Creamy White Chicken Enchiladas Recipe: Irresistible Comfort Food

Mexican cuisine brings a delightful twist to classic white chicken enchiladas that will make your taste buds dance with excitement.

Comfort meets zesty flavors in this crowd-pleasing dish perfect for weeknight dinners.

My grandmother’s secret recipe combines tender shredded chicken with a creamy, smooth sauce that melts in your mouth.

Soft tortillas wrapped around juicy meat create a hearty meal everyone craves.

Simple ingredients come together to create something truly magical on your plate.

Cheese lovers will appreciate the rich, gooey layers that complement the savory chicken filling.

I promise this recipe will become a staple in your home cooking collection.

What Makes White Chicken Enchiladas Delicious

• Quick and Easy Meal: Whip up these delicious enchiladas with minimal prep, perfect for busy weeknights when you want something tasty without spending hours in the kitchen.
• Crowd-Pleasing Comfort Food: Packed with gooey cheese, tender chicken, and a creamy sauce, this dish brings everyone together with its irresistible flavors that appeal to both kids and adults.
• Customizable Delight: Easily adapt the recipe by swapping chicken for other proteins, adjusting spice levels, or adding extra toppings to make it your own signature dish that suits your family's taste preferences.
• One-Pan Dish: Simplify your cooking and cleanup with this straightforward recipe that comes together in a single baking dish, making mealtime less stressful and more enjoyable.

Ingredients For White Chicken Enchiladas

• Chicken: Tender and juicy shredded meat.
• Cheese: Melty and delicious dairy topping.

• Tortillas: Soft, white flour wraps for rolling.

• Butter: Creamy and rich base for sauce.
• Flour: Helps thicken the sauce.
• Chicken Broth: Flavorful liquid for sauce.
• Sour Cream: Smooth and tangy sauce ingredient.
• Green Chilies: Mild and slightly spicy pepper component.

Steps To Make White Chicken Enchiladas

Step 1: Prepare Chicken Filling

Shred cooked chicken and combine with shredded cheese in a mixing bowl.

Mix thoroughly until well blended.

Step 2: Wrap Enchiladas

• Warm tortillas slightly to make them more pliable
• Place a portion of chicken and cheese mixture in the center of each tortilla
• Roll tortillas tightly, tucking in the sides
• Arrange rolled enchiladas in a greased 9×13 inch baking dish with seam side facing down

Step 3: Create Creamy Enchilada Sauce

Melt butter in a saucepan over medium heat.

Sprinkle flour and whisk continuously for one minute.

Slowly pour in chicken broth, stirring constantly until the mixture becomes smooth and starts to thicken.

Remove from heat and gently fold in sour cream and diced green chilies.

Step 4: Assemble and Bake

Pour the prepared sauce evenly over the rolled enchiladas.

Sprinkle remaining cheese on top.

Bake in a preheated oven at 350°F for 20-25 minutes.

Switch to broil for an additional 2-3 minutes to achieve a golden, bubbly cheese topping.

Step 5: Serve and Enjoy

Remove from oven and let cool for a few minutes.

Serve hot, garnished with fresh chopped cilantro or green onions if desired.

Tips For White Chicken Enchiladas

• Use two forks to pull apart warm, cooked chicken for the most tender and consistent texture in your enchiladas.
• Whisk continuously while adding broth to prevent lumps and achieve a smooth, creamy sauce that coats enchiladas evenly.
• Warm tortillas slightly before rolling to make them more flexible and reduce the chance of cracking during preparation.
• Use a blend of cheeses like monterey jack and cheddar for deeper flavor and better melting properties on top of enchiladas.
• Adjust green chili amount to increase or decrease spiciness according to your personal preference and family's taste.

Reheat And Store White Chicken Enchiladas

• Store leftover enchiladas in an airtight container for up to 3-4 days. Seal tightly to prevent moisture and preserve flavor.
• Warm enchiladas at 350ºF for 15-20 minutes, covering with foil to prevent drying out. Remove foil for the last 5 minutes to crisp the cheese.
• Reheat individual portions on medium power for 1-2 minutes, stopping midway to redistribute heat evenly. Add a splash of chicken broth to maintain moisture.
• Wrap enchiladas securely in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating.

