Why Make This Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a comforting and satisfying dish that combines the creaminess of a rich white sauce with tender shredded chicken, enveloped in warm flour tortillas. The flavors meld beautifully, creating a meal that’s sure to please the whole family. The best part? They are relatively simple to prepare and can be made in advance, making them a go-to option for busy weeknights or hearty weekend dinners. Enjoy the delightful aroma of baked cheese and spices wafting through your kitchen, drawing everyone in to the table for a cozy family meal.
How to Make Creamy White Chicken Enchiladas
Creating these delicious enchiladas involves a few straightforward steps that culminate in a cheesy, creamy, and flavorful dish. You’ll start by making a velvety white sauce, which acts as a luscious base for your tortillas. Then, you’ll mix your filling, fill the tortillas, and top everything off with oodles of cheese before baking to perfection. The key is to keep the cooking process organized and enjoy every moment of the cooking. It’s simple enough for beginners and gratifying for seasoned cooks.
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)
- Salt and pepper to taste
Directions:
Make the White Sauce: 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.
Thicken the Sauce: Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the Filling: 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.
Assemble the Enchiladas: Preheat the 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.
Top with Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake: Bake uncovered at 350°F for 25-30 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let them rest for 5 minutes before serving to allow the sauce to set properly.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 400
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 720mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 22g
How to Serve Creamy White Chicken Enchiladas
These creamy enchiladas shine on their own, but you can elevate your presentation with fresh garnishes. Serve with a sprinkle of additional cilantro, a dollop of sour cream, and slices of avocado for a burst of freshness. Pairing with a light salad or some Mexican rice makes for a complete meal. They also work well with a side of black beans or corn for a cozy dinner.
How to Store Creamy White Chicken Enchiladas
Leftover Creamy White Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in foil or store in a freezer-safe container for up to 3 months. When you’re ready to reheat, thaw overnight in the fridge and bake at 350°F until heated through.
Expert Tips for Perfect Creamy White Chicken Enchiladas
- Use Rotisserie Chicken: For an even quicker meal, use store-bought rotisserie chicken instead of cooking your own.
- Room Temperature Ingredients: Ensure your sour cream is at room temperature to help it mix more smoothly into the sauce.
- Customize Your Spices: Adjust the cumin and add other spices like chili powder or smoked paprika for extra flavor.
- Cheese Variations: Feel free to experiment with different cheeses like Pepper Jack for a spicy kick, or Colby Jack for a milder flavor.
Delicious Variations
- Vegetarian Option: Substitute the chicken with a mix of beans and vegetables like sautéed zucchini, mushrooms, and bell peppers.
- Spicy Version: Add jalapeños or hot sauce to the filling or sauce for a kick.
- Tex-Mex Twist: Add corn or black beans to the chicken mixture for a heartier filling.
Frequently Asked Questions
1. Can I make these enchiladas ahead of time?
Yes! You can assemble them up to a day in advance. Just cover them tightly and store them in the fridge. When you’re ready to bake, just add a few extra minutes to the baking time.
2. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well for enchiladas, but they are more prone to breaking. Warm them in a hot skillet for a few seconds to make them pliable before filling.
3. How can I make these enchiladas dairy-free?
For a dairy-free option, use plant-based sour cream, and choose dairy-free cheeses available in stores. You can also make a creamy cashew-based sauce.
Conclusion
Creamy White Chicken Enchiladas are a delightful blend of flavors and comfort, perfect for any occasion. They’re easy to prepare, can be customized to your taste, and make for fantastic leftovers! Try this recipe at home, and enjoy the satisfaction of serving a delicious meal that everyone will rave about. Don’t forget to share your thoughts and variations with family and friends—happy cooking!
Creamy White Chicken Enchiladas
Ingredients
Method
- Melt butter in a large saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, whisking constantly until smooth and thickened, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper.
- In a mixing bowl, combine chicken, onion, green chiles, cilantro, and 1 cup of cheese mixture.
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
- Spread a thin layer of white sauce in the bottom of the dish.
- Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over rolled enchiladas and sprinkle with remaining cheeses.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.