Creamy White Chicken Enchiladas are a perfect combination of creamy, cheesy, and flavorful ingredients that will surely become a favorite in your household. Whether you’re preparing them for a weeknight dinner or for a gathering with friends and family, these enchiladas will surely impress with their rich, indulgent taste. The combination of chicken, sour cream, cream of chicken soup, and cheese makes the filling perfectly creamy, while the white sauce poured over the top adds an extra layer of richness. Topped with more cheese and baked to golden perfection, this dish is bound to please anyone at your table.
Ingredients:
For the Enchiladas:
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup sour cream
- 1 cup cream of chicken soup (or homemade version)
- 1 cup shredded Monterey Jack cheese (and 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, you can use smaller ones if you prefer)
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: Chopped green onions or cilantro for garnish
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that the oven is at the right temperature when you’re ready to bake the enchiladas, giving you a golden, bubbling finish.
2. Prepare the Filling:
In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, shredded Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix everything together until the ingredients are well incorporated. You want the mixture to be smooth and creamy, with all the flavors evenly distributed throughout.
If you’re using rotisserie chicken, this step is quick and easy because the chicken is already cooked and just needs to be shredded. If you have time, you could even make your own chicken by roasting or poaching it for a more homemade touch. Once your mixture is ready, it’s time to assemble the enchiladas.
3. Fill the Tortillas:
Take one tortilla and spoon about 1/4 to 1/3 cup of the chicken mixture onto the center. Use a spoon to spread the mixture a little, ensuring it’s evenly distributed along the tortilla. After filling, roll the tortilla up tightly to keep the filling inside and place it seam-side down in a greased 9×13 inch baking dish. Repeat this step with the remaining tortillas and filling, arranging them closely together in the baking dish.
4. Make the White Sauce:
In a medium saucepan, melt the butter over medium heat. Once the butter is fully melted, stir in the flour to create a roux (this is what will help thicken your sauce). Cook the roux for about 1 minute, allowing it to become lightly golden. This helps remove the raw taste of the flour and adds flavor to the sauce.
Gradually whisk in the chicken broth, making sure the mixture stays smooth and free of lumps. Continue to cook the sauce for about 2-3 minutes until it begins to thicken slightly.
Once the sauce has thickened to your liking, remove it from the heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. This adds creaminess and depth of flavor to the sauce, making it rich and savory. Mix everything until the sauce is well-combined and smooth.
5. Assemble the Enchiladas:
Now it’s time to pour the delicious white sauce over the rolled enchiladas. Carefully pour the sauce evenly over the tortillas, ensuring that each one is covered with a generous layer of the creamy mixture. Don’t be afraid to use all the sauce – this is what makes the enchiladas extra creamy and indulgent.
Once the enchiladas are covered with the sauce, sprinkle additional shredded Monterey Jack cheese over the top. This will melt beautifully as the enchiladas bake and create a gooey, cheesy topping that makes these enchiladas irresistible.
6. Bake the Enchiladas:
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. The enchiladas will be piping hot, and the sauce will be thickened and creamy.
Make sure to keep an eye on them toward the end of the baking time so that the cheese doesn’t over-brown. Once the enchiladas are done, remove them from the oven and allow them to cool for a few minutes before serving.
7. Serve:
These creamy white chicken enchiladas are best served warm. Garnish with chopped green onions or fresh cilantro for an added burst of color and flavor. The fresh herbs contrast beautifully with the richness of the enchiladas and give them a touch of brightness. Serve with a side of Mexican rice, refried beans, or a crisp salad for a complete meal.
Tips:
Make-Ahead:
If you’re preparing this meal in advance, you can assemble the enchiladas up to the point where they are filled and placed in the baking dish. Cover them tightly with foil and refrigerate them for up to 24 hours before baking. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure they are heated through.
Variations:
Feel free to get creative with the filling! You can add diced green chiles, corn, black beans, or even sautéed bell peppers and onions for extra flavor and texture. If you want to make it spicier, try adding a can of diced jalapeños or a few dashes of hot sauce.
For a lighter version, you can substitute the sour cream and cream of chicken soup with low-fat versions or use Greek yogurt as a replacement for the sour cream. However, keep in mind that this may slightly alter the flavor and texture.
Serving Suggestions:
Pair your creamy white chicken enchiladas with traditional Mexican sides like Spanish rice, refried beans, or a fresh salad with avocado and lime. The richness of the enchiladas will be complemented beautifully by the freshness of the sides. You can also serve them with a simple salsa, guacamole, or sour cream on the side for dipping.
Why These Enchiladas Are a Winner:
What makes these Creamy White Chicken Enchiladas so irresistible is the combination of flavors and textures. The filling is rich, creamy, and cheesy, while the white sauce adds another layer of indulgence. The softness of the flour tortillas combined with the warm, gooey cheese creates the perfect bite every time.
These enchiladas are versatile enough to serve for a family dinner or even for a gathering or potluck. They’re easy to prepare and make a lot, so you’ll have plenty to feed a crowd or enjoy leftovers the next day. The creamy sauce and cheesy topping make these enchiladas incredibly comforting, while the seasonings of cumin, garlic, and onion powder give them the perfect balance of flavor.
In Conclusion:
Creamy White Chicken Enchiladas are a delicious and easy-to-make dish that will surely become a favorite in your recipe collection. With simple ingredients and easy preparation steps, you can make a flavorful meal that’s perfect for any occasion. Enjoy the creamy texture, the cheesy goodness, and the rich flavors of these enchiladas, and watch as they become a staple in your kitchen.
