Creamy White Chicken Enchiladas: A Family Favorite (Print Version)
Make creamy white chicken enchiladas with a rich, savory sauce. This easy recipe brings comforting flavors to your table, perfect for any weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
# Ingredients:
→ Enchilada Base
01 -
3-4 cups cooked chicken breast, shredded
02 -
10-12 medium (8-inch) flour tortillas
03 -
2 cups Monterey Jack cheese, shredded
→ Creamy Sauce Essentials
04 -
1/2 cup (1 stick) unsalted butter
05 -
1/2 cup all-purpose flour
06 -
3 cups chicken broth, low sodium
07 -
1 cup heavy cream
08 -
1/2 cup sour cream
→ Flavor Boosters
09 -
1 (4 oz) can diced green chilies, mild (undrained)
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon cumin
13 -
Salt and black pepper, to taste
→ Finishing Touches
14 -
Fresh cilantro, chopped, for garnish
15 -
1/2 cup extra shredded Monterey Jack or Colby Jack, for topping
# Instructions:
01 -
First things first, get that chicken shredded! I usually just pull apart a rotisserie chicken for these Creamy White Chicken Enchiladas because, honestly, who has time to cook chicken from scratch on a weeknight? In a medium bowl, mix your shredded chicken with about half a cup of the Monterey Jack cheese, the diced green chilies (liquid and all!), garlic powder, onion powder, cumin, salt, and pepper. Give it a good stir until everything is happily combined. This is where the magic starts to happen, flavor-wise, so don't be shy about seasoning!
02 -
Now for the star of these enchiladas – the sauce! In a large saucepan or Dutch oven, melt the butter over medium heat. Once it's shimmering, sprinkle in the flour. Whisk, whisk, whisk for about 1-2 minutes until it forms a pale golden roux. It'll smell a little nutty, which is good! Slowly, I mean <em>slowly</em>, pour in the chicken broth while whisking constantly to avoid any lumps. This is where I always get a little nervous, but a steady pour and constant whisking is key. Let it simmer and thicken for a few minutes.
03 -
Once your sauce is nicely thickened, reduce the heat to low. Stir in the heavy cream and sour cream. This is where the sauce transforms into that rich, velvety texture that makes these Creamy White Chicken Enchiladas so irresistible. Keep stirring until it's smooth and heated through, but don't let it boil once the dairy is in, or it might separate. I made that mistake once, and my sauce looked... broken. Taste it, adjust salt and pepper if needed. You want it flavorful!
04 -
Alright, assembly time! Pour about 1/2 cup of your glorious creamy sauce into the bottom of a 9x13 inch baking dish; just spread it around to coat. Take one tortilla, spoon a generous amount of the chicken mixture down the center, and roll it up tightly. Place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and chicken mixture. My kitchen usually looks like a tornado hit it at this stage, but it's all part of the fun, right?
05 -
Once all your enchiladas are snuggled in the dish, pour the remaining creamy sauce evenly over the top. Make sure every single rolled tortilla gets a good coating! Sprinkle with the remaining Monterey Jack cheese (or extra Colby Jack, if you're like me and can't resist). Cover the dish loosely with foil. Pop it into a preheated oven at 375°F (190°C) and bake for 20 minutes. This lets all those flavors meld together beautifully.
06 -
After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly, golden brown, and slightly caramelized at the edges. Oh, the smell that fills your kitchen at this point is just incredible! Let the Creamy White Chicken Enchiladas rest for about 5-10 minutes before serving. This helps the sauce settle and makes them easier to cut. Garnish with fresh chopped cilantro, and maybe a dollop of extra sour cream if you're feeling fancy. Dig in!
# Notes:
01 -
Don't boil the sauce after adding dairy, it will curdle. Keep it low and just heat through.
02 -
Always shred your own cheese! Pre-shredded has cellulose that prevents smooth melting.
03 -
Warm your tortillas slightly before rolling; it makes them pliable and prevents tearing.
04 -
Serve with a crisp side salad to cut through the richness, or a cold Mexican lager.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large saucepan or Dutch oven
03 -
whisk
04 -
mixing bowls
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 30 g
Total Carbohydrate: 25 g
Protein: 25 g