When it comes to comfort food that feels like a warm hug on a plate, creamy white chicken enchiladas are absolutely at the top of my list. I remember the first time I made these; it was a particularly rainy Tuesday evening, and the pantry was looking a bit sparse, but I had a leftover rotisserie chicken and a block of Monterey Jack cheese. I decided to experiment with a velvety white sauce instead of the traditional red chili-based sauce, and the result was nothing short of magic. My family cleared their plates in record time, and now, these creamy white chicken enchiladas have become a requested staple for every birthday and casual get-together we host. There is something about the combination of tangy sour cream, mild green chiles, and melted cheese that creates a flavor profile that is both sophisticated and incredibly approachable.
Sharing this recipe feels like letting you in on a family secret. Over the years, I have tweaked the ratios and perfected the sauce consistency to ensure that every bite is perfectly balanced. If you are a fan of rich, savory dishes, you might also find yourself craving Hearty Creamy Steak and Potato Soup on those colder nights, but for today, we are focusing on the ultimate Mexican-inspired comfort dish. These creamy white chicken enchiladas are versatile, easy to prep ahead of time, and guaranteed to impress even the pickiest eaters at your table. Let’s dive into why this recipe deserves a permanent spot in your recipe binder.
Why This Recipe is a Must-Try
- Ultimate Creaminess: Unlike red enchiladas which can be acidic, creamy white chicken enchiladas use a sour cream-based roux that provides a rich, velvety texture that coats every bite perfectly.
- Beginner Friendly: This recipe uses simple techniques like making a basic roux, making it an excellent dish for those looking to expand their cooking skills without feeling overwhelmed.
- Perfect for Meal Prep: You can easily assemble these enchiladas in Basics Glass Food Storage containers and keep them in the fridge until you are ready to bake.
- Crowd Pleaser: With a mild spice level and tons of cheese, creamy white chicken enchiladas are a hit with kids and adults alike, making them the perfect potluck or family dinner option.
Key Ingredient Notes
To make the best creamy white chicken enchiladas, the quality of your ingredients really matters. First, let’s talk about the chicken. While you can certainly poach and shred chicken breasts specifically for this dish, I highly recommend using a rotisserie chicken. The meat is already seasoned and tender, which saves you time and adds a depth of flavor that is hard to replicate. If you enjoy unique chicken preparations, you might also want to check out my Dill Pickle Ranch Smash Chicken Tacos for another fun twist on poultry.
The second essential ingredient is the sour cream. This is the base of your white sauce. I always suggest using full-fat sour cream because it provides a richer mouthfeel and stands up better to the heat of the oven without curdling. The tanginess of the sour cream cuts through the richness of the cheese, creating a balanced flavor. Finally, don't skimp on the diced green chiles. They provide that signature Southwestern flavor without adding too much heat, making the creamy white chicken enchiladas flavorful but mild enough for everyone.
Step-by-Step Guide with Pro Tips
Preparing creamy white chicken enchiladas is a straightforward process, but there are a few pro tips that can take your dish from good to gourmet. Start by prepping your filling. Mixing the shredded chicken with a bit of cheese and some of the green chiles ensures that the inside of the enchilada is just as flavorful as the outside. When it comes to the tortillas, I prefer flour tortillas for this specific recipe because they soak up the white sauce beautifully, becoming tender without falling apart.
The heart of the creamy white chicken enchiladas is the white sauce. You will start by melting butter and whisking in flour to create a roux. Gradually adding chicken broth while whisking constantly is the secret to a smooth, lump-free sauce. Once the sauce has thickened, you stir in the sour cream and chiles. Pro Tip: Do not let the sauce boil once the sour cream is added, as high heat can cause the dairy to separate. Simply heat it until it is well combined and warm before pouring it over your rolled tortillas. This ensures your creamy white chicken enchiladas have that professional, silky finish.
Variations & Serving Suggestions
While the standard creamy white chicken enchiladas are perfection on their own, there are many ways to customize them. If you prefer a bit more heat, you can add diced jalapeños to the chicken filling or use a 'hot' variety of canned green chiles. For a boost of nutrition, try stirring in a cup of black beans or corn into the chicken mixture. You can even swap the Monterey Jack cheese for a Mexican blend or Pepper Jack for an extra kick. Serving these creamy white chicken enchiladas with a side of cilantro lime rice or a fresh garden salad helps balance the richness of the dish.
Garnishing is where you can really let your creativity shine. I love topping my creamy white chicken enchiladas with fresh cilantro, sliced radishes for crunch, and a squeeze of lime juice to brighten the flavors. A dollop of guacamole or some pickled red onions can also add a beautiful pop of color and acidity. Whether you are serving these for a Cinco de Mayo celebration or just a busy Monday night, these creamy white chicken enchiladas are sure to be the star of the show.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 kcal |
| Total Fat | 28g |
| Saturated Fat | 15g |
| Trans Fat | 0.5g |
| Unsaturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 850mg |
| Total Carbohydrate | 32g |
| Dietary Fiber | 2g |
| Sugars | 4g |
| Protein | 26g |
| Serving Size | 2 Enchiladas |
Conclusion
In conclusion, these creamy white chicken enchiladas are the ultimate solution for anyone seeking a comforting, cheesy, and deeply satisfying meal. They represent everything I love about home cooking: simple ingredients coming together to create something much greater than the sum of its parts. I hope these creamy white chicken enchiladas bring as much joy and warmth to your dinner table as they have to mine. Don't forget to save your leftovers—if there are any—because they taste even better the next day! Happy cooking!
FAQs
Can I use corn tortillas for creamy white chicken enchiladas?
Yes, you can use corn tortillas, but they tend to be more fragile. Be sure to lightly fry or steam them first to make them pliable, and keep in mind they will have a different texture than flour tortillas.
How do I prevent my white sauce from being lumpy?
The key is to add the chicken broth very slowly to the flour and butter roux while whisking constantly. This ensures the flour is fully incorporated before the sauce thins out.
Can I freeze creamy white chicken enchiladas?
Yes, you can freeze them! Assemble the enchiladas but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge before baking as directed.
Creamy White Chicken Enchiladas
- Total Time: PT45M
- Yield: 8 servings 1x
Description
A rich and cheesy Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas and smothered in a velvety sour cream white sauce.
Ingredients
2 cups shredded cooked chicken (rotisserie works great)
2 cups shredded Monterey Jack cheese, divided
10 small flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2: In a medium bowl, mix the shredded chicken with 1 cup of the Monterey Jack cheese.
Step 3: Roll a portion of the chicken and cheese mixture into each flour tortilla and place them seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Step 5: Gradually whisk in the chicken broth until the mixture is smooth and thickens slightly.
Step 6: Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until well combined.
Step 7: Pour the white sauce evenly over the assembled enchiladas in the baking dish.
Step 8: Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauce.
Step 9: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Step 10: Garnish with fresh cilantro and serve warm.
Notes
For best results, use full-fat sour cream to prevent the sauce from separating during baking.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Chicken
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 Enchiladas
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
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