Best Sides For White Chicken Enchiladas

• Pair Crisp White Wine with Enchiladas: Sauvignon Blanc or Pinot Grigio's bright acidity cuts through the creamy sauce and complements the chicken's mild flavor.
• Serve Fresh Mexican Salsa on Side: Homemade pico de gallo with diced tomatoes, onions, cilantro, and lime juice adds zesty freshness that balances the rich enchiladas.
• Match with Cool Cilantro-Lime Rice: Herbal, tangy rice provides a light counterpoint to the cheesy, creamy enchilada filling and helps cleanse the palate between bites.
• Enjoy Refreshing Mexican Lager: Light beers like Corona or Modelo Especial offer a crisp, clean taste that smooths out the dish's rich, spicy elements.

Twists On White Chicken Enchiladas

• Low-Carb Cauliflower Version: Replace tortillas with roasted cauliflower florets, use lettuce wraps, or use low-carb tortillas to reduce carbohydrate content while maintaining the original flavor profile.
• Dairy-Free Alternative: Substitute cheese with nutritional yeast or dairy-free cheese alternatives, replace sour cream with coconut cream, and use plant-based butter to create a lactose-free version of the enchiladas.
• Vegetarian Protein Swap: Replace chicken with black beans, roasted vegetables like zucchini and bell peppers, or plant-based protein like tofu or tempeh to create a meatless enchilada dish.
• Gluten-Free Option: Use gluten-free flour or cornstarch for the sauce, select gluten-free tortillas, and ensure all ingredients are certified gluten-free to accommodate those with wheat sensitivities.

FAQs

• What type of cheese works best in white chicken enchiladas?

Sharp cheddar or Monterey Jack cheese are excellent choices because they melt smoothly and provide rich flavor. These cheeses create a creamy texture and complement the chicken perfectly.

• Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas. However, flour tortillas tend to be softer and more pliable, making them easier to roll without breaking. If using corn tortillas, warm them slightly to increase flexibility.

• How can I make these enchiladas spicier?

Add diced jalapeños to the chicken mixture or use a hotter variety of green chilies in the sauce. You can also sprinkle red pepper flakes or add a dash of hot sauce to increase the heat level according to your preference.

• Is this recipe good for meal prep?

Absolutely! These enchiladas can be assembled ahead of time and refrigerated before baking. You can prepare them up to 24 hours in advance, which makes them perfect for busy weeknights or preparing meals in advance.

White Chicken Enchiladas Recipe

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4.7 from 22 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy white chicken enchiladas bring Mexican comfort straight to your dinner table with tender shredded chicken, melted cheese, and a luscious sour cream sauce. Comfort never tasted so good when you can savor these irresistible enchiladas that promise a delightful culinary journey.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 cups cooked shredded chicken
• 8 flour tortillas, soft taco size

Cheese and Dairy:

• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 3 tablespoons butter

Sauce and Seasoning:

• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 (4-ounce/113 grams) can diced green chilies

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Instructions

1. Assemble the filling by combining shredded chicken with a portion of the shredded cheese, creating a harmonious mixture for the enchiladas.
2. Carefully wrap the chicken and cheese blend inside soft tortillas, ensuring a snug roll with the seam facing downward in a prepared baking dish.
3. Craft a creamy sauce by gently melting butter in a saucepan, then incorporating flour and whisking to create a smooth roux.
4. Gradually introduce broth to the roux, stirring consistently to eliminate any lumps and allow the sauce to develop a rich, velvety consistency.
5. Remove the sauce from heat and fold in sour cream and diced green chilies, creating a luxurious and tangy enchilada coating.
6. Generously drench the rolled tortillas with the prepared sauce, ensuring complete coverage and an even distribution.
7. Sprinkle the remaining cheese over the top, creating a golden, melted blanket that will crisp and brown during baking.
8. Transfer the dish to a preheated oven set at 350ºF and bake until the enchiladas are heated through and the cheese becomes bubbly and slightly crisp.
9. For an optional finishing touch, briefly broil the enchiladas to achieve a delightful golden-brown cheese topping that adds visual appeal and additional texture.

Notes

• Chicken preparation can be simplified by using rotisserie chicken or quickly shredding pre-cooked chicken breasts to save time during assembly.
• For gluten-free adaptation, replace regular flour with cornstarch or gluten-free flour blend when creating the sauce to maintain creamy texture.
• Adding fresh chopped cilantro or green onions on top after baking provides a bright, fresh contrast to the rich, creamy enchiladas and introduces extra flavor complexity.
• When storing leftovers, wrap individual portions tightly in plastic wrap or store in airtight containers to maintain moisture and prevent tortillas from becoming soggy.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 520
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg