Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas: A Cozy Comfort Food Adventure

There’s something inherently comforting about a warm, cheesy dish of creamy white chicken enchiladas. The aroma of tender chicken mingled with spiced green chiles can whisk you away to a cozy kitchen, filled with laughter and love. Growing up, my family often gathered around the table for enchiladas, draped in velvety white sauce, a melty blanket of cheese on top, and served alongside our favorite garnishes. Every bite was a hug on a plate, reminding me of the warmth of family gatherings and cozy evenings in.

In these chilly months, an easy weeknight dinner like these creamy white chicken enchiladas is perfect for bringing a touch of warmth and joy to the table. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy nights, this recipe comes together in a snap, making it an easy weeknight dinner.

• Creamy and Indulgent: The silky white sauce perfectly envelopes each enchilada, making every bite an indulgent treat.

• Crowd-Pleasing: Whether it’s a family gathering or a cozy night in, these enchiladas are sure to please everyone at the table.

• Customizable: Play with ingredients to make it your own! You can easily switch up flavors or use what you have on hand.

• Meal Prep Friendly: Whip up these enchiladas ahead of time for a delightful, make-ahead meal solution.

What You’ll Need

Gather these simple ingredients for your Creamy White Chicken Enchiladas:

• 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)
• To taste: salt and pepper

How to Make Creamy White Chicken Enchiladas

Let’s create this cozy dish together:

1. Melt 3 tablespoons of butter in a large saucepan over medium heat. The fragrance of butter warming will instantly make your kitchen feel welcoming.

2. Whisk in the flour until it forms a smooth paste and turns a light golden, about 1 minute. This delightful mixture is the foundation for your velvety white sauce.

3. Gradually add the chicken broth to the roux, whisking constantly to avoid any lumps. Keep whisking until the sauce thickens and becomes smooth, around 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until everything is perfectly combined.

4. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a filling that delivers flavor in every bite.

5. Preheat your oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish – this step ensures that your enchiladas don’t stick!

6. Place about 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and arrange seam-side down in the prepared dish.

7. Pour the remaining white sauce evenly over the rolled enchiladas, completely covering them in that luscious, creamy goodness. Sprinkle the remaining Monterey Jack and cheddar cheese over the top. This will give you that golden, bubbly finish we all crave.

8. 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. It’s important to let the dish rest for about 5 minutes before serving; this allows the sauce to set properly.

Variations & Creative Twists

Feeling adventurous? Here are some fun ways to customize your creamy white chicken enchiladas:

• Zesty Twist: Add some lime juice or diced jalapeños to the filling for a refreshing, zesty kick that brightens the dish.

• Veggie Lovers: Substitute some chicken for black beans or sautéed bell peppers to create a lovely vegetarian option.

• Topping Ideas: After baking, top with avocado slices, diced tomatoes, or crispy tortilla strips for extra texture and flavor.

• Rich and Smoky: Incorporate some diced smoked turkey or chorizo for a rich, smoky flavor that will elevate your enchiladas to another level.

Chef Emma’s Helpful Tips

Here are my best kitchen secrets for perfect creamy white chicken enchiladas:

• Make-Ahead Magic: Assemble the enchiladas early in the day or even the night before. Just cover them tightly and store them in the fridge until you’re ready to bake.

• Ingredient Swaps: Don’t have shredded chicken? Use leftover turkey or even tofu for a fantastic vegetarian option.

• Storage Suggestions: Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Nutrition Information per Serving

• Serving Size: 1 enchilada
• Calories: 450
• Carbohydrates: 30g
• Sugars: 2g
• Fat: 25g
• Protein: 30g
• Sodium: 800mg

Frequently Asked Questions

• Can I make this ahead? Absolutely! Prepare the enchiladas, cover them tightly with foil, and bake them the next day.

• Can I use different ingredients? Yes! Feel free to swap out chicken for turkey, use different cheese, or add your favorite vegetables.

• How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.

• How long does it last? If stored properly, your creamy white chicken enchiladas will last about 3 days in the refrigerator.

Wrapping It Up

These Creamy White Chicken Enchiladas have a special place in my heart and on my table. With their indulgent layers of creamy sauce and cheesy goodness, they bring warmth and comfort to any occasion. I hope you enjoy making these cozy enchiladas as much as I do!

Save this Creamy White Chicken Enchiladas recipe to your Pinterest board so it’s ready when you need a comforting treat! Happy cooking!

Creamy White Chicken Enchiladas

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• Author: Chef Emma
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

Comforting and creamy white chicken enchiladas wrapped in flour tortillas and draped in a luscious sauce, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 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 room temperature sour cream
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

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Instructions

1. Melt butter in a large saucepan over medium heat.
2. Whisk in flour until smooth and light golden, about 1 minute.
3. 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.
4. In a bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup of cheese. Mix well.
5. Preheat oven to 350°F. Spread a thin layer of white sauce in a greased 9×13 baking dish.
6. Place about 1/3 cup of chicken mixture in each tortilla, roll tightly, and place seam-side down in the dish.
7. Pour remaining white sauce over the enchiladas and sprinkle remaining cheese on top.
8. Bake uncovered for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.

Notes

Make ahead by assembling enchiladas and refrigerating until ready to bake. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg

Keywords: enchiladas, creamy, chicken, comfort food, Mexican, easy dinner