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Caught up in a whirlwind of daily responsibilities, I craved a dish that would bring warmth and comfort right from my kitchen. That’s when I discovered the joy of making Creamy White Chicken Enchiladas. This recipe is a delightful escape into the world of Tex-Mex comfort food that transforms simple ingredients into a satisfying weeknight dinner. With easily-prepared flour tortillas wrapped around tender chicken and cloaked in a luscious, creamy sauce, it’s no wonder this dish is a favorite among families. Not only is it a crowd-pleaser, but it can also be made ahead of time—perfect for those busy nights. You’ll love how it effortlessly brings everyone together at the dinner table. Are you ready to dive into this cheesy goodness? Let’s get started!
Why Are These Enchiladas So Irresistible?
Comforting, creamy goodness: Each bite of these white chicken enchiladas envelops you in warmth, making them the perfect dish for chilly evenings.
Versatile flavor profiles: Feel free to mix it up by adding your favorite ingredients, like black beans or spicy pepper jack cheese.
Easy weeknight meal: Quick to assemble and bake, they are ready in under an hour—ideal for busy nights.
Crowd-pleaser for all ages: Even picky eaters can’t resist the melty cheese and tender chicken!
Make-ahead convenience: Prep them in advance and refrigerate, so your family can enjoy fresh, homemade meals without the last-minute rush. Whether paired with refried beans or a simple salad, you’ll savor every moment spent around the dinner table.
Creamy White Chicken Enchiladas Ingredients
For the Enchiladas
• Flour Tortillas – Ideal for their flexibility, making them easy to roll with the filling.
• Cooked Shredded Chicken – Adds heartiness; rotisserie chicken is a great time-saver.
• Monterey Jack Cheese (2 cups, divided) – Ensures creaminess; opt for pepper jack for a spicy kick.
• Cheddar Cheese (1 cup, divided) – Brings depth of flavor and richness to every bite.
• Diced Green Chiles (½ cup) – Adds a touch of mild heat; can use canned for convenience.
• Chopped Fresh Cilantro (¼ cup) – Adds a burst of freshness; omit if you’re not keen on herbs.
• Diced Onion (1 small) – Offers sweetness and enhances the filling’s overall flavor.
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For the White Sauce
• Butter (3 tablespoons) – The base for a rich and creamy sauce.
• All-Purpose Flour (3 tablespoons) – Used to create a roux that thickens the sauce perfectly.
• Chicken Broth (2 cups) – The heart of the white sauce; gives it a savory depth.
• Sour Cream (1 cup, room temperature) – Elevates the creaminess of the sauce; for dairy-free, try cashew cream.
• Cumin (½ teaspoon, ground) – Infuses warm, earthy flavors, enhancing the sauce’s profile.
• Salt and Pepper to taste – Essential for bringing all the flavors of the creamy white chicken enchiladas recipe to life.
Step‑by‑Step Instructions for Creamy White Chicken Enchiladas Recipe
Step 1: Prepare the White Sauce
In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour, cooking for about 1 minute until it turns a light golden color. Gradually pour in 2 cups of chicken broth while continuously whisking until the mixture thickens and is smooth, approximately 3-4 minutes. Stir in 1 cup of sour cream, ½ teaspoon of cumin, and season with salt and pepper to taste.
Step 2: Mix Filling
In a large mixing bowl, combine 2 cups of shredded cooked chicken, 1 small diced onion, ½ cup of diced green chiles, and ¼ cup of chopped fresh cilantro for added flavor. Gently fold in 1 cup of Monterey Jack cheese, ensuring every bite is filled with deliciousness. This hearty filling is key to your creamy white chicken enchiladas recipe.
Step 3: Assemble Enchiladas
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or a little oil. Spread a thin layer of the prepared white sauce on the bottom of the dish. Take a flour tortilla, spoon a generous amount of chicken filling down the center, roll it up tightly, and place it seam-side down in the dish. Repeat until all fillings and tortillas are used.
