White Chicken Enchiladas: The Ultimate Creamy Comfort Food

If you’re craving a dish that’s rich, creamy, and packed with flavor, look no further than these White Chicken Enchiladas. This recipe combines tender shredded chicken with a luscious white sauce made from sour cream, cream cheese, and green chiles, all wrapped in soft flour tortillas and topped with melted cheese.

It’s a comforting meal that’s perfect for family dinners, potlucks, or any occasion where you want to impress with minimal effort.

Why You’ll Love These White Chicken Enchiladas

Creamy and Flavorful: The combination of sour cream, cream cheese, and green chiles creates a sauce that’s both rich and tangy.

Easy to Prepare: Using rotisserie chicken cuts down on prep time, making this a quick and easy meal.

Family-Friendly: Mild in spice but big on flavor, these enchiladas are a hit with both kids and adults.

Make-Ahead Friendly: Assemble ahead of time and bake when ready, perfect for busy weeknights.

Ingredients

For the Filling:

2 ¾ cups shredded cooked chicken (rotisserie chicken works great)
1 ½ cups shredded Monterey Jack cheese, divided
1 teaspoon hot sauce (optional)
1 tablespoon lime juice
½ teaspoon each: onion powder, garlic powder, cumin, paprika, chili powder

For the White Sauce:

3 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 ¾ cups chicken broth
1 (4 oz.) can diced green chiles, undrained
¾ cup sour cream, at room temperature
3 tablespoons cream cheese, cubed and softened
1 tablespoon finely chopped cilantro

For Assembly:

8 (8-inch) flour tortillas
2 cups shredded Pepper Jack cheese
Optional garnishes: diced tomatoes, green onions, red onions, sliced jalapeños, additional cilantro

Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Prepare the Filling:
- In a large bowl, combine the shredded chicken, ½ cup of Monterey Jack cheese, hot sauce, lime juice, and the seasoning blend. Mix well and set aside.
Make the White Sauce:
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 2 minutes until fragrant.
- Stir in the flour and cook for another 2 minutes, stirring constantly to create a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the diced green chiles and bring the mixture to a boil. Reduce heat and simmer.
- Stir in the sour cream, cream cheese, and chopped cilantro until the sauce is smooth and creamy. Remove from heat.
Assemble the Enchiladas:
- Spread a thin layer of the white sauce on the bottom of a greased 9×13-inch baking dish.
- Spoon about 1/3 cup of the chicken filling onto the lower third of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining white sauce over the enchiladas, ensuring they are fully covered. Sprinkle the shredded Pepper Jack cheese on top.
Bake:
- Cover the dish with foil and bake for 12 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- For a golden top, broil on low for 1-2 minutes, watching closely to prevent burning.
Garnish and Serve:
- Let the enchiladas rest for 5-10 minutes before serving. Garnish with diced tomatoes, green onions, red onions, sliced jalapeños, and additional cilantro as desired.

Tips for Success

Tortillas: Use flour tortillas for easier rolling. If using corn tortillas, warm them slightly to prevent cracking.

Cheese: Shred your own cheese from a block for better melting and flavor.

Chicken: Rotisserie chicken adds convenience and flavor. If using cooked chicken breasts, season them well to enhance the taste.

Make-Ahead: Assemble the enchiladas without the sauce and cheese, cover, and refrigerate for up to 2 days. Add sauce and cheese just before baking.

Serving Suggestions

Pair these enchiladas with:

Cilantro lime rice
Refried beans
Guacamole and tortilla chips
A fresh green salad

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze assembled enchiladas (without baking) for up to 3 months. Thaw in the refrigerator overnight before baking.
Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions.

FAQs

Can I use corn tortillas instead of flour?

Yes, but warm them first to prevent cracking during rolling.

How can I make this dish spicier?

Add chopped jalapeños to the filling or increase the amount of hot sauce.

Is there a dairy-free alternative for the sauce?

You can use dairy-free sour cream and cream cheese substitutes, though the flavor and texture may vary.

Can I add vegetables to the filling?

Absolutely! Sautéed bell peppers, onions, or spinach make great additions.

What other cheeses can I use?

Cheddar, Colby Jack, or a Mexican cheese blend are good alternatives.

Can I prepare this dish ahead of time?

Yes, assemble the enchiladas without baking, cover, and refrigerate for up to 2 days. Bake when ready to serve.

How do I prevent the tortillas from becoming soggy?

Avoid over-saucing and ensure the enchiladas are baked uncovered for the last part of the cooking time to allow moisture to evaporate.

References

Enjoy these White Chicken Enchiladas as a delightful and satisfying meal that’s sure to become a family favorite!

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White Chicken Enchiladas: The Ultimate Creamy Comfort Food