Creamy White Chicken Enchiladas

Why Make This Recipe

Creamy White Chicken Enchiladas are a delightful comfort food perfect for family dinners or gatherings. With their rich flavor and creamy texture, these enchiladas are a hit for both kids and adults. Using simple ingredients, you can create a delicious meal that comes together quickly. Plus, they are versatile and can be enjoyed any time of the year!

How to Make Creamy White Chicken Enchiladas

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 (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:

1. 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.
2. 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.
3. 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.
4. Preheat 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 chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
5. Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
6. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and 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.

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How to Serve Creamy White Chicken Enchiladas

Serve these creamy enchiladas hot, garnished with extra chopped cilantro or a dollop of sour cream. They pair wonderfully with a fresh salad, guacamole, or your favorite salsa on the side. Enjoy them with family and friends for a great meal!

How to Store Creamy White Chicken Enchiladas

Store any leftover enchiladas in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, simply place them in the oven until heated through, or microwave them for a quick option.

Tips to Make Creamy White Chicken Enchiladas

• For extra flavor, consider adding spices like chili powder or paprika to the chicken filling.
• To save time, use rotisserie chicken, as it’s already cooked and easy to shred.
• If you like more heat, add diced jalapeños to the chicken mixture or use spicy green chiles.

Variation

You can easily make these enchiladas vegetarian by replacing the chicken with black beans or sautéed vegetables. Just ensure to adjust the cooking time if using raw veggies.

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FAQs

1. Can I freeze Creamy White Chicken Enchiladas?

Yes, you can freeze them before baking. Assemble the enchiladas in a baking dish, cover tightly, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed.

2. Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work well in this recipe. Just be gentle when rolling them as they can break more easily than flour tortillas.

3. Can I make the sauce ahead of time?

Yes, the white sauce can be made ahead and stored in the fridge for about 3 days. Reheat it gently before pouring over the enchiladas.