Creamy White Chicken Enchiladas
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Trust me, we’ve all been there. Enter this glorious recipe for creamy white chicken enchiladas. It’s delicious, comforting, and requires less effort than convincing your friend to binge-watch your favorite show. So let’s dive into this cheesy, flavor-packed dish that is as fun to make as it is to eat.
Why This Recipe is Awesome
Seriously, if you are looking for a crowd-pleaser that won’t leave you in tears over extra dishes, you have hit the jackpot. This creamy white chicken enchilada recipe is not just any recipe. It’s idiot-proof, even I didn’t mess it up. It whip together in less than an hour, which is perfect because I’ve got the attention span of a goldfish. Plus, it’s loaded with cheesy goodness, tender chicken, and that velvety sauce that makes your taste buds do a happy dance. What more could you want?
Ingredients You’ll Need
Alright, grab your shopping list because here’s what you’ll need to create this culinary masterpiece:
- 8-10 medium flour tortillas (the stonger the tortilla, the better the roll)
- 3 cups cooked shredded chicken (rotisserie works great because who even has time to cook chicken)
- 2 cups shredded Monterey Jack cheese (divided because we need some for the inside and some for the top)
- 1 cup shredded cheddar cheese (divided because cheese solves everything)
- 1/2 cup diced green chiles (canned or fresh, whichever floats your boat)
- 1/4 cup chopped fresh cilantro (because we fancy)
- 1 small onion (diced, and don’t worry, no one is counting your tears)
- 3 tablespoons butter (for white sauce, obviously)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature; we want it friendly)
- 1/2 teaspoon ground cumin (for a pinch of personality)
- Salt and pepper to taste
Now that you’ve got everything lined up, let’s get to the fun part!
Step-by-Step Instructions
Melt the butter
In a large saucepan over medium heat, melt the butter. Just sit there and watch it melt like your worries.Make the roux
Whisk in the flour, cooking for about 1 minute until it forms a smooth paste and turns a light golden color. This is basically the magical glue in our white sauce.Add the chicken broth
Gradually whisk in the chicken broth. Keep whisking to prevent lumps because we are making smooth, velvety dreams here. After about 3-4 minutes, it should thicken up nicely.Incorporate the good stuff
Remove from heat and stir in the sour cream, cumin, salt, and pepper until everything is perfectly combined. It’s like a flavor party in a saucepan.Prepare the filling
In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix that filling well to ensure every bit is bursting with flavor.Preheat the oven
Set your oven to 350°F. This is essential; do not skip this step. It’s like wearing pants to a job interview.Start assembling
Spread a thin layer of the white sauce at the bottom of a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll it tightly, and arrange it seam-side down in the prepared dish.Sauce it up
Pour the remaining sauce evenly over the rolled enchiladas, ensuring they are completely covered. This is where it gets extra indulgent, so don’t hold back.Cheese it up
Sprinkle the remaining Monterey Jack and cheddar cheese over the top. We want it to look beautiful and cheesy, like your favorite cheesy rom-com.Bake and let it rest
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. Let it rest for 5 minutes before serving. This helps the sauce set. No one likes a messy plate.
Common Mistakes to Avoid
Now before you strut into the kitchen, here are some pitfalls we want to avoid.
Thinking you don’t need to preheat the oven
This is a rookie mistake. Trust me, your cheese will not melt in a cold oven.Overstuffing the tortillas
If you think you can cram a whole chicken farm into each tortilla, think again. You need to roll them up, people.Skipping the resting time
If you dive right in, the sauce will spill everywhere and ruin your Instagram photo. Let it chill for a bit—you’ll thank me later.Using cold sour cream
Room temperature is your friend. Using cold sour cream will only cause chaos in your sauce.
Alternatives & Substitutions
Want to switch things up a bit? Here are some alternatives that will still bring the flavor but add your own twist.
Tortillas
Feel free to swap the flour tortillas for corn ones if you’re team corn. Just make sure you warm them up first so they don’t crack like your mom’s expectations.Cheeses
If you’re feeling adventurous, try pepper jack cheese for a kick. Your taste buds might just throw a party.Chicken
Don’t have shredded chicken? No biggie. You can use ground turkey or even beef if you fancy that instead.Green chiles
If you’re a wimp when it comes to spice, you can leave them out or substitute with diced bell peppers.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Just stick with the butter; it’s worth it.
Can I make these enchiladas ahead of time?
Absolutely! Assemble them but do not bake. Cover and store in the fridge for up to 24 hours. Bake when you’re ready to impress your friends.
What if I don’t like sour cream?
You can substitute it with Greek yogurt. Just think of all the protein you’ll be packing in.
Can these be frozen?
You bet! Wrap each enchilada tightly before freezing. They will last up to 2 months. Just thaw before baking.
Is this too spicy for kids?
If your kids think ketchup is spicy, maybe dial back on the green chiles. You could substitute them with sweet corn instead.
What can I serve with this?
A simple side salad or some Mexican rice would like they are best friends with these enchiladas. Yes to all.
Can I skip the cheese?
Why would you do that? No judgment here, but to each their own. You could try a cheese alternative if needed.
Final Thoughts
Now look at you, all set to whip up these creamy white chicken enchiladas. It’s easy, delicious, and just the right amount of impressive for any weeknight dinner or get-together. Go ahead, show off your newfound culinary skills and impress someone—or yourself—with the fact that you brought a little magic to your kitchen. You’ve earned it and could use a good meal today! Go forth and enjoy every cheesy bite, my friend.
Print
Creamy White Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Description
A delicious and easy recipe for creamy white chicken enchiladas that come together in less than an hour.
Ingredients
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles
- 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 ground cumin
- Salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium heat.
- Whisk in the flour, cooking for about 1 minute until a smooth paste forms.
- Gradually whisk in the chicken broth and cook until it thickens, about 3-4 minutes.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until combined.
- In a mixing bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup cheese. Mix well.
- Preheat the oven to 350°F.
- Spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish. Fill each tortilla with 1/3 cup of chicken mixture, then roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the rolled enchiladas, ensuring they’re fully covered.
- Sprinkle remaining Monterey Jack and cheddar cheese on top.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and cheese is golden brown. Let it rest for 5 minutes before serving.
Notes
Optional: Use corn tortillas or substitute shredded chicken with ground turkey or beef. Can be made ahead and refrigerated for up to 24 hours before baking.