is combined evenly.
Prepare the Baking Dish: 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.
Assemble the Enchiladas: Place about 1/3 cup of the chicken filling down the center of each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
Top with Sauce and Cheese: Pour the remaining white sauce over the rolled enchiladas, ensuring each is fully coated. Sprinkle the remaining cheese on top.
Bake It Up: Bake uncovered in the preheated oven for 25-30 minutes or until the sauce is bubbling and the cheese is melted and golden brown. Let rest for 5 minutes before serving.
Best Ways to Enjoy It
Creamy White Chicken Enchiladas are incredibly versatile when it comes to serving. You can garnish them with a dollop of sour cream and a sprinkle of fresh cilantro. For an extra kick, drizzle some salsa verde or hot sauce on top. Pair them with a refreshing side salad, Mexican rice, or some black beans for a complete meal.
How to Store
Leftovers? No problem! To keep your Creamy White Chicken Enchiladas fresh, store them in an airtight container in the fridge. They will stay good for up to 3 days. For longer storage, freezing is an option; just ensure they’re tightly wrapped to prevent freezer burn. Reheat in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quicker option.
Helpful Cooking Tips
- Make Ahead: You can prepare the filling and sauce in advance, which makes assembly a breeze. Just assemble and bake when you’re ready!
- Fresh Herbs: Adding fresh cilantro not only enhances the flavor but also brightens the dish. If you’re not a fan of cilantro, fresh parsley makes a great substitute.
Recipe Variations
Feel free to get creative! You can change up the proteins by using shredded pork or even black beans for a vegetarian version. For a spicier kick, consider adding jalapeños to the filling or switching the cheese for pepper jack. Topping these enchiladas with a sprinkle of crushed tortilla chips can also add a delightful crunch.
Frequently Asked Questions
How long does it take to prepare?
Preparation for Creamy White Chicken Enchiladas typically takes around 15-20 minutes, with a baking time of 25-30 minutes.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a delicious alternative that will change the texture slightly but still taste fantastic.
Can these enchiladas be frozen?
Yes! They freeze well. Just wrap them tightly before freezing and thaw in the fridge overnight before baking.
