A Creamy Delight You’ll Crave
Ever had enchiladas so creamy they make you weak in the knees? Picture this: warm, soft tortillas filled with savory shredded chicken and topped with a velvety white sauce that oozes comfort. These Creamy White Chicken Enchiladas are a hit for a reason—they’re not only quick and easy to whip up but also a one-pan wonder that’ll leave your loved ones begging for seconds!
Why Make This Recipe
Why bother making these enchiladas? Here are a few convincing reasons:
- Easy Cleanup: You’ll only need one pan for baking, leaving you more time to chill with your favorite show instead of washing dishes.
- Family-Friendly: Even picky eaters will dive into these creamy treasures. Seriously, who can resist gooey cheese and tender chicken?
- Budget-Friendly: You can whip these up without breaking the bank. Rotisserie chicken saves time and gives you that home-cooked feel 🙂
Ingredients
You don’t need fancy stuff—just these basics!
- 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
Follow these steps to creamy perfection:
- Melt Butter: In a large saucepan over medium heat, melt the butter.
- Make Roux: Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth, light golden paste.
- Add Broth: Gradually add chicken broth to the roux. Whisk constantly to avoid lumps. Keep whisking until the sauce thickens, about 3-4 minutes. Remove from heat.
- Stir in Cream: Add sour cream, cumin, salt, and pepper to the sauce. Stir until perfectly combined.
- Mix Filling: In a mixing bowl, toss together shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat Oven: Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
- Fill Tortillas: Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the dish.
- Top with Sauce: Pour the remaining white sauce over the tortillas, ensuring they’re completely covered. Sprinkle with remaining cheese.
- Bake: Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.
How to Make Creamy White Chicken Enchiladas (Overview)
Making these enchiladas involves some easy peasy steps! You’ll melt butter, make a roux, stir in chicken broth for that luscious sauce, and mix together a filling that’s sure to be a crowd pleaser.
Pro tip: Don’t skip the whisking! It keeps your sauce smooth and lump-free—no one likes a lumpy sauce, trust me! 😄
How to Serve Creamy White Chicken Enchiladas
Serve these enchiladas hot out of the oven, garnished with more chopped cilantro for a fresh pop of color. Pair with a side salad for crunch or some guacamole for that creamy goodness. The aroma of melted cheese and spices will have everyone gathering at the table in no time. 🌶️
How to Store Creamy White Chicken Enchiladas
Leftovers can be your best friend! Store any uneaten enchiladas in an airtight container in the fridge for up to 3 days. They also freeze well, so feel free to stash them for a busy day ahead. Just reheat in the oven at 350°F until hot—it’s like a delicious hug on a plate!
Tips to Make Creamy White Chicken Enchiladas
- Use Rotisserie Chicken: It saves time, and let’s be honest, it tastes amazing.
- Add Extra Spices: A pinch of chili powder or paprika can elevate your flavor game.
- Make It Ahead: Prepare everything the night before and just pop it in the oven when you’re ready to eat!
Variation
Want to switch things up? Try using black beans for a vegetarian spin or swap in shredded turkey for a holiday flair! Feeling adventurous? Add some jalapeños for a spicy kick!
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Just keep in mind that they might break more easily, so handle them with care.
What can I substitute for sour cream?
Greek yogurt works like a charm, giving you that creamy texture without all the tang.
Can I freeze these enchiladas?
Yes! Wrap them tightly in foil before freezing. Thaw in the fridge overnight before baking.
📌 Pin this recipe for your next cozy dinner night!
Creamy White Chicken Enchiladas
Ingredients
Method
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth, light golden paste.
- Gradually add chicken broth to the roux. Whisk constantly to avoid lumps until the sauce thickens, about 3-4 minutes. Remove from heat.
- Add sour cream, cumin, salt, and pepper to the sauce. Stir until perfectly combined.
- In a mixing bowl, toss together shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
- Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
- Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the remaining white sauce over the tortillas, ensuring they’re completely covered. Sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.
