If you’re craving a dish that feels like a warm hug on a plate, this Creamy White Chicken Enchiladas Recipe is exactly what you need. Picture tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious sour cream and chicken broth sauce with a gentle kick from green chiles, all baked until golden and bubbling. This recipe combines simplicity and rich flavors in a way that will quickly make it a family favorite and a go-to comfort food for any night of the week.
Ingredients You’ll Need
The ingredients for this dish are straightforward yet essential to creating the perfect balance of creamy texture, hearty protein, and mild spice. Each one plays its own unique role to bring everything together harmoniously, whether it’s the savory chicken, the melted cheese that adds gooey indulgence, or the tangy sour cream that enriches the sauce.
- 2 cups cooked, shredded chicken: Using rotisserie chicken is a great shortcut that adds juicy flavor effortlessly.
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided: Cheese brings gooey cheesiness and helps bind the filling and topping beautifully.
- 8 flour tortillas (8-inch size): Soft and flexible, these tortillas roll easily around the filling and toast nicely in the oven.
- 3 tablespoons butter: Essential for creating the roux that thickens the sauce and adds a rich mouthfeel.
- 3 tablespoons all-purpose flour: Combines with butter to give the sauce its silky, creamy consistency.
- 2 cups chicken broth: Adds savory depth and moisture to the sauce, making it more flavorful than plain water.
- 1 cup sour cream: This is what makes the sauce creamy and tangy, balancing the cheeses perfectly.
- 1 can (4 oz) diced green chiles, drained: Adds a subtle but pleasant heat and fresh flavor characteristic to these enchiladas.
- Salt and pepper to taste: Simple seasonings that enhance every other ingredient and round out the dish.
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños: These garnishes add fresh brightness and a little kick when serving.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Preheat Your Oven and Prepare the Dish
Start by heating your oven to 375°F (190°C). A well-preheated oven ensures that your enchiladas bake evenly. Lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup a breeze later.
Step 2: Assemble the Enchiladas
In a large bowl, mix the shredded chicken with 1 cup of your chosen cheese. This mix will be the delicious filling inside every tortilla. Spoon the filling evenly onto each tortilla, roll them up tightly, and arrange them seam-side down in your prepared baking dish. This step sets the foundation for the perfect enchilada shape and ensures they stay intact while baking.
Step 3: Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter thoroughly. Whisk in the flour and cook until the mixture becomes bubbly and fragrant, about 1–2 minutes. This forms a roux, which will thicken your sauce beautifully. Gradually add the chicken broth, whisking constantly to avoid lumps, and cook until the sauce thickens, roughly 3 to 4 minutes.
Step 4: Stir in Sour Cream and Green Chiles
Remove the saucepan from heat and carefully stir in the sour cream and drained diced green chiles. These ingredients add the signature creaminess and gentle heat that make this enchiladas recipe stand out. Season with salt and pepper to taste, adjusting to suit your preferences.
Step 5: Pour Sauce, Add Cheese, and Bake
Pour the sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top for that beautiful golden crust. Bake in your preheated oven for 20 to 25 minutes until everything is bubbly, hot, and irresistibly golden brown on top.
Step 6: Cool Slightly and Garnish
Once baked, allow your enchiladas to rest for about 5 minutes to set slightly, making them easier to serve. Top with fresh chopped cilantro, diced tomatoes, or sliced jalapeños, if you like a pop of color and extra flavor that brightens the dish.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Fresh garnishes like cilantro, diced tomatoes, or jalapeños bring a zesty freshness and vibrant color to your creamy white chicken enchiladas recipe. They also add layers of flavor that contrast perfectly with the rich, cheesy interior.
Side Dishes
Pair these enchiladas with simple yet complementary sides such as Mexican rice, refried beans, or a fresh avocado salad. These sides provide texture and additional flavors that round out the entire meal wonderfully.
Creative Ways to Present
Serve your enchiladas family-style right from the baking dish for a cozy, casual vibe, or plate them individually with a drizzle of extra sauce and a dollop of sour cream for an elegant touch. You can even sprinkle some crushed tortilla chips on top for added crunch and a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and prevents the tortillas from drying out.
Freezing
This creamy white chicken enchiladas recipe freezes beautifully. Assemble and cover the baking dish tightly with foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
For best results, reheat leftovers in the oven at 350°F (175°C) until heated through and bubbly, about 15 to 20 minutes. This method preserves the sauce’s creaminess and the tortillas’ texture better than microwaving.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a traditional touch and a slightly different texture. Just warm them before assembling to make them more pliable and less likely to crack when rolled.
How spicy is this dish?
This recipe has a gentle heat from the diced green chiles, which is mild and approachable for most palates. You can adjust the spice level by using milder or hotter chiles or by adding jalapeños as a garnish.
Can I make this recipe vegetarian?
Yes, swap the chicken for sautéed mushrooms, beans, or roasted vegetables to create a delicious vegetarian version while keeping the creamy sauce intact.
What cheese works best for the filling and topping?
A Mexican cheese blend, Monterey Jack, or sharp cheddar all work wonderfully. Choose cheeses that melt well for gooey goodness and flavor.
Is this dish suitable for meal prep?
Definitely! It reheats well and can be made in advance, making it a fantastic option for busy weeknights or feeding a crowd with minimal fuss.
Final Thoughts
I can’t recommend this Creamy White Chicken Enchiladas Recipe enough to anyone looking to add a comforting and impressive dish to their rotation. It’s easy to prepare, packed with flavor, and guaranteed to become a favorite for family dinners or casual gatherings. Give it a try and enjoy the glowing smiles that will surely follow!
Print
Creamy White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired casserole featuring tender shredded chicken wrapped in flour tortillas, smothered in a rich, creamy sauce made from butter, flour, chicken broth, sour cream, and diced green chiles, then baked until bubbly and golden. This easy-to-make dish combines cheesy goodness with a flavorful sauce, perfect for a family dinner or casual get-together.
Ingredients
Chicken Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Enchiladas
- 8 flour tortillas (8-inch size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Toppings (Optional)
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Evenly divide this mixture among the 8 flour tortillas, rolling each tightly and placing them seam-side down in the prepared baking dish.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture becomes bubbly but not browned. Gradually whisk in the chicken broth and continue cooking for about 3–4 minutes until the sauce thickens.
- Add Sour Cream and Chiles: Remove the sauce from heat, then stir in the sour cream and drained diced green chiles. Season with salt and pepper to taste, ensuring the sauce is smooth and flavorful.
- Pour and Bake: Pour the creamy sauce evenly over the assembled enchiladas. Sprinkle the remaining ½ cup shredded cheese on top. Bake in the preheated oven for 20–25 minutes until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Let the enchiladas cool for about 5 minutes after baking. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños as desired. Serve warm and enjoy.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- You can substitute flour tortillas with corn tortillas if preferred, though flour tortillas hold the filling better in this recipe.
- Add jalapeños to the sauce or filling for extra heat.
- The sauce can be made ahead and refrigerated for up to 2 days.
- For a lighter version, use reduced-fat sour cream and cheese.
