Creamy White Chicken Enchiladas Recipe

Introduction

White Chicken Enchiladas are a delicious twist on a classic Mexican favorite, featuring tender chicken wrapped in soft tortillas and smothered in a creamy sauce. This comforting dish is perfect for a cozy dinner and easy to customize with your favorite toppings.

Ingredients

• 2 cups cooked chicken, shredded
• 8 small flour tortillas
• 2 cups shredded cheese (such as Monterey Jack or cheddar)
• 2 cups white cream sauce

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Fill each tortilla with a portion of shredded chicken and a little cheese, then roll them up tightly.
2. Step 2: Place the filled tortillas seam-side down in a baking dish. Pour the white cream sauce evenly over the top and sprinkle with the remaining cheese.
3. Step 3: Bake for about 20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
4. Step 4: Let the enchiladas rest for a few minutes before serving. Enjoy with your favorite sides like rice or a fresh salad.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful option.
• Add chopped green chilies to the cream sauce for a mild kick of heat.
• Try topping with fresh cilantro, sliced avocado, or a squeeze of lime for extra freshness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for about 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake just before serving for best results.

What can I use instead of cream sauce?

If you prefer, you can substitute a white cheese sauce or even a green salsa to vary the flavor while keeping the creamy texture.

Creamy White Chicken Enchiladas Recipe

Print Recipe

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4.4 from 119 reviews

Delicious and comforting White Chicken Enchiladas featuring tender chicken wrapped in soft tortillas, smothered with a creamy white sauce and melted cheese. Perfectly baked until bubbly and golden.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped green chilies (optional)
• 1/4 cup chopped cilantro (optional)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Tortillas

• 8 small flour tortillas

Cream Sauce

• 2 cups sour cream
• 1/2 cup mayonnaise
• 1 cup shredded Monterey Jack or white cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Topping

• 1 cup shredded Monterey Jack cheese
• Chopped fresh cilantro for garnish (optional)

Instructions

1. Prepare the Filling: In a mixing bowl, combine the cooked shredded chicken, 1 cup shredded cheese, green chilies, cilantro, ground cumin, salt, and pepper. Mix well to blend all the flavors.
2. Fill the Tortillas: Warm the tortillas slightly to make them pliable. Spoon an equal amount of the chicken filling onto each tortilla, then roll them up tightly.
3. Make the Cream Sauce: In a separate bowl, whisk together sour cream, mayonnaise, shredded cheese, garlic powder, onion powder, cumin, salt, and pepper until smooth and well combined.
4. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a small amount of cream sauce on the bottom of a baking dish to prevent sticking. Place the filled tortillas seam-side down in the dish. Pour the remaining cream sauce evenly over the enchiladas. Sprinkle the top with the remaining shredded cheese.
5. Bake Until Bubbly: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top has melted and started to turn golden brown.
6. Serve: Remove from oven and let cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm.

Notes

• You can substitute sour cream with Greek yogurt for a lighter option.
• Chicken can be replaced with shredded turkey or rotisserie chicken for convenience.
• Add diced jalapeños for a spicier kick.
• Make sure not to overfill the tortillas to prevent them from tearing.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Keywords: white chicken enchiladas, creamy chicken enchiladas, easy enchiladas recipe, baked enchiladas, Mexican casserole