If you’ve been searching for a comforting, flavorful meal with a creamy twist, I am so excited to share this Creamy White Chicken Enchiladas Recipe with you. This dish brings together tender shredded chicken, a luscious white sauce bursting with green chiles, and melty cheese all wrapped up in soft flour tortillas. It is such a crowd-pleaser that combines richness and spice in every bite, making dinner feel like a special occasion any night of the week. Whether you’re craving something cozy or want to impress friends, these enchiladas deliver on both taste and comfort like no other.
Ingredients You’ll Need
Gathering your ingredients is a breeze, yet each one plays a vital role in building layers of flavor, texture, and color in this recipe. From the creamy sour cream that gives the sauce its silky body to the spicy kick from green chiles, every component is essential to making these enchiladas sing.
- 2 cups cooked, shredded chicken: Using rotisserie chicken saves time and adds juicy, tender meat.
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided: Cheese brings gooey goodness and helps bind the filling.
- 8 flour tortillas (8-inch size): Soft and pliable, perfect for rolling up all the delicious filling.
- 3 tablespoons butter: Provides richness for the creamy white sauce base.
- 3 tablespoons all-purpose flour: Thickens the sauce so it clings beautifully to the enchiladas.
- 2 cups chicken broth: Adds savory depth and moisture to the sauce without heaviness.
- 1 cup sour cream: Makes the sauce luxuriously smooth and tangy.
- 1 can (4 oz) diced green chiles, drained: Gives a subtle, smoky heat that elevates the flavor.
- Salt and pepper to taste: Balances and enhances all the other ingredients.
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños: Fresh toppings add brightness and extra layers of flavor.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 375°F (190°C). While it’s heating, lightly grease a 9×13-inch baking dish to ensure your enchiladas don’t stick and bake up evenly. This simple prep sets the stage for a perfectly cooked dish.
Step 2: Assemble the Enchiladas
In a mixing bowl, combine the shredded chicken with 1 cup of your shredded cheese. This combo creates a melty, savory filling that’s the heart of the enchiladas. Divide this mixture evenly among the flour tortillas, then roll each tortilla tightly and lay them seam-side down in your greased baking dish. This keeps everything inside while baking, so every roll stays intact and delicious.
Step 3: Make the Creamy White Sauce
Next up is the sauce that sets this recipe apart. Melt butter in a medium saucepan over medium heat, then whisk in the flour and cook for one to two minutes until everything is bubbly and smooth. This step cooks out the raw flour taste and thickens the base. Gradually add the chicken broth, whisking constantly to keep it silky, and let it simmer for about three to four minutes until it thickens to a luscious sauce.
Step 4: Add Sour Cream and Green Chiles
Remove your sauce from the heat and fold in the sour cream and drained diced green chiles. The sour cream adds that signature creamy tang while the green chiles contribute subtle heat and personality. Season with salt and pepper to taste, balancing the sauce perfectly before pouring it over your enchiladas.
Step 5: Pour Sauce, Add Cheese, and Bake
Carefully pour your creamy white sauce over the enchiladas, making sure each one gets a generous coating. Sprinkle the remaining ½ cup of cheese over the top to create a bubbly, golden crust as it bakes. Pop the dish into your preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted to perfection.
Step 6: Garnish and Let Cool
Once out of the oven, give the enchiladas a few minutes to cool and set. This will help the sauce thicken a bit and make serving easier. Sprinkle chopped cilantro, diced tomatoes, or sliced jalapeños on top for a fresh, colorful finish that takes flavor to the next level.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Fresh garnishes not only brighten up the plate but add a wonderful contrast to the rich, creamy enchiladas. Think vibrant cilantro leaves, juicy diced tomatoes, and fiery jalapeño slices. Each topping adds a lively burst of flavor and texture that truly complements the dish.
Side Dishes
Pairing these enchiladas with simple sides balances the meal beautifully. A crisp green salad with a citrusy dressing, some zesty Mexican rice, or classic refried beans all make excellent companions without overpowering the creamy main event.
Creative Ways to Present
If you want to impress your guests, try serving your Creamy White Chicken Enchiladas Recipe in individual ramekins or small baking dishes. This personal touch feels special and keeps the cheesy sauce extra indulgent in every portion. You could also drizzle a little extra sour cream or a squeeze of fresh lime for some extra zing right on the plate.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas are an absolute dream to save for later. Transfer them to an airtight container and refrigerate for up to four days. The flavors actually deepen overnight, making the next day just as delicious as the first.
Freezing
You can freeze these enchiladas before baking or after they’re cooked. Wrap tightly in foil or plastic wrap, then place in a freezer bag for up to three months. When you’re ready, thaw overnight in the fridge for best results and reheat gently.
Reheating
For reheating, place leftovers in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for 15 to 20 minutes until heated through and bubbly. Avoid the microwave if possible to keep your sauce creamy and tortillas from getting too soggy.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work as a substitute, but they’re less pliable and can tear more easily. To prevent cracking, warm them briefly before rolling.
Is this recipe spicy?
It has a mild to moderate heat level thanks to the green chiles and optional jalapeños. You can adjust the spice by adding more or fewer chiles or skipping the jalapeños.
Can I make this vegetarian?
Absolutely! Replace the chicken with sautéed vegetables or beans and use vegetable broth for the sauce to keep it just as creamy and flavorful.
What cheese works best for this recipe?
Cheddar and Monterey Jack are classic choices that melt well, but a Mexican cheese blend adds authentic flavor. Feel free to mix and match based on what you have.
How long does it take to prepare and cook?
This entire Creamy White Chicken Enchiladas Recipe can be ready in about 40 minutes, making it a fantastic weeknight meal.
Final Thoughts
I truly hope you give this Creamy White Chicken Enchiladas Recipe a try because it’s one of those dishes that’s just as fun to make as it is to eat. It’s packed with comforting flavors and creamy sauce that will have everyone asking for seconds. Whether you’re cooking for family, friends, or just treating yourself, these enchiladas offer a delicious escape to that warm, cheesy, cozy place we all crave.
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Creamy White Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken and a blend of cheeses rolled in soft flour tortillas, smothered in a rich, creamy white sauce made from butter, flour, chicken broth, sour cream, and green chiles. Baked to perfection until bubbly and golden, these enchiladas offer a luscious flavor and a satisfying texture, perfect for a family dinner or casual gathering.
Ingredients
Enchiladas Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8 flour tortillas (8-inch size)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
For Topping and Garnish
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare for the enchiladas.
- Assemble Enchiladas: In a medium bowl, mix the shredded chicken with 1 cup of shredded cheese. Divide this mixture evenly among the eight flour tortillas. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish to keep them intact during baking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture becomes bubbly, which helps cook out the raw flour taste. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3 to 4 minutes.
- Add Sour Cream and Chiles: Remove the saucepan from the heat and stir in the sour cream and drained diced green chiles. Season the sauce with salt and pepper to your liking, making sure the flavors are balanced and creamy.
- Pour and Bake: Pour the creamy white sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden on top.
- Garnish and Serve: Allow the enchiladas to cool for about 5 minutes after baking. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve warm for a delicious and satisfying meal.
Notes
- Use rotisserie chicken to save time and add extra flavor to the dish.
- Adjust the level of diced green chiles based on your spice preference.
- Feel free to substitute sour cream with Greek yogurt for a lighter version.
- Flour tortillas can be lightly warmed before rolling to prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