Step 4: Top and Bake
Pour the remaining white sauce evenly over the top of the assembled enchiladas, ensuring they are well-coated. Sprinkle the remaining 1 cup of Monterey Jack cheese along with 1 cup of cheddar cheese on top, creating a glorious cheesy layer. Bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the cheese has turned a beautiful golden brown.
Step 5: Rest
Once you pull the creamy white chicken enchiladas from the oven, let them cool for about 5 minutes. This resting period allows the sauce to set, making it easier to serve and ensuring that every slice holds its shape. Enjoy the heavenly aroma while you prepare to share this delightful dish with family and friends.
Expert Tips for Creamy White Chicken Enchiladas
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Sauce Consistency: Ensure the white sauce coats the back of a spoon perfectly; it’s essential for a rich texture in your creamy white chicken enchiladas. Adjust thickness with broth if needed.
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Resting Time: Don’t overlook the critical 5-minute resting time after baking. This step helps the enchiladas set, making them easier to slice and serve without falling apart.
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Tortilla Choice: Use flour tortillas for the best pliability. They hold the filling well and complement the creamy sauce beautifully, avoiding the crumbles that corn tortillas might create.
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Mix Up the Flavors: Feel free to get creative! Add black beans for added protein or different cheeses for your own spin on this creamy white chicken enchiladas recipe.
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Make-Ahead Magic: Prepare the enchiladas in advance and refrigerate for up to 24 hours. Bake them fresh on busy nights for homemade comfort without the last-minute rush!
Creamy White Chicken Enchiladas Variations
Customize your creamy white chicken enchiladas and make them even more delightful with these tasty twists!
- Dairy-Free: Use cashew cream instead of sour cream for a rich, non-dairy option that maintains the creaminess.
- Spicy Kick: Substitute Monterey Jack with pepper jack cheese for an exciting heat that adds a zing to your meal.
- Vegetarian Delight: Replace chicken with sautéed mushrooms and spinach for a hearty yet veggie-packed version that everyone will love.
- Enchilada Casserole: Instead of rolling tortillas, layer them in a baking dish with filling and sauce for an easy casserole twist.
- Add Beans: Stir in black beans or pinto beans into the chicken filling for a boost in protein and texture. This extra heartiness makes every bite satisfying!
- Extra Crunch: Top with crushed tortilla chips after baking for a fun crunch that changes up the usual creamy texture.
- Fiesta Flavor: Incorporate diced bell peppers or corn into the filling for a colorful and sweet crunch, giving your enchiladas a delicious twist!
- Fresh Herbs: Experiment by adding fresh basil or oregano; these fragrant herbs can elevate the flavor profile and add a refreshing touch.
Feel free to get creative as you make this recipe your own! For more family-friendly dishes, check out my Cheesy Chicken Roll-ups or Healthy White Chicken Chili.
Make Ahead Options
These Creamy White Chicken Enchiladas are perfect for meal prep enthusiasts! You can assemble them up to 24 hours in advance, storing the unbaked dish covered in the refrigerator to maintain freshness. The filling and white sauce can be prepared separately up to 3 days ahead; just refrigerate them in airtight containers. This way, you’ll save time on busy weeknights! When you’re ready to serve, simply preheat your oven, pour the white sauce over the enchiladas, sprinkle the remaining cheese, and bake as directed. You’ll enjoy the same comforting flavors and textures, just as deliciously homemade with minimal effort.
What to Serve with Creamy White Chicken Enchiladas
Create a delightful Tex-Mex spread that compliments the creamy goodness of your enchiladas and brings your family together.
- Spanish Rice: A flavorful side that’s slightly fluffy and pairs perfectly with rich, creamy sauces. It balances the dish while adding delightful texture.
- Refried Beans: These hearty beans are a classic pairing, providing a comforting, creamy element that enhances the overall meal experience.
- Fresh Avocado Salad: Light and refreshing, this salad with diced avocados, tomatoes, and lime juices cuts through the richness of the enchiladas.
- Crisp Corn Tortilla Chips: Serve alongside, perfect for scooping up any extra sauce or beans—great for a crunchy texture contrast!
- Guacamole: Bright and creamy, this classic dip adds fresh flavor and a hint of spice that complements the enchiladas beautifully.
