Enchiladas are a true celebration of flavor and comfort, and this creamy white chicken enchiladas recipe takes that cozy, satisfying experience to a whole new level. The creamy sauce, the tender shredded chicken, and the melted cheese all come together in perfect harmony. Whether it’s a chilly evening or a casual get-together, this dish is sure to steal the show.
I remember the first time I made these enchiladas for my family; it was a cool autumn evening, and the smell of the bubbling cheese and rich, creamy sauce filled the kitchen. Everyone gathered around the table, eager to dig in, and not a crumb was left. This recipe has since become a go-to when I need a crowd-pleasing dish with minimal fuss. It’s simple, satisfying, and always a hit.
Why You’ll Love This Recipe
- Quick & Easy: Perfect for weeknight dinners or last-minute plans.
- Family-Friendly: Kids and adults alike can’t get enough of these cheesy, creamy enchiladas.
- Versatile: Use leftover chicken or adjust the spice level to suit your taste.
- Make-Ahead Friendly: Prep everything ahead of time and pop it in the oven when you’re ready.
Ingredients You’ll Need
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup cream cheese, softened
- 2 cups shredded cheese (Monterey Jack or a blend)
- 10 small flour tortillas
- 4 oz diced green chiles
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- Salt and pepper to taste
How to Make Creamy White Chicken Enchiladas
Step-by-Step Instructions
- Prepare the Filling
In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined. - Assemble the Enchiladas
Lay out a tortilla, and spoon a generous portion of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling. - Make the Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Once the sauce begins to thicken, add the cream cheese and stir until melted. Finally, stir in the sour cream and season with salt and pepper to taste. - Pour and Bake
Pour the creamy sauce evenly over the enchiladas, ensuring they’re completely covered. Sprinkle the remaining shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly. - Serve and Enjoy
Allow the enchiladas to cool for a few minutes before serving. Garnish with chopped fresh cilantro or a dollop of sour cream if desired.
Helpful Tips
- Make It Spicy: Add a dash of cayenne pepper or jalapeños for a bit of heat.
- Shred Chicken Easily: Use a hand mixer or two forks to shred chicken quickly.
- Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freeze for Later: Assemble the enchiladas, cover tightly, and freeze before baking. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the cook time.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Can be adjusted for gluten-free
Notes
For a lighter version, use low-fat sour cream and reduced-fat cheese. You can also substitute corn tortillas for a gluten-free option, but they may be slightly more delicate to roll.
Nutritional Information
(Per serving, based on 6 servings)
- Calories: 350
- Protein: 20g
- Fat: 25g
- Carbohydrates: 15g
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut and adds fantastic flavor.
Can I make these ahead of time?
Yes, assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking.
Can I use corn tortillas?
Yes, but corn tortillas are smaller and can be more fragile. Warm them slightly before rolling to prevent cracking.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Freeze assembled but unbaked enchiladas in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before baking.
Related Recipes
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Conclusion
There’s something magical about creamy white chicken enchiladas that brings everyone to the table. The combination of flavors and textures creates a comforting dish that’s both indulgent and easy to make. Whether it’s a weeknight dinner or a weekend treat, this recipe is bound to become a new family favorite. Gather your ingredients, preheat your oven, and get ready to enjoy the ultimate comfort food!
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Creamy White Chicken Enchiladas
Description
Enchiladas are a true celebration of flavor and comfort, and this creamy white chicken enchiladas recipe takes that cozy, satisfying experience to a whole new level. The creamy sauce, the tender shredded chicken, and the melted cheese all come together in perfect harmony. Whether it’s a chilly evening or a casual get-together, this dish is sure to steal the show.
I remember the first time I made these enchiladas for my family; it was a cool autumn evening, and the smell of the bubbling cheese and rich, creamy sauce filled the kitchen. Everyone gathered around the table, eager to dig in, and not a crumb was left. This recipe has since become a go-to when I need a crowd-pleasing dish with minimal fuss. It’s simple, satisfying, and always a hit.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup cream cheese, softened
- 2 cups shredded cheese (Monterey Jack or a blend)
- 10 small flour tortillas
- 4 oz diced green chiles
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the Filling
In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Stir until well combined. - Assemble the Enchiladas
Lay out a tortilla, and spoon a generous portion of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling. - Make the Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Once the sauce begins to thicken, add the cream cheese and stir until melted. Finally, stir in the sour cream and season with salt and pepper to taste. - Pour and Bake
Pour the creamy sauce evenly over the enchiladas, ensuring they’re completely covered. Sprinkle the remaining shredded cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly. - Serve and Enjoy
Allow the enchiladas to cool for a few minutes before serving. Garnish with chopped fresh cilantro or a dollop of sour cream if desired.
Notes
For a lighter version, use low-fat sour cream and reduced-fat cheese. You can also substitute corn tortillas for a gluten-free option, but they may be slightly more delicate to roll.
