Introduction
Creamy White Chicken Enchiladas are a rich, cheesy, and satisfying dish that combines tender chicken, a creamy sauce, and gooey cheese all wrapped up in soft flour tortillas. This recipe is simple to prepare and perfect for a family dinner or any occasion when you want a comforting meal with a little Mexican flair.
Why make this recipe?
This dish is the ultimate comfort food with a creamy, flavorful white sauce that perfectly complements the chicken and cheese. It’s easy to make and packed with flavor, making it a go-to choice for anyone craving a cheesy, indulgent meal. Plus, the convenience of using store-bought tortillas and chicken makes this recipe quick and hassle-free.
How to make Creamy White Chicken Enchiladas
Ingredients:
- 3 cups Chicken, cooked and shredded
- 1 (4 oz) can Green chilies, mild
- 2 tbsp Green onions, chopped
- 2 cups Chicken broth
- 3 tbsp All-purpose flour
- 8 Flour tortillas, small
- 3 tbsp Butter, unsalted
- 3 cups Monterey jack cheese, shredded
- 1 cup Sour cream
Directions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the green onions and cook for 1-2 minutes until softened.
- Stir in the flour and cook for another minute to form a roux.
- Gradually add the chicken broth, whisking constantly to avoid lumps. Let the mixture simmer for 3-4 minutes until it thickens.
- Stir in the sour cream and green chilies. Remove from heat.
- In a large bowl, combine the shredded chicken with 1 1/2 cups of Monterey jack cheese.
- Spoon the chicken and cheese mixture evenly onto the center of each tortilla and roll them up tightly.
- Place the rolled tortillas seam side down in a greased baking dish.
- Pour the creamy sauce over the enchiladas and top with the remaining Monterey jack cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with extra green onions or cilantro if desired.
How to serve Creamy White Chicken Enchiladas
Serve these creamy white chicken enchiladas with a side of Mexican rice, refried beans, or a simple green salad for a complete meal. You can also drizzle some extra sour cream on top for added richness.
How to store Creamy White Chicken Enchiladas
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until heated through.
Tips to make Creamy White Chicken Enchiladas
- To make this dish even easier, use rotisserie chicken or leftover cooked chicken.
- If you prefer a spicier version, you can use hot green chilies or add some jalapeños to the sauce.
- You can substitute Monterey jack cheese with other cheeses like cheddar or pepper jack for a different flavor.
Variation
For a vegetarian version, substitute the chicken with sautéed vegetables or black beans. You can also add some cooked shrimp or ground beef for variation.
FAQs
- Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and cover them with the sauce, then refrigerate them for up to 24 hours before baking. - Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas, but they might tear more easily, so be gentle when rolling them. - Can I freeze these enchiladas?
Yes, you can freeze the unbaked enchiladas for up to 3 months. Just cover tightly with foil and bake from frozen, adding extra time as needed.