Best Creamy White Chicken Enchiladas Recipe

The sizzle of the butter melting in the skillet, the aroma of sautéed onions and garlic, and the comforting thought of a warm, cheesy dinner on the table – that’s what comes to mind when I think about these Creamy White Chicken Enchiladas. I’ve made this recipe countless times in my Texas kitchen. It’s a weeknight staple, especially when the kiddos need a little extra comfort food. This recipe is a twist on a classic, and it’s become a requested dish in our home. Today, I’m sharing my tried-and-true method, so you can bring that same comfort to your own family table. You’ll learn how to make the perfect creamy sauce, assemble the enchiladas quickly, and customize the flavors to your liking!

Why This Recipe Works

As a busy mom, I need recipes that are delicious, easy, and that my kids will actually eat! These Creamy White Chicken Enchiladas hit all the marks. This isn’t just another thrown-together recipe; it’s been honed in my kitchen over several years.

• Quick & Easy: From start to finish, you can have dinner on the table in under an hour.
• Kid-Approved: The creamy sauce and mild flavors are a hit with even my pickiest eaters.
• Make-Ahead Friendly: You can assemble the enchiladas ahead of time and bake them when you’re ready to eat.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 4 ounces can diced green chilies, undrained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 (6-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup sour cream
• 1/4 teaspoon garlic powder
• Optional: chopped cilantro, for garnish

Ingredient Notes

Let’s break down why these ingredients are crucial for amazing enchiladas:

• Cooked Chicken: Rotisserie chicken is a major time-saver! You can also use leftover grilled or baked chicken.
• Green Chilies: These add a mild, slightly tangy flavor. If you want more heat, use hot green chilies or add a pinch of cayenne pepper.
• Monterey Jack Cheese: This cheese melts beautifully and has a mild, creamy flavor that complements the sauce. You can substitute with cheddar or a Mexican blend.
• Heavy Cream & Sour Cream: This combination is what makes the sauce so rich and creamy. Don’t skimp on the heavy cream!

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps for perfect Creamy White Chicken Enchiladas every time.

1. 
   

   Step 1: Prepare the Chicken Filling.

   
   

   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, diced green chilies, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until heated through. Set aside.

   
   
2. 
   

   Step 2: Make the Creamy White Sauce.

   
   

   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring to a simmer, then reduce the heat and simmer for 5 minutes, or until the sauce has thickened slightly.

3. 
   

   Step 3: Finish the Sauce.Stir in the heavy cream, sour cream, and garlic powder. Heat through, but do not boil. Taste and adjust seasonings as needed. I sometimes add a pinch of white pepper if I want a little extra kick.

4. Step 4: Assemble the Enchiladas.

   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm the flour tortillas in the microwave for about 15-20 seconds to make them more pliable and prevent tearing.

   • Spoon about 1/3 cup of the chicken filling into each tortilla.
   • Sprinkle with a small amount of Monterey Jack cheese.
   • Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
5. 
   

   Step 5: Bake the Enchiladas.

   
   

   Pour the creamy white sauce evenly over the enchiladas. Top with the remaining Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. I learned after the third try that covering the dish with foil for the first 15 minutes prevents the cheese from browning too quickly.

   
   
6. 
   

   Step 6: Serve.

   
   

   Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro, if desired. Serve warm, and enjoy!

   
   

Expert Tips from My Kitchen

After making these Creamy White Chicken Enchiladas dozens of times, here’s what I’ve learned to make them perfect every single time:

• Don’t Overfill the Tortillas: This will cause them to tear when you roll them up.
• Warm the Tortillas: Microwaving them for a few seconds makes them much more pliable and prevents cracking.
• Use a Good Quality Chicken Broth: The broth is the base of the sauce, so using a flavorful broth will make a big difference.
• Adjust the Sauce Thickness: If the sauce is too thick, add a splash of milk or cream. If it’s too thin, simmer it for a few more minutes to reduce it.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling or the sauce for a little heat.
• Make it Kid-Friendly: Omit the green chilies and use a mild cheddar cheese for a milder flavor.
• Prep Ahead: Assemble the enchiladas earlier in the day and store them in the refrigerator until you’re ready to bake. Add a few extra minutes to the baking time if baking from cold.

Storage & Meal Prep

These Creamy White Chicken Enchiladas are great for leftovers and meal prepping!

• Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until heated through.
• Make-Ahead: Assemble the enchiladas and store them in the refrigerator, unbaked, for up to 24 hours. Add about 5-10 minutes to the baking time.
• Freezing: Assemble the enchiladas and freeze them, unbaked, for up to 2-3 months. Thaw overnight in the refrigerator before baking.

Substitutions & Variations

Want to change things up? Here are some substitutions and variations I’ve tried and tested:

• Gluten-Free: Use gluten-free tortillas.
• Dairy-Free: Use dairy-free cream cheese alternative and plant-based milk (like cashew or oat milk) in the sauce. The texture will be slightly different, but the flavor will still be delicious.
• Vegetarian: Substitute the chicken with black beans, corn, and sautéed vegetables like bell peppers and zucchini.
• Spicy: Add a can of diced tomatoes and green chilies (Rotel) to the chicken filling or a pinch of cayenne pepper to the sauce.
• Different Cheese: Use a Mexican cheese blend, cheddar cheese, or pepper jack cheese for a different flavor.

Frequently Asked Questions

Can I make this ahead?

Absolutely! Assemble the enchiladas and store them in the refrigerator, unbaked, for up to 24 hours. This is a great way to get dinner on the table quickly on busy weeknights.

How do I know when it’s done?

The enchiladas are done when the cheese is melted, bubbly, and lightly golden brown. The sauce should be heated through and the tortillas should be soft and pliable.

What can I substitute for Monterey Jack cheese?

If you don’t have Monterey Jack, you can use cheddar cheese, a Mexican cheese blend, or even pepper jack cheese for a little kick.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave or oven until heated through.

Is this kid-friendly?

Yes, these enchiladas are generally kid-friendly, especially if you omit the green chilies and use a mild cheddar cheese. You can also customize the filling to your kids’ preferences.

Can I freeze these enchiladas?

Yes, you can freeze them! Assemble the enchiladas and freeze them, unbaked, for up to 2-3 months. Thaw overnight in the refrigerator before baking.

My sauce is too thin. What should I do?

If your sauce is too thin, simmer it for a few more minutes to allow it to reduce and thicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.

Serving Suggestions

These Creamy White Chicken Enchiladas are a complete meal on their own, but here are a few ideas for sides to round out your dinner:

• Mexican rice
• Black beans
• Guacamole and chips
• A simple side salad with a lime vinaigrette

For presentation, I like to garnish the enchiladas with a sprinkle of fresh cilantro and a dollop of sour cream. It adds a pop of color and flavor!

These Creamy White Chicken Enchiladas are a perfect weeknight meal for busy families. They’re quick, easy, customizable, and oh-so-delicious. I hope you enjoy this recipe as much as my family does. Let me know how it turns out in the comments below!

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