If you have a hankering for something cozy, flavorful, and incredibly satisfying, this White Chicken Enchiladas Recipe is about to become your new go-to comfort food. Imagine tender shredded chicken wrapped in soft tortillas, all smothered in a luscious creamy sauce with a hint of spice and topped with gooey melted cheese. This dish strikes the perfect balance between rich and fresh, making it a true crowd-pleaser any day of the week. Plus, it’s straightforward enough for a weeknight dinner yet impressive enough to serve when you want to wow your friends or family!
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays a vital role in building the layers of flavor and texture in the White Chicken Enchiladas Recipe. From the creamy sauce to the tender chicken and the melty cheese, every element adds delicious depth and color to the dish.
- 2 1/2 tbsp butter: The base for the creamy sauce, adds richness and a smooth texture.
- 3 tbsp flour: Helps thicken the sauce to the perfect consistency without lumps.
- 1 cup milk: Gives the sauce a creamy, velvety body.
- 1/2 cup light sour cream: Adds tanginess and enhances the creaminess of the sauce.
- 1 cup chicken broth: Infuses the sauce with savory depth for a rich flavor profile.
- 1/2 tsp cumin powder: Brings warm, earthy spice that complements the chicken beautifully.
- 2 tbsp finely chopped jalapeños or canned green chilies: Offers just the right kick of heat and brightness.
- 1/2 tsp salt + pepper: Essential seasoning to balance and elevate flavors.
- 2 1/2 cups shredded cooked chicken: The heart of the enchiladas, tender and ready to soak up the sauce.
- 1 cup frozen corn: Adds sweetness and a slight crunch for texture contrast.
- 1/2 cup sliced scallions: Brings freshness and a subtle onion flavor.
- 2 cups grated cheese: Melts perfectly to create a golden, bubbly topping.
- 8 tortillas (flour or corn): The wrap that holds everything together, soft and pliable.
How to Make White Chicken Enchiladas Recipe
Step 1: Make the Creamy Sauce
Start by melting butter in a saucepan over medium heat. Whisk in the flour and cook for a couple of minutes until it’s lightly golden and bubble-free to get rid of the raw flour taste. Gradually add the milk and sour cream, stirring constantly until the sauce thickens. Pour in the chicken broth, then add cumin, jalapeños or green chilies, salt, and pepper. Simmer gently for a few minutes to let all the flavors marry into a rich and smooth white sauce.
Step 2: Prepare the Filling
In a mixing bowl, combine the shredded chicken, corn, and sliced scallions. This mix will bring varied textures and mild sweetness that complements the creamy sauce perfectly. Season with a little salt and pepper to balance the taste before filling the tortillas.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly warm the tortillas so they’re pliable and won’t crack when rolled. Spoon a generous amount of the chicken mixture into each tortilla, then roll them up snugly and place seam-side down in a baking dish. Pour the creamy sauce over the arranged enchiladas, making sure each one is beautifully coated. Sprinkle the grated cheese evenly over the top to finish.
Step 4: Bake to Perfection
Pop the baking dish into the oven and bake uncovered for about 20-25 minutes until the cheese is melted and bubbly with golden spots. The sauce will continue to thicken and soak into the tortillas, resulting in enchiladas that are creamy, saucy, and incredibly comforting. Let them cool for a few minutes before serving to enjoy every flavor in harmony.
How to Serve White Chicken Enchiladas Recipe
Garnishes
A sprinkle of freshly chopped cilantro or extra sliced scallions adds a pop of color and fresh aroma that brightens this rich dish. A dollop of sour cream or a slice of ripe avocado can add a cool, creamy contrast to the warm enchiladas. For an extra zing, a squeeze of lime juice on top can lift all the flavors beautifully.
Side Dishes
The creamy texture and hearty flavors of the White Chicken Enchiladas Recipe pair wonderfully with light and crisp sides. Consider serving it alongside a simple green salad with a tangy vinaigrette, Mexican-style rice, or black beans for a wholesome and satisfying meal. Grilled vegetables or roasted corn also complement the dish perfectly.
