The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
why make this recipe
You will love this recipe for Creamy White Chicken Enchiladas because it strikes the perfect balance between creamy, cheesy goodness and savory chicken flavors. This dish is not only delightful to eat, but it is also budget-friendly, especially if you use rotisserie chicken. It comes together quickly, making it an excellent choice for a busy weeknight dinner or a family brunch. Plus, it is kid-approved, so you can serve it with confidence, knowing your little ones will enjoy every bite!
how to make Creamy White Chicken Enchiladas
Step-by-step overview
Making Creamy White Chicken Enchiladas is a simple process that can be broken down into a few manageable steps. Start by preparing the white sauce that will coat your enchiladas, then create your chicken filling. Assemble the tortillas by rolling them up, placing them in a baking dish, and covering them with the remaining sauce and cheese. Finally, bake until golden and bubbly!
Ingredients:
- 8-10 medium flour tortillas
- 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 (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Directions:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
- Preheat the oven to 350°F. Spread a thin layer of 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 tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.
how to serve Creamy White Chicken Enchiladas
Serve these creamy enchiladas hot from the oven, garnished with additional chopped cilantro or sour cream on top. They are delicious alongside a simple salad, refried beans, or Mexican rice to round out the meal.
how to store Creamy White Chicken Enchiladas
To store leftover enchiladas, let them cool completely, then cover tightly with plastic wrap or transfer them to an airtight container. They can be refrigerated for up to 3 days. Reheat in the oven at 350°F until warmed through.
tips to make Creamy White Chicken Enchiladas
- For extra flavor, add spices like chili powder or garlic powder to the chicken filling.
- If you want a bit of a kick, use jalapeños instead of green chiles.
- You can make the white sauce and chicken filling ahead of time to streamline the preparation process.
variation
For a lighter version, consider using whole wheat tortillas and reducing the amount of cheese. You can also replace chicken with shredded turkey or even a mix of vegetables for a vegetarian option.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas up to the baking step, cover them, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt for a similar creamy texture and tangy flavor.
Can I freeze Creamy White Chicken Enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Just ensure they are covered well to prevent freezer burn. When ready to eat, thaw in the fridge overnight and bake as directed.
Creamy White Chicken Enchiladas
Delightfully creamy and cheesy, these white chicken enchiladas are a quick and budget-friendly dinner option that the whole family will love.
Ingredients
Method
Preparation of White Sauce
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
- Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Preparation of Filling
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
- Mix thoroughly to create a well-distributed filling.
Assembly and Baking
- Preheat the oven to 350°F.
- Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over rolled enchiladas.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Serve hot garnished with chopped cilantro or sour cream. Can be paired with simple salad, refried beans, or Mexican rice.
