Creamy White Chicken Enchiladas Recipe
Introduction
White Chicken Enchiladas are a comforting twist on the classic Mexican dish, featuring tender chicken wrapped in tortillas and baked with a creamy sauce and melted cheese. This easy recipe is perfect for a flavorful weeknight dinner that everyone will enjoy.
Ingredients
- 2 cups cooked chicken, shredded
- 8 small flour tortillas
- 2 cups shredded cheese (such as Monterey Jack or mozzarella)
- 1 ½ cups creamy white sauce (such as a cream-based enchilada sauce or a homemade béchamel with green chilies)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Warm the tortillas slightly to make them pliable for rolling.
- Step 2: Spoon some shredded chicken onto each tortilla, roll them up tightly, and place seam-side down in a baking dish.
- Step 3: Pour the creamy white sauce evenly over the rolled tortillas, then sprinkle the shredded cheese generously on top.
- Step 4: Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Step 5: Remove from the oven and let cool for a few minutes before serving.
Tips & Variations
- Try adding sautéed onions, green chilies, or fresh cilantro to the chicken filling for extra flavor.
- For a lighter version, use low-fat cheese and a light cream sauce or substitute with plain yogurt mixed with a little broth.
- Serve with a side of guacamole, sour cream, or a fresh salsa to complement the dish.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15 minutes. Microwaving is quick but may affect the texture of the sauce and tortillas.
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 a day in advance, cover, and refrigerate. Bake them when ready to serve, adding a few extra minutes to the baking time if baking from cold.
What type of cheese works best for white chicken enchiladas?
Monterey Jack and mozzarella are popular choices for their mild flavor and excellent melting qualities, but you can also use a blend of white cheeses like cheddar or queso blanco to suit your taste.
PrintCreamy White Chicken Enchiladas Recipe
These White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in tortillas, smothered with a creamy white sauce and melted cheese, then baked to bubbly perfection. Perfect for a satisfying weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
Enchiladas
- 8–10 flour tortillas
- 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and mozzarella)
Cream Sauce
- 2 cups white cream sauce (such as a homemade white gravy or sour cream based sauce)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Cream Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, continuing to stir until the sauce thickens. Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper until smooth.
- Fill the Tortillas: Warm the tortillas slightly to make them pliable. Spoon shredded chicken evenly down the center of each tortilla, then roll them up tightly.
- Assemble the Enchiladas: Place the rolled tortillas seam-side down in a greased baking dish. Pour the prepared cream sauce evenly over the top of the tortillas, ensuring they are well covered. Sprinkle shredded cheese generously over the sauce.
- Bake: Preheat your oven to 375°F (190°C). Bake the assembled enchiladas uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, chopped green onions, or sliced jalapeños if desired.
Notes
- For a spicier version, add diced green chilies or jalapeños to the chicken filling or sauce.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.
- You can substitute cooked rotisserie chicken or use leftover chicken from any recipe.
- To make this gluten-free, use gluten-free tortillas and substitute the flour in the sauce with a gluten-free alternative like cornstarch.
Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, chicken tortillas, Mexican casserole
