Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas Recipe: A Delicious, Cheesy Comfort Dish

Creamy white chicken enchiladas are a fantastic twist on traditional enchiladas. Made with shredded chicken, tortillas, and a rich, creamy sauce, this dish is incredibly satisfying and packed with flavor. It’s perfect for family dinners, potlucks, or any time you’re craving some comforting, cheesy goodness. The creamy white sauce, made with sour cream and green chilies, adds a tangy richness that sets these enchiladas apart.
Ingredients
For the Chicken Filling:

3 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
½ tsp chili powder
10 small flour tortillas

For the Creamy White Sauce:

3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (mild or hot, depending on preference)
½ tsp garlic powder
Salt and pepper to taste

For Topping:

1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Fresh cilantro (optional, for garnish)

Step-by-Step Instructions
Step 1: Prepare the Chicken Filling

Shred the Chicken: If using rotisserie chicken, remove the skin and bones, and shred the meat into bite-sized pieces. If cooking your own chicken, you can bake, boil, or poach chicken breasts and then shred them.
Mix the Filling: In a large bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese, 1 cup of cheddar cheese, garlic powder, onion powder, cumin, chili powder, and a pinch of salt and pepper. Mix until everything is well combined.

Step 2: Assemble the Enchiladas

Preheat the Oven: Preheat your oven to 350°F (175°C).
Fill the Tortillas: Lay each flour tortilla flat and spoon about ¼ to ⅓ cup of the chicken mixture down the center. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and chicken filling.

Step 3: Make the Creamy White Sauce

Melt the Butter: In a medium saucepan over medium heat, melt the butter.
Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly golden and no longer raw.
Add Chicken Broth: Gradually whisk in the chicken broth, making sure to whisk out any lumps. Continue to cook, stirring frequently, until the mixture thickens and starts to simmer, about 3-5 minutes.
Stir in Sour Cream and Chilies: Remove the pan from the heat and stir in the sour cream and diced green chilies. Add garlic powder, salt, and pepper to taste. The sauce should be creamy and smooth.

Step 4: Pour the Sauce and Bake

Pour Over Enchiladas: Pour the creamy white sauce evenly over the rolled enchiladas in the baking dish. Make sure all the enchiladas are fully coated in the sauce.
Add Cheese: Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the top of the sauce-covered enchiladas.

Step 5: Bake and Serve

Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown.
Broil for Extra Crispiness (Optional): If you prefer a crispy cheese topping, turn on the broiler for the last 2-3 minutes of baking, but watch closely to prevent burning.
Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped cilantro for added color and flavor, if desired.

Tips for Perfect Creamy White Chicken Enchiladas

Use Pre-Cooked Chicken: To save time, use rotisserie chicken or leftover cooked chicken from another meal. It makes the preparation faster and easier.
Don’t Overcook the Sauce: When making the white sauce, be careful not to let it boil after adding the sour cream, as it could curdle. Remove from heat and stir until smooth.
Flour Tortillas vs. Corn Tortillas: Flour tortillas are typically used in creamy enchiladas, but if you prefer the texture and flavor of corn tortillas, feel free to use them instead.
Add More Heat: If you love spicy food, you can use hot green chilies or add a few dashes of your favorite hot sauce to the chicken filling or the sauce.

Variations

Green Chile Chicken Enchiladas: Add extra green chilies to the sauce and filling, or mix in a can of green enchilada sauce for a tangier, spicier version.
Vegetarian Enchiladas: Swap the chicken for black beans, sautéed bell peppers, and corn to create a vegetarian-friendly version.
Cream Cheese Enchiladas: Add a few tablespoons of cream cheese to the chicken filling for an even richer, creamier texture.

FAQs
Can I Make These Enchiladas Ahead of Time?

Yes! You can assemble the enchiladas up to one day in advance. Simply cover the dish tightly with plastic wrap or foil and refrigerate. When ready to bake, remove from the fridge, pour the sauce over, and bake as directed.
How Long Do Leftovers Last?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a 350°F oven until warmed through.
Can Creamy White Chicken Enchiladas Be Frozen?

Yes, these enchiladas freeze well! Assemble the enchiladas and cover the dish tightly with foil (before adding the sauce). When ready to cook, thaw in the fridge overnight, pour the sauce on top, and bake as directed. You can also freeze the leftovers after baking and reheat them later.
Nutritional Information (per serving):

Calories: 480
Protein: 28g
Carbohydrates: 36g
Fat: 24g
Sodium: 950mg
Fiber: 3g

Creamy white chicken enchiladas are a delicious and comforting meal that’s sure to become a family favorite. With tender chicken, gooey cheese, and a tangy, rich sauce, these enchiladas are packed with flavor and are surprisingly easy to make. Whether for a weeknight dinner or a special gathering, this recipe is always a hit!