why make this recipe

This creamy white chicken enchiladas recipe makes a soft, cheesy meal that family and friends will like. It is easy to cook, uses simple ingredients like rotisserie chicken and sour cream, and gives warm, comforting flavors. If you enjoy quick chicken dinners, try this other easy chicken idea at chicken with marinara sauce for more simple weeknight meals.

introduction

This dish fills the house with good smells. The white sauce is smooth and mild. The chicken, cheese, and mild chiles make every bite rich and tasty. The recipe works well when you want a filling dinner with little fuss.

how to make Creamy White Chicken Enchiladas

Make the white sauce first so it is ready when you fill the tortillas. Mix the cooked chicken with onion, chiles, cilantro, and some cheese to make the filling. Warm the tortillas so they roll without breaking. Fill, roll, and place them in a baking dish. Cover with the rest of the sauce and the remaining cheese, then bake until bubbly and golden.

If you want to try a different chicken and rice side with chicken dishes, see this simple recipe for Turkish chicken and rice.

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. 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 oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
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.
Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

how to serve Creamy White Chicken Enchiladas

Serve the enchiladas warm. Top with extra chopped cilantro, a spoon of sour cream, or sliced avocado if you like. A fresh green salad or simple beans make good sides. Cut into portions and plate with a little extra sauce on top.

how to store Creamy White Chicken Enchiladas

Cool the dish to room temperature before storing. Cover tightly with foil or use an airtight container. Store in the fridge for up to 3 days. To freeze, wrap the whole dish well or place single portions in freezer-safe containers for up to 2 months. Reheat in the oven at 350°F until hot, or warm a single portion in the microwave.

tips to make Creamy White Chicken Enchiladas

Warm the tortillas briefly in the microwave or skillet so they roll without tearing.
Use rotisserie chicken to save time and add flavor.
Let the white sauce cool slightly before mixing in sour cream so it does not separate.
For a smoother sauce, whisk constantly while adding broth.
For other chicken ideas and different flavors, try this Turkish chicken doner kebab recipe for inspiration.

variation (if any)

Make it spicy: add chopped jalapeños or a pinch of cayenne to the sauce.
Make it lighter: use Greek yogurt instead of sour cream and low-fat cheese.
Make it with corn tortillas: warm them well so they do not break.

FAQs

Q: Can I use cooked turkey instead of chicken?
A: Yes. Cooked turkey works the same way and adds good flavor.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the enchiladas, cover, and keep in the fridge for up to 24 hours. Bake when ready and add a few extra minutes if cold from the fridge.

Q: How can I make more sauce if I like extra?
A: Double the sauce ingredients and pour more over the enchiladas before baking.

Q: Can I freeze the unbaked enchiladas?
A: Yes, freeze them in a covered dish. Thaw in the fridge before baking and add a few extra minutes in the oven.

Conclusion

For another take and more tips on this dish, see Creamy White Chicken Enchiladas – The Country Cook.