- Pico de Gallo: Fresh and zesty, this mix of tomatoes, onions, and cilantro provides a tangy contrast, brightening your plate!
- Margaritas: These refreshing cocktails bring a fun flair to your dinner party, enriching the Tex-Mex experience with their citrusy punch.
- Churros: For dessert, these sweet and crispy pastries offer a perfect end to your meal with their cinnamon-sugar coating.
- Flan: This rich, creamy custard dessert adds a touch of sweetness that contrasts delightfully with the savory enchiladas.
- Iced Tea: Refreshing and light, a tall glass of iced tea, sweetened or unsweetened, rounds out your meal, quenching thirst perfectly.
How to Store and Freeze Creamy White Chicken Enchiladas
Fridge: Store any leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freezer: To freeze, wrap assembled enchiladas tightly in plastic wrap and foil or use a freezer-safe container. They can be frozen for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat in the oven covered with foil at 350°F for 25-30 minutes, or until piping hot.
Make-Ahead Tip: You can assemble the creamy white chicken enchiladas and refrigerate them for up to 24 hours before baking, saving you precious time on busy weeknights.
Creamy White Chicken Enchiladas Recipe FAQs
What type of tortillas should I use for the enchiladas?
I absolutely recommend using flour tortillas for this creamy white chicken enchiladas recipe! They have the perfect pliability to hold the filling and complement the rich sauce. Corn tortillas can be used, but they might crumble under the weight of that delightful filling and sauce.
How long can I store leftover enchiladas in the refrigerator?
Your leftover enchiladas will stay fresh for up to 3 days when stored in an airtight container in the fridge. Simply reheat them at 350°F until warmed through, and you’ll enjoy that comforting taste all over again!
Can I freeze my enchiladas, and if so, how?
Absolutely! To freeze, wrap the assembled creamy white chicken enchiladas tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, there’s no rush! Just thaw them overnight in the refrigerator and reheat in the oven at 350°F for approximately 25-30 minutes until listening to that lovely bubbling sound.
What can I do if my white sauce is too thick?
If your white sauce is too thick, don’t worry; it happens to the best of us! Simply add a little reserved chicken broth, a tablespoon at a time, whisking constantly until you reach the desired consistency. It should be creamy and able to lightly coat the back of a spoon—just perfect for these enticing enchiladas.
Are there any dietary considerations I should be aware of?
For those watching their dairy intake, you can substitute sour cream with cashew cream or a velvety dairy-free alternative to keep that creamy texture without the milk. Always check for allergies with your ingredients—especially with cheese and green chiles, as they can contain allergens for some individuals.
Can I make these enchiladas ahead of time?
Yes! You can assemble these creamy white chicken enchiladas and refrigerate them for up to 24 hours before baking. Just ensure they’re covered tightly with foil to keep them fresh. This is a fantastic time-saver for those busy weeknights when you want something delicious without the last-minute cooking stress.
Creamy White Chicken Enchiladas Recipe – Your New Comfort Classic
Ingredients
Equipment
Method
- Prepare the White Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour, cooking for about 1 minute until light golden. Gradually pour in 2 cups of chicken broth while whisking until thick, about 3-4 minutes. Stir in 1 cup sour cream, 0.5 teaspoon cumin, and season with salt and pepper to taste.
- Mix Filling: In a large mixing bowl, combine 2 cups of shredded chicken, 1 small diced onion, 0.5 cup green chiles, and 0.25 cup cilantro. Gently fold in 1 cup Monterey Jack cheese.
- Assemble Enchiladas: Preheat oven to 350°F. Grease a 9x13-inch baking dish. Spread a thin layer of white sauce on the bottom. Take a tortilla, spoon chicken filling down the center, roll it up tightly, and place seam-side down in the dish. Repeat until all fillings are used.
- Top and Bake: Pour remaining white sauce over the enchiladas. Sprinkle 1 cup Monterey Jack cheese and 1 cup cheddar cheese on top. Bake for 25-30 minutes until bubbly and golden.
- Rest: Let the enchiladas cool for about 5 minutes before serving.
