If you are craving a dish that wraps comfort, flavor, and a touch of indulgence all in one, this Creamy White Chicken Enchiladas Recipe is your go-to delight. Imagine tender shredded chicken nestled inside soft flour tortillas, smothered in a luscious, creamy sauce with just the right kick from green chiles. It’s the kind of meal that feels like a warm hug on a plate, perfect for weeknights when you want something satisfying yet effortless. This recipe strikes the perfect balance, combining simple ingredients to create a rich, flavorful experience that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this dish lies in its straightforward ingredients, each playing a key role in building layers of deliciousness. From the tender chicken that provides hearty substance, to the creamy sour cream that adds velvety richness, every component is essential to achieving the perfect texture and taste.
- 2 cups cooked, shredded chicken: A versatile protein base; rotisserie chicken saves time and adds great flavor.
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided: Melts beautifully to bind and top the enchiladas with gooey goodness.
- 8 flour tortillas (8-inch size): Soft and pliable, these wrap the filling perfectly without overpowering it.
- 3 tablespoons butter: Adds richness and helps create a velvety sauce base.
- 3 tablespoons all-purpose flour: Thickens the sauce to creamy perfection.
- 2 cups chicken broth: Intensifies flavor and keeps the sauce light yet savory.
- 1 cup sour cream: Brings that signature creaminess and subtle tang.
- 1 can (4 oz) diced green chiles, drained: Adds a mild heat and brightness without overwhelming the dish.
- Salt and pepper to taste: Essential for balancing flavors.
- Optional: chopped cilantro, diced tomatoes, sliced jalapeños: Fresh garnishes that add color and extra zest.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by preheating your oven to 375°F (190°C), which ensures it’s perfectly hot to melt cheese and bubble the sauce without overcooking. Lightly grease a 9×13-inch baking dish to avoid sticking and to make cleanup a breeze—this simple prep sets the foundation for baking your enchiladas to golden, bubbly perfection.
Step 2: Mix Chicken and Cheese, Then Fill the Tortillas
In a mixing bowl, combine your shredded chicken with 1 cup of the shredded cheese. This mixture is where your enchiladas get their hearty, melty filling that is both cheesy and comforting. Divide the mixture evenly across each flour tortilla, rolling them up tightly to hold all that goodness inside. Place each rolled tortilla seam-side down in your prepared baking dish—it helps keep them snug and neat as they bake.
Step 3: Make the Creamy Sauce Base
Melt butter in a medium saucepan over medium heat, then whisk in the flour. This step creates a roux, which is the secret to a luxuriously thick sauce—cook it for 1 to 2 minutes until bubbly to cook off the raw flour taste. Gradually whisk in chicken broth and continue cooking until the sauce thickens, about 3 to 4 minutes. This slow process ensures a smooth, silky sauce that clings wonderfully to your enchiladas.
Step 4: Add Sour Cream and Green Chiles to the Sauce
Remove the sauce from heat before stirring in the sour cream and drained diced green chiles. This gently enriches the sauce while keeping the sour cream velvety, preventing curdling. Season with salt and pepper to taste, balancing the mild heat from the chiles and the tang from the sour cream for an unforgettable sauce flavor.
Step 5: Assemble and Bake
Pour the creamy sauce evenly over the assembled enchiladas, making sure every rolled tortilla is luxuriously coated. Sprinkle the remaining ½ cup of cheese on top to create a golden, bubbly crust as it bakes. Bake in your preheated oven for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and slightly golden around the edges—this is the moment where everything comes together into a warm, comforting delight.
Step 6: Cool Slightly and Garnish
After baking, let the enchiladas cool for about 5 minutes. This resting time allows the sauce to set slightly, making it easier to serve without losing any of that creamy goodness. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños for a fresh burst of color and flavor, adding a lovely contrast to the richness.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Fresh garnishes are the perfect way to brighten this rich dish. A sprinkle of chopped cilantro adds a fresh herbal note, diced tomatoes bring a juicy pop, and sliced jalapeños offer an optional kick of spice. These simple touches elevate the presentation and flavor, making your meal feel special and personalized.
