introduction
This easy dish uses shredded chicken, a smooth white sauce, and melted cheese for soft, cheesy enchiladas. It is simple to make and fills the kitchen with a nice smell. If you like warm, creamy meals, try this recipe and also see a related creamy chicken enchilada soup recipe for a matching meal idea.
why make this recipe
This recipe is quick, family friendly, and uses simple pantry ingredients. It makes a full pan that feeds a group and tastes rich without hard work.
how to make Creamy White Chicken Enchiladas
Make the white sauce first, mix the filling, roll the tortillas, cover with sauce and cheese, then bake until hot and bubbly.
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 (chopped)
- 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)
- to taste Salt and pepper
Directions
- Melt butter in a large saucepan over medium heat and whisk in flour; cook 1 minute until smooth and light golden.
- Gradually add chicken broth while whisking to avoid lumps and cook until sauce thickens, about 3–4 minutes.
- Remove sauce from heat and stir in sour cream, cumin, salt, and pepper until smooth.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture and mix well.
- Preheat oven to 350°F and grease a 9×13 baking dish; spread a thin layer of white sauce in the bottom.
- Place about 1/3 cup chicken filling down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Pour the remaining white sauce evenly over the rolled enchiladas to cover them.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake uncovered at 350°F for 25–30 minutes until sauce bubbles and cheese turns golden, then let rest 5 minutes before serving.
how to serve Creamy White Chicken Enchiladas
Serve warm on a plate. Add fresh cilantro on top and a side of rice, beans, or a simple salad. Offer lime wedges or extra sour cream on the side.
how to store Creamy White Chicken Enchiladas
Cool leftover enchiladas and store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350°F until hot, about 15–20 minutes. You can freeze baked enchiladas for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Creamy White Chicken Enchiladas
– Use rotisserie chicken to save time.
– Warm tortillas slightly before rolling to prevent cracking.
– Do not overfill the tortillas so they roll neatly.
– Let the pan rest 5 minutes after baking so the sauce sets.
variation (if any)
Add cooked corn, black beans, or diced poblano peppers to the filling for extra texture and flavor. Swap half the sour cream for cream cheese for a richer sauce.
FAQs
Q: Can I use corn tortillas?
A: Yes, but warm them first and handle gently to avoid breaking.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for one day before assembling.
Q: Is there a dairy-free option?
A: Use dairy-free sour cream and dairy-free shredded cheese, and make the sauce with a plant-based milk and a little vegan butter.
Conclusion
Try this creamy, easy dish for a cozy dinner and find another take on creamy chicken enchiladas on The Country Cook’s Creamy White Chicken Enchiladas.