These creamy white chicken enchiladas are a delicious and comforting dish that combines tender, shredded chicken with a creamy, flavorful white sauce and melted cheese. This recipe is perfect for a family dinner or a gathering with friends, as it’s easy to prepare and always a crowd-pleaser. Whether you’re looking for a simple weeknight meal or something to serve at a special occasion, these enchiladas will never disappoint.
Ingredients:
For the Enchiladas:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup sour cream
- 1 cup cream of chicken soup (or homemade)
- 1 cup shredded Monterey Jack cheese (plus more for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8-10 flour tortillas (8-inch size)
For the White Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Garnishes:
- Chopped green onions
- Fresh cilantro
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that the oven is hot and ready for the enchiladas when you’re ready to bake them.
2. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, 1 cup sour cream, cream of chicken soup, 1 cup shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until the mixture is well combined. The creamy consistency will come from the sour cream and cream of chicken soup, while the seasonings like garlic powder, onion powder, and cumin will add that extra layer of flavor. This mixture is the heart of your enchilada filling, so make sure it’s well mixed.
3. Fill the Tortillas:
Take one flour tortilla at a time and spoon about 1/4 to 1/3 cup of the chicken mixture into the center of the tortilla. Carefully roll it up tightly, making sure the filling is securely wrapped inside. Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas and filling.
By placing the seam-side down, you’ll ensure the enchiladas stay intact while baking and don’t unroll in the oven. The tortillas should be snug in the baking dish, but not overly packed. If necessary, trim the tortillas to fit the dish.
4. Make the White Sauce:
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted, stir in 2 tablespoons of all-purpose flour to make a roux. This will serve as the base of your white sauce. Cook the roux for about 1 minute, stirring constantly, until it turns a light golden color.
Gradually whisk in 1 cup of chicken broth, making sure to stir constantly to avoid lumps. Continue to cook the sauce for about 2-3 minutes, until it thickens slightly.
Remove the saucepan from the heat, then stir in 1/2 cup of sour cream, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until smooth and creamy. This white sauce is the perfect complement to the chicken filling and will tie the whole dish together.
5. Assemble the Enchiladas:
Once the white sauce is ready, pour it evenly over the rolled tortillas in the baking dish. Be sure to coat each enchilada thoroughly with the sauce. Then, sprinkle the top with additional shredded Monterey Jack cheese. You can add as much cheese as you prefer – more cheese will make the dish even creamier and cheesier.
6. Bake:
Place the baking dish in the preheated oven and bake the enchiladas for about 25-30 minutes. You’ll know they’re ready when the cheese is melted and bubbly, and the edges of the tortillas are lightly golden. If you prefer a slightly crispy top, you can turn on the broiler for the last 2-3 minutes of baking.
Keep an eye on the enchiladas as they bake, as broiling can quickly brown the cheese. Once baked, remove the dish from the oven and let it cool for a few minutes before serving.
7. Serve:
Once the enchiladas have cooled slightly, garnish them with chopped green onions and fresh cilantro, if desired. These garnishes will add a burst of freshness and color to the dish. Slice the enchiladas into portions and serve them hot.
For a complete meal, you can serve these creamy white chicken enchiladas with a side of Mexican rice, refried beans, or a fresh salad. The creamy texture and bold flavors of the enchiladas are perfectly complemented by these side dishes.
Tips for Perfect Enchiladas:
- Make-Ahead Option: If you’re preparing for a busy day, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. This will allow the flavors to meld together, and all you’ll need to do is bake them when you’re ready to serve. Just be sure to add an extra 5-10 minutes to the baking time if they’re chilled.
- Use Rotisserie Chicken: Rotisserie chicken is a great shortcut for this recipe. The chicken is already cooked and shredded, saving you time in the kitchen. Just be sure to remove the skin and bones before shredding the chicken. If you prefer, you can also cook your chicken breasts or thighs and shred them yourself.
- Add Extra Flavor: Feel free to customize the filling by adding some diced green chiles, black beans, or corn for extra flavor and texture. These additions will give the enchiladas a bit of heat and extra depth.
- Vegetarian Option: For a vegetarian version, replace the chicken with black beans, corn, and roasted vegetables like zucchini, bell peppers, and onions. The white sauce will still be creamy and flavorful, making for a delicious vegetarian meal.
- Spicy Version: If you like a little heat, try adding some diced jalapeños to the filling or sprinkling some chili powder on top before baking. You can also swap out the Monterey Jack cheese for pepper jack for an extra spicy kick.
Why You’ll Love These Enchiladas:
Creamy white chicken enchiladas are comfort food at its finest. The combination of tender chicken, a rich and creamy sauce, and melted cheese is sure to satisfy any craving. The creamy white sauce is a great alternative to the traditional red enchilada sauce, and it adds a unique and decadent flavor to the dish.
This recipe is versatile enough to suit different tastes and dietary preferences, making it a perfect choice for family dinners, gatherings, or even meal prep. Plus, it’s easy to prepare, especially with shortcuts like rotisserie chicken and store-bought flour tortillas. Whether you’re a seasoned cook or a beginner in the kitchen, these creamy white chicken enchiladas are sure to be a hit!
Serving Suggestions:
- With Mexican Rice: A side of fluffy Mexican rice is a classic accompaniment to enchiladas. You can prepare it with tomato, garlic, and onion for added flavor.
- Refried Beans: Creamy refried beans complement the rich, cheesy enchiladas and provide a perfect balance of flavors.
- Fresh Salad: A fresh green salad with a tangy lime vinaigrette can cut through the richness of the enchiladas and provide a refreshing contrast.
- Guacamole and Sour Cream: Serve the enchiladas with a side of guacamole and sour cream for a cool, creamy contrast to the warm, spicy enchiladas.
Conclusion:
These creamy white chicken enchiladas are a comforting, satisfying dish that’s perfect for any occasion. With a few simple ingredients and easy steps, you can create a dish that’s sure to impress your family and friends. The creamy sauce, tender chicken, and melted cheese come together beautifully in this recipe, making it a standout meal in your repertoire. Enjoy!
