Creamy White Chicken Enchiladas Recipe

Introduction

White chicken enchiladas offer a creamy, comforting twist on a classic Mexican favorite. This dish combines tender chicken, soft tortillas, and a rich cream sauce topped with melted cheese for a satisfying meal perfect for any night of the week.

Ingredients

• 2 cups cooked chicken, shredded
• 8 flour tortillas
• 2 cups shredded cheese (such as Monterey Jack or mozzarella)
• 2 cups white cream sauce (such as a homemade or store-bought white enchilada sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Fill each tortilla with shredded chicken, then roll them up tightly and place them seam-side down in a baking dish.
2. Step 2: Pour the white cream sauce evenly over the rolled tortillas. Sprinkle shredded cheese generously on top.
3. Step 3: Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
4. Step 4: Let the enchiladas rest for a few minutes before serving to allow the flavors to meld together.

Tips & Variations

• Use leftover rotisserie chicken for a quick and flavorful filling.
• For extra flavor, add sautéed onions or green chilies to the chicken filling.
• Top with fresh cilantro, sour cream, or avocado slices before serving to brighten the dish.
• Substitute corn tortillas if you prefer a gluten-free option, but warm them before filling to prevent cracking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F (160°C) until warmed through, or microwave in short intervals to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes meal prep convenient for busy days.

What type of cheese works best for white chicken enchiladas?

Cheeses like Monterey Jack, mozzarella, or a mild white cheddar melt well and complement the cream sauce nicely. Feel free to mix cheeses for extra flavor and texture.

Creamy White Chicken Enchiladas Recipe

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★★★★★

4.9 from 115 reviews

Delicious and creamy White Chicken Enchiladas featuring tender chicken wrapped in soft tortillas, smothered in a rich cream sauce and melted cheese, then baked to golden perfection. This comforting Mexican-inspired dish is perfect for a family dinner or special occasion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped onion (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Tortillas

• 8 flour tortillas (6 to 8-inch size)

Cream Sauce

• 2 cups sour cream
• 1 cup heavy cream or half-and-half
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Topping

• 1 1/2 cups shredded Monterey Jack or white cheddar cheese
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the Cream Sauce: In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the sour cream and heavy cream until smooth. Add minced garlic, cumin, chili powder, salt, and pepper. Cook, stirring constantly, until the sauce thickens slightly, about 5 minutes. Remove from heat.
2. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Warm the tortillas slightly to make them pliable. Place a generous amount of shredded chicken and some cheese in the center of each tortilla. Roll the tortillas tightly and arrange them seam side down in a greased baking dish.
3. Add Sauce and Cheese: Pour the cream sauce evenly over the rolled tortillas, making sure each one is well covered. Sprinkle the remaining shredded cheese on top to create a bubbly cheesy crust.
4. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden on top.
5. Serve: Remove from oven and let cool for a few minutes. Garnish with fresh cilantro if desired and serve hot.

Notes

• You can add sautéed onions or green chilies to the chicken for extra flavor.
• Use corn tortillas instead of flour for a gluten-free option.
• Substitute Greek yogurt for sour cream to reduce calories.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.

Keywords: white chicken enchiladas, creamy chicken enchiladas, baked enchiladas, Mexican chicken recipe, comfort food