If you’re craving something that brings together comfort and zest in one delicious package, this Creamy White Chicken Enchiladas Recipe is an absolute winner. Imagine tender shredded chicken wrapped in soft flour tortillas, all smothered in a luscious, creamy sauce with just the right hint of green chiles to brighten every bite. It’s the kind of dish that makes your kitchen smell incredible, draws everyone to the table, and disappears in minutes. Whether for a weeknight dinner or a casual gathering, this recipe is destined to become a new favorite in your culinary rotation.
Ingredients You’ll Need
Gathering simple, yet essential ingredients ensures that every element of this dish shines. Each plays a vital role in building layers of flavor, texture, and color that will make your enchiladas sing.
- 2 cups cooked, shredded chicken: Rotisserie chicken works perfectly for tender, flavorful meat without extra effort.
- 1 ½ cups shredded cheese: Use cheddar, Monterey Jack, or a Mexican blend for melty, gooey deliciousness.
- 8 flour tortillas (8-inch size): These provide the soft, sturdy wrap to hold all the fillings together.
- 3 tablespoons butter: Adds richness and helps create the roux for the creamy sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce to a perfect creamy consistency.
- 2 cups chicken broth: Builds flavor and moisture in the sauce without overpowering.
- 1 cup sour cream: Delivers tang and creaminess for a luscious sauce base.
- 1 can (4 oz) diced green chiles, drained: Brings a gentle kick and fresh flavor to balance the creaminess.
- Salt and pepper to taste: Essential to season and brighten all the flavors.
- Optional toppings (cilantro, diced tomatoes, sliced jalapeños): Add bursts of color and freshness when serving.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Prepare Your Baking Dish and Chicken Filling
First, preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This ensures your enchiladas don’t stick and bake up beautifully. Next, combine your shredded chicken with 1 cup of shredded cheese in a bowl—this mixture will be the hearty filling that melts delightfully inside each tortilla.
Step 2: Assemble the Enchiladas
Now, divide the chicken and cheese filling evenly across the tortillas. Roll each one up tightly and place them seam-side down in your prepared dish. This keeps them snug and neat during baking, making sure that each enchilada holds its shape and fills your plate perfectly.
Step 3: Make the Creamy White Sauce
In a medium saucepan over medium heat, melt your butter and whisk in the flour. Cook this mixture for 1 to 2 minutes until it’s bubbly—this is the start of your roux, which will thicken the sauce gorgeously. Then, gradually whisk in the chicken broth and keep cooking for about 3 to 4 minutes until the sauce thickens to a smooth, creamy texture.
Step 4: Finish the Sauce with Cream and Chiles
Take the pan off the heat and stir in the sour cream along with the diced green chiles. The sour cream adds delightful tang and silkiness, while the green chiles contribute a mild heat and vibrant flavor. Season the sauce with salt and pepper to taste, making sure it’s perfectly balanced before pouring.
Step 5: Bake to Perfection
Pour your creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top, then pop the whole thing in the oven. Bake for 20 to 25 minutes or until the sauce is bubbly and the cheese turns a gorgeous golden brown.
Step 6: Let it Rest and Garnish
Once out of the oven, let the enchiladas cool for about 5 minutes. This resting time helps everything set up just right. Top with chopped cilantro, diced tomatoes, or sliced jalapeños if you love a fresh or spicy pop. Then get ready to dive in!
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
A sprinkle of fresh chopped cilantro, juicy diced tomatoes, or a few slices of jalapeños can brighten the plate and add layers of fresh flavor and color that complement the creamy richness beautifully. Don’t be shy with garnishes—they turn good into unforgettable.
Side Dishes
Pair your enchiladas with simple sides like Spanish rice, black beans, or a crisp green salad for balance. A scoop of guacamole or a dollop of extra sour cream on the side also elevates the meal with cool creaminess and texture contrast.
Creative Ways to Present
For a fun twist, serve individual enchiladas in mini casserole dishes or layered in a skillet for a more rustic feel. You could even share the filling open-faced on tostadas for a crunchy variation that keeps the creamy sauce front and center.
Make Ahead and Storage
Storing Leftovers
After enjoying your enchiladas, let any leftovers cool completely before covering tightly and storing them in the fridge. They will keep well for up to 3 days, making a speedy lunch or dinner option ready to heat and enjoy.
Freezing
This Creamy White Chicken Enchiladas Recipe freezes wonderfully. Assemble the enchiladas and sauce in a freezer-safe dish but hold off on baking. Wrap tightly, freeze for up to 2 months, then thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through and bubbly. You can also microwave individual portions, but baking keeps the sauce creamy and the cheese beautifully melted.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a different texture and a bit of traditional flavor, but they’re more delicate, so soak them briefly in warm water before rolling to prevent cracking.
Is this dish very spicy?
The recipe has mild heat from the green chiles, but you can adjust the spice level by choosing mild or hot chiles and adding jalapeños in the garnish or filling if you crave more kick.
Can I make this vegetarian?
Yes! Substitute the chicken with beans, roasted vegetables, or a plant-based chicken alternative, and use vegetable broth in place of chicken broth for a satisfying meat-free version.
What kind of cheese works best?
A Mexican cheese blend or a mix of cheddar and Monterey Jack melts beautifully and offers the perfect balance of flavor and gooey texture for these enchiladas.
How long can I make the sauce in advance?
You can prepare the creamy white sauce up to a day ahead and store it in the refrigerator. Just warm it gently before pouring over the enchiladas to avoid any curdling or separation.
Final Thoughts
There’s something truly special about this Creamy White Chicken Enchiladas Recipe that feels like a warm hug on a plate. It’s easy enough for a busy night yet impressive enough to share with friends and family. I can’t wait for you to try it and see how it quickly becomes a go-to comfort classic in your home. Happy cooking!
Print
Creamy White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Creamy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce made from butter, flour, chicken broth, sour cream, and green chiles. Baked to bubbly perfection and topped with melted cheese, this comforting Mexican-inspired dish is perfect for a family dinner or entertaining guests.
Ingredients
Enchiladas
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 8 flour tortillas (8-inch size)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble enchiladas: In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Divide this mixture evenly among the tortillas, rolling each one tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Make the white sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbly, ensuring the raw flour taste is cooked out.
- Thicken the sauce: Gradually whisk in the chicken broth and continue cooking for 3–4 minutes until the sauce thickens to a smooth consistency.
- Finish the sauce: Remove the saucepan from heat. Stir in the sour cream and drained diced green chiles. Season with salt and pepper according to taste.
- Top and bake: Pour the creamy white sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining ½ cup shredded cheese on top. Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the cheese is golden.
- Serve: Allow the enchiladas to cool for 5 minutes before serving. Garnish with chopped cilantro, diced tomatoes, and sliced jalapeños if desired for added flavor and color. Serve warm.
Notes
- Use rotisserie chicken or any leftover cooked chicken to save time.
- Flour tortillas are preferred for their softness and flexibility in this recipe.
- You can customize the cheese blend according to your taste preferences.
- Adjust the level of spiciness by adding more or fewer diced green chiles and jalapeños.
- If sour cream is unavailable, you may substitute with Greek yogurt for a tangy twist.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
