Creamy White Chicken Enchiladas

introduction

This simple recipe makes creamy white chicken enchiladas that taste warm and comforting. You need cooked chicken, a creamy white sauce, cheese, and tortillas. These enchiladas bake until bubbly and golden. Serve with a side like a crusty roll or try pairing with Amish white bread such as Amish white bread for a homey meal.

why make this recipe

• It cooks fast and uses easy ingredients.
• The sauce is silky and mild, good for kids and grown-ups.
• You can use rotisserie chicken to save time.
• The dish freezes and reheats well for quick meals later.

how to make Creamy White Chicken Enchiladas

1. Make the white sauce: melt butter, whisk in flour, cook 1 minute until light golden.
2. Whisk in chicken broth slowly and cook until thick and smooth, about 3–4 minutes.
3. Remove from heat and stir in sour cream, cumin, salt, and pepper.
4. Mix filling: combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese.
5. Preheat oven to 350°F. Spread a thin layer of sauce in a greased 9×13 dish.
6. Place about 1/3 cup filling in each tortilla, roll, and place seam-side down in the dish.
7. Pour remaining sauce over enchiladas and top with the rest of the cheese.
8. Bake uncovered 25–30 minutes until bubbling and cheese is golden. Let rest 5 minutes before serving.

You can find other casserole ideas like a crunchy Doritos chicken casserole for a different dinner twist at Cheesy and Crunchy Doritos Chicken Casserole.

Ingredients :

• 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)
• Salt and pepper to taste

Directions :

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
3. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
4. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
5. Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
6. Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
7. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

how to serve Creamy White Chicken Enchiladas

Serve hot. Add fresh cilantro, a squeeze of lime, or a spoon of salsa on top. Offer sour cream and chopped tomatoes on the side. A light salad or simple rice pairs well.

how to store Creamy White Chicken Enchiladas

• To refrigerate: cool completely, cover tightly, and store up to 3 days.
• To freeze: assemble in a freezer-safe dish, cover well, freeze up to 2 months. Thaw overnight in fridge before baking.
• To reheat: bake covered at 350°F until hot, or microwave single servings until warmed through.

tips to make Creamy White Chicken Enchiladas

• Use warm tortillas so they roll without cracking.
• Keep sour cream at room temperature for a smooth sauce.
• Taste the sauce and adjust salt and pepper before pouring over enchiladas.
• Shred chicken finely so filling spreads easily.
• For extra flavor, lightly sauté the onion first. You can also turn leftovers into a new meal like beef versions found here: Beef Enchiladas.

variation (if any)

• Add cooked corn, black beans, or bell peppers to the filling.
• Use corn tortillas for a different texture.
• Stir in chopped green onions or jalapeños for heat.
• Swap Monterey Jack for pepper jack for more spice.

FAQs

Q: Can I make the sauce ahead?
A: Yes. Make the sauce, cool, and refrigerate up to 2 days. Reheat gently and stir before using.

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is great and saves time.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free flour for the roux and gluten-free tortillas.

Q: How do I stop tortillas from getting soggy?
A: Warm the tortillas and do not overfill. Bake just until heated and bubbly.

Q: Can I add more cheese?
A: Yes. Add more cheese to taste, but keep sauce balance in mind.

Conclusion

If you want more ideas or similar recipes, check these helpful pages: Creamy White Chicken Enchiladas – The Country Cook, Creamy White Chicken Enchiladas (Quick & Easy Dinner Recipe), and White Chicken Enchiladas {Best Homemade Sauce!} Gonna Want ….

Creamy White Chicken Enchiladas

This simple recipe makes creamy white chicken enchiladas that taste warm and comforting, featuring a silky mild sauce and plenty of cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 400 kcal

Ingredients

  

For the white sauce

• 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
• Salt and pepper to taste

For the filling

• 3 cups cooked shredded chicken rotisserie works great
• 1 small onion diced
• 1/2 cup diced green chiles canned or fresh
• 1/4 cup chopped fresh cilantro chopped
• 2 cups shredded Monterey Jack cheese divided
• 1 cup shredded cheddar cheese divided

For assembling

• 8-10 medium size flour tortillas

Instructions

 

Making the White Sauce

• Melt butter in a large saucepan over medium heat.
• Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
• Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
• Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
• Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.

Mixing the Filling

• In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
• Mix thoroughly to create a well-distributed filling.

Assembling and Baking

• Preheat oven to 350°F.
• Spread a thin layer of white sauce in bottom of greased 9x13 baking dish.
• Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
• Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining Monterey Jack and cheddar cheese over the top.
• Bake uncovered for 25-30 minutes until bubbling and cheese is golden.
• Remove from oven and let rest for 5 minutes before serving.

Notes

Serve hot with fresh cilantro, a squeeze of lime, or a spoon of salsa on top. Offer sour cream and chopped tomatoes on the side. A light salad or simple rice pairs well. For variations, add cooked corn, black beans, or bell peppers to the filling.

Keyword Comfort Food, Creamy White Chicken Enchiladas, Easy Dinner, Enchiladas