Creative Ways to Present
If you want to impress guests, serve individual enchilada servings in small ramekins baked and topped with fresh herbs. Alternatively, create a layered enchilada casserole by repeating layers of tortillas, filling, and sauce. For a fun twist, wrap these enchiladas in foil parcels for a picnic or potluck invitation that stands out.
Make Ahead and Storage
Storing Leftovers
Leftovers of this White Chicken Enchiladas Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and enchiladas together helps retain moisture and flavor, making each bite just as delightful the next day.
Freezing
You can freeze the assembled enchiladas before baking by wrapping the baking dish tightly with plastic wrap and aluminum foil. Stored this way, they’ll last up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed to keep the flavors fresh and the texture tender.
Reheating
Reheat individual portions in the microwave for a quick fix or cover the leftover enchiladas with foil and bake them in a 350°F (175°C) oven until warmed through and the cheese is bubbly again. Reheating gently preserves the creamy sauce’s luscious texture without drying out the tortillas.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that can save time and still deliver great flavor. Just shred it up and mix it right in with the other filling ingredients.
What type of cheese works best in White Chicken Enchiladas Recipe?
Mexican cheeses like Monterey Jack or a mild cheddar melt well and complement the creamy sauce beautifully, but you can also experiment with mozzarella or a blend for different textures and flavors.
Are these enchiladas spicy?
The heat level is mild and can be easily adjusted by controlling the amount or type of jalapeños or green chilies you use. Feel free to omit for a no-heat version or add extra peppers for more kick.
Can I make this recipe gluten-free?
Yes, simply use corn tortillas and make sure to use a gluten-free flour substitute for the sauce. Many gluten-free blends work well to thicken the sauce without sacrificing creaminess.
What should I do if my sauce is too thick?
If your sauce thickens too much, just whisk in a little extra chicken broth or milk to loosen it up and reach the desired consistency before pouring over the enchiladas.
Final Thoughts
This White Chicken Enchiladas Recipe is one of those dishes that feels like a warm hug on a plate—easy to make, bursting with flavor, and truly comforting. Whether you’re feeding family, inviting friends over, or just treating yourself, I promise this recipe will quickly become a favorite. Grab your ingredients, embrace the cooking fun, and enjoy the delicious results!
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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
This White Chicken Enchiladas recipe features tender shredded chicken enveloped in warm tortillas, smothered in a creamy white sauce with hints of cumin and jalapeños. Topped with melted cheese and baked to perfection, these enchiladas offer a comforting and flavorful twist on a classic Mexican dish.
Ingredients
White Sauce
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 2 tbsp finely chopped jalapeños OR canned green chilies
- 1/2 tsp salt
- Pepper, to taste
Filling
- 2 1/2 cups shredded cooked chicken (poached chicken breast recommended)
- 1 cup frozen corn
- 1/2 cup sliced scallions
- Salt and pepper, to taste
Assembly
- 2 cups grated cheese (e.g., Monterey Jack, cheddar, or a blend)
- 8 tortillas (flour or corn)
Instructions
- Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux, stirring constantly until it turns a light golden color. Gradually add the milk and chicken broth whisking continuously to prevent lumps. Stir in the light sour cream, cumin powder, chopped jalapeños (or canned green chilies), salt, and pepper. Simmer the sauce for 5-7 minutes until it thickens smoothly, then remove from heat.
- Mix the Filling: In a large bowl, combine the shredded cooked chicken, frozen corn, and sliced scallions. Season with salt and pepper to taste. Stir together to ensure an even mixture.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Soften the tortillas by warming them briefly in a microwave or on a skillet to prevent cracking. Spoon a generous amount of the chicken filling into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the prepared white sauce evenly over the rolled enchiladas, making sure each is well coated. Sprinkle the grated cheese generously on top of the sauced enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove the enchiladas from the oven and let them cool slightly for 5 minutes before serving. Garnish as desired with extra scallions or cilantro.
Notes
- Use either jalapeños or canned green chilies depending on your preferred heat level.
- Poached chicken breast works best for tender shredded chicken, but rotisserie chicken can also be used.
- Flour or corn tortillas can be used, but flour tortillas tend to be more pliable for rolling.
- For a richer flavor, use full-fat sour cream instead of light.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
