Creamy white chicken enchiladas are the ultimate comfort food, a warm and cheesy hug on a plate. I remember my grandmother making these for family gatherings, and the aroma alone was enough to make everyone instantly happy. The creamy sauce, tender chicken, and soft tortillas create a symphony of flavors that I’ve been craving ever since. This recipe is my attempt to recreate that magic, and I think you’ll agree it’s pretty close! My version of creamy white chicken enchiladas is destined to become a family favorite in your home as well.
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Why You Will Love This creamy white chicken enchiladas Recipe
This creamy white chicken enchiladas recipe is more than just a meal; it’s an experience. It’s the kind of dish you crave after a long day, the one that brings everyone to the table with smiles on their faces. It’s comforting, quick to prepare, and bursting with flavor. What makes this recipe so special? The secret lies in the homemade creamy sauce, which perfectly complements the savory chicken filling.
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This recipe is also incredibly versatile. You can easily customize the filling and adjust the spice level to suit your preferences. If you are looking for a quick and easy dinner that is also comforting, then you’ll love this chicken enchilada casserole, a close cousin to these enchiladas.
Ingredients Needed for This creamy white chicken enchiladas Recipe
Here’s what you’ll need to create these delicious creamy white chicken enchiladas:
- Cooked Chicken: 3 cups, shredded (rotisserie chicken works great!)
- Corn Tortillas: 10 medium size
- Monterey Jack Cheese: 2 cups, shredded
For the Creamy White Sauce:
- Butter: 1/4 cup
- All Purpose Flour: 1/4 cup
- Chicken Broth: 2 cups
- Heavy Cream: 1 cup
- Sour Cream: 1/2 cup
- Green Chilies: 4 oz, can, diced
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
How to Make This creamy white chicken enchiladas Recipe
Ready to get cooking? Here’s how to make these amazing creamy white chicken enchiladas:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
- Add Cream and Seasoning: Bring the sauce to a simmer, then reduce heat and stir in the heavy cream, sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes, or until the sauce has thickened slightly.
- Assemble the Enchiladas: Spread a thin layer of the creamy white sauce in the bottom of a 9×13 inch baking dish. Fill each tortilla with about 1/3 cup of shredded chicken and a sprinkle of Monterey Jack cheese. Roll up the tortilla and place it seam side down in the prepared baking dish.
- Top and Bake: Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack cheese over the top.
- Bake: Bake for 20 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let Rest: Let the enchiladas rest for 5 minutes before serving.
Enjoy these creamy white chicken enchiladas with your favorite sides! If you love creamy chicken recipes, be sure to try my Creamy Chicken Dumplings, a comforting and flavorful classic. Or, for another quick and easy meal, check out my Creamy Chicken Tortellini Soup.
How to Serve This creamy white chicken enchiladas Recipe
These creamy white chicken enchiladas are fantastic on their own, but here are some serving suggestions to elevate your meal:
- Side Salad: A fresh green salad with a light vinaigrette complements the richness of the enchiladas.
- Mexican Rice: Spanish rice or cilantro lime rice are classic pairings.
- Black Beans: A side of black beans adds extra protein and fiber.
- Toppings: Garnish with chopped cilantro, diced tomatoes, sour cream, or guacamole for added flavor and visual appeal. Consider a cool dollop of sour cream to offset the warmth!
How to Store This creamy white chicken enchiladas Recipe
Proper storage ensures your creamy white chicken enchiladas remain delicious for leftovers.
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 4 days.
- Freezing: Wrap individual enchiladas tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat enchiladas in the oven at 350°F (175°C) for 15 20 minutes, or until heated through. You can also microwave individual portions for 1 2 minutes, or until warm.
Tips to Make This creamy white chicken enchiladas Recipe
Here are some tips to ensure your creamy white chicken enchiladas are perfect every time:
- Ingredient Swaps: You can use shredded turkey instead of chicken. For a vegetarian option, use black beans, corn, and peppers in the filling.
- Success Tips: Don’t overfill the tortillas, or they may tear. Warm the tortillas slightly before filling to make them more pliable and easier to roll.
- Common Mistakes to Avoid: Overbaking can dry out the enchiladas. Watch them closely in the oven and remove them when the cheese is melted and bubbly.
- Pro Tips for Best Results: Use high quality ingredients for the best flavor. Freshly shredded cheese melts more smoothly than pre shredded cheese.
Why not try my Creamy Marsala Chicken for another equally delicious creamy chicken dinner?
Helpful Notes for This creamy white chicken enchiladas Recipe
Here are some extra details to consider for your creamy white chicken enchiladas creation:
- Chicken Details: Using rotisserie chicken saves time and adds great flavor. You can also cook your chicken by poaching, baking, or using an Instant Pot.
- Green Chilies: Mild or hot green chilies can be used depending on your preference.
- Equipment Recommendations: A 9×13 inch baking dish is ideal. A good whisk is essential for making a smooth and lump free sauce.
Variation of This creamy white chicken enchiladas Recipe
Want to mix things up with your dish? Here are some ideas:
- Seasonal Twists: Add roasted corn and poblano peppers in the summer or butternut squash and sage in the fall.
- Optional Versions: Add a layer of refried beans in the bottom of the dish before adding the enchiladas.
- Creative Modifications: Mix in some sautéed spinach or mushrooms into your chicken filling. Add your favorite hot sauce for extra heat in this chicken enchilada casserole.
What kind of tortillas are best for creamy white chicken enchiladas?
Flour tortillas are generally preferred for creamy white chicken enchiladas because they become soft and pliable when baked in the creamy sauce. Corn tortillas can be used, but they may be more prone to cracking.
How can I prevent my creamy white chicken enchiladas from being soggy?
To prevent sogginess, avoid overfilling the tortillas and don’t overbake the enchiladas. You can also lightly pan-fry or bake the tortillas before filling them to create a slight barrier against the sauce.
Can I make creamy white chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
What’s the best way to shred the chicken for creamy white chicken enchiladas?
You can shred the chicken using two forks, or for a quicker method, use an electric mixer on low speed. Be careful not to over-shred the chicken.
Conclusion
This creamy white chicken enchiladas recipe is a delightful twist on a classic dish, perfect for a cozy weeknight dinner or a special occasion. The combination of tender chicken, creamy sauce, and melted cheese is simply irresistible. Gather your ingredients, follow these simple steps, and get ready to enjoy a truly memorable meal. Let me know in the comments how yours turn out! I know you’ll love these creamy white chicken enchiladas.
Creamy White Chicken Enchiladas: The Easiest Casserole EVER
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy and comforting white chicken enchiladas with a rich sauce and shredded Monterey Jack cheese.
Ingredients
- 3 cups cooked chicken, shredded
- 10 medium corn tortillas
- 2 cups Monterey Jack cheese, shredded
- For the Creamy White Sauce:
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 4 oz can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1. Preheat oven to 350°F (175°C).
- 2. Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
- 3. Add Cream and Seasoning: Bring the sauce to a simmer, then reduce heat and stir in the heavy cream, sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes, or until the sauce has thickened slightly.
- 4. Assemble the Enchiladas: Spread a thin layer of the sauce in the bottom of a 9×13 inch baking dish. Fill each tortilla with about 1/3 cup of shredded chicken and a sprinkle of Monterey Jack cheese. Roll up the tortilla and place it seam side down in the prepared baking dish.
- 5. Top and Bake: Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack cheese over the top.
- 6. Bake for 20 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- 7. Let Rest: Let the enchiladas rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: enchiladas, chicken, creamy, white sauce, cheese