Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream (room temperature); 1/2 teaspoon cumin (ground); Salt and pepper to taste

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why make this recipe

Creamy White Chicken Enchiladas are a delightful dish that combines comfort and flavor. The creamy sauce and tender chicken wrapped in warm tortillas create a satisfying meal that’s perfect for family dinners or gatherings with friends. With a blend of cheeses and just the right amount of spices, these enchiladas will please everyone at the table. Plus, they are easy to make, making them a great choice for both experienced and novice cooks.

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
3 tablespoons all-purpose flour
2 cups chicken broth
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 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.
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 the 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.
Serve the enchiladas warm, optionally topped with extra chopped cilantro, a spoon of sour cream, or sliced avocado. A fresh green salad or simple beans make good sides.

how to serve Creamy White Chicken Enchiladas

Serve these enchiladas warm right out of the oven. You can garnish them with extra cilantro, a dollop of sour cream, or slices of avocado for added flavor and freshness. They pair well with a side of green salad or beans.

how to store Creamy White Chicken Enchiladas

To store leftover enchiladas, let them cool completely, then cover them tightly with plastic wrap or aluminum foil. You can keep them in the fridge for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to reheat them thoroughly before serving.

tips to make Creamy White Chicken Enchiladas

Use rotisserie chicken to save time. It’s already cooked and adds great flavor.
For a spicier kick, consider adding jalapeños or using spicy green chiles.
Don’t skip letting the enchiladas rest after baking; it helps set the sauce and makes them easier to serve.

variation

You can customize this recipe by using different types of cheese, such as pepper jack for extra heat, or substitute the chicken with shredded beef or black beans for a meatless version. You can also add in veggies like spinach or bell peppers for added nutrition.

FAQs

Can I make these enchiladas ahead of time?
Yes! You can prepare everything a day in advance and keep the assembled enchiladas in the fridge before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.

Can I freeze Creamy White Chicken Enchiladas?
Absolutely! Just assemble them, cover tightly, and freeze. You can bake them straight from frozen; just increase the baking time.

What sides go well with Creamy White Chicken Enchiladas?
These enchiladas can be paired with a fresh green salad, Mexican rice, or refried beans for a complete meal.