Side Dishes
Pair this Creamy White Chicken Enchiladas Recipe with a crisp green salad dressed lightly with lime vinaigrette to cut through the richness. Mexican rice or refried beans also work beautifully alongside, boosting texture and making your meal even more satisfying and authentic.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with bubbly cheese and broiled briefly for a golden crust. Alternatively, roll enchiladas in a large casserole dish and cut into squares, perfect for family-style dinners or gatherings where guests can serve themselves.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully in an airtight container in the fridge for up to 3 days. The creamy sauce tends to seep further into the tortillas overnight, making them even more flavorful and tender the next day.
Freezing
You can freeze the assembled unenriched enchiladas (before baking) by wrapping tightly with foil and placing in a freezer-safe container. They will keep for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
Reheating
To reheat, cover with foil to prevent drying out and warm in a 350°F (175°C) oven until heated through, about 15 minutes. Alternatively, microwave individual portions covered to retain moisture, but baking helps maintain the delightful texture of the sauce and cheese topping.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a slightly different texture and authentic touch, though they can be a bit more fragile. To prevent cracking, warm them briefly before filling and rolling.
Is it possible to make this recipe vegetarian?
Yes, you can substitute the chicken with sautéed vegetables like mushrooms, zucchini, or beans for a hearty vegetarian version that still works beautifully with the creamy sauce.
Can I prepare the sauce in advance?
Definitely! The sauce can be made a day ahead and refrigerated. Just reheat gently before pouring it over the enchiladas for baking to maintain its creamy texture.
What type of cheese melts best for this recipe?
Cheeses like Monterey Jack, cheddar, or a Mexican blend melt beautifully and offer that gooey, flavorful topping. Mixing cheddar and Monterey Jack gives a nice balance of sharpness and creaminess.
How spicy is this dish?
This recipe has a mild kick from the green chiles, but you can adjust the heat level by adding or omitting jalapeños or using mild or hot chiles depending on your preference.
Final Thoughts
There is something incredibly comforting about making and sharing this Creamy White Chicken Enchiladas Recipe. It brings together simple ingredients into a dish that is rich, satisfying, and effortlessly delicious. Whether you’re cooking for family, friends, or just yourself, this recipe promises a bowl of warmth and joy that’s worth savoring. Don’t hesitate to give it a try and make it a beloved staple in your kitchen!
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: Tex-Mex
Description
Delicious creamy white chicken enchiladas made with tender shredded chicken, a rich sour cream and green chile sauce, and melted cheese, all baked to bubbly perfection. This comforting Tex-Mex dish is perfect for a family dinner or casual gathering, offering a delightful combination of creamy, cheesy, and mildly spicy flavors wrapped in soft flour tortillas.
Ingredients
Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 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
Topping and Garnish
- ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: chopped cilantro
- Optional: diced tomatoes
- Optional: sliced jalapeños
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Assemble Enchiladas: In a bowl, mix the shredded chicken with 1 cup of shredded cheese. Spoon an even amount of this mixture onto each flour tortilla, roll them tightly, and place them seam-side down in the prepared baking dish for a neat presentation.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes until the mixture is bubbly to cook out the raw flour taste. Slowly whisk in the chicken broth and keep stirring until the sauce thickens, about 3 to 4 minutes.
- Add Remaining Sauce Ingredients: Remove the saucepan from heat. Stir in the sour cream and drained diced green chiles. Season with salt and pepper according to your taste preference for balanced flavor.
- Top and Bake: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese over the top. Bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and golden.
- Cool and Garnish: Allow the enchiladas to cool for 5 minutes to set before serving. Garnish with optional chopped cilantro, diced tomatoes, and sliced jalapeños for added freshness and heat if desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and flavorful option that saves cooking time.
- You can substitute flour tortillas with corn tortillas if preferred, but they may be less pliable.
- For extra spice, add more jalapeños or a pinch of cayenne pepper to the sauce.
- The dish can be prepared ahead of time and baked just before serving.
- Leftovers keep well in the refrigerator for up to 3 days; reheat covered in the oven to maintain moisture.
