Creamy White Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
