Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas bring together tender shredded chicken, a luscious homemade white sauce, and melty cheese all rolled inside soft flour tortillas. This dish bakes to golden bubbly perfection and offers comforting, savory flavors that satisfy any craving. Whether for a family dinner or a relaxed gathering, these enchiladas make every bite a delight and hold up beautifully as leftovers.

I first made these when I wanted comforting food after a long day, and now they are a regular request for Sunday dinners. The creamy sauce elevates the whole dish without overwhelming the chicken’s flavor.

Ingredients

• Cooked shredded chicken: provides protein and savory heartiness. Rotisserie chicken is a great shortcut and adds flavor.
• Soft flour tortillas: wrap around the filling without cracking, making rolling much easier than with corn tortillas.
• Monterey Jack cheese: melts smoothly and balances the tangy sauce with its mild flavor.
• Butter: starts the roux, giving richness and a silky texture to the white sauce. Use unsalted butter so you can control seasoning.
• All-purpose flour: thickens the sauce perfectly. Make sure to cook it just enough to eliminate any raw taste.
• Chicken broth: adds a savory base that brings the sauce to life without being heavy. Opt for low sodium if you want to better control salt.
• Sour cream: makes the sauce creamy and provides a slight tang that brightens the richness. Full-fat gives the best texture.
• Diced green chiles: are optional but highly recommended for an authentic Tex-Mex touch and subtle heat.
• Salt and pepper: season the sauce and filling to make every element flavorful and balanced.

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13-inch baking dish to prevent sticking. Set it aside while you prepare the filling and sauce.

Mix the Chicken Filling:

In a large bowl, combine the shredded chicken with one cup of shredded Monterey Jack cheese. For extra creaminess, stir in a spoonful of sour cream. Add diced green chiles now if you want a bit of heat. Mix everything gently but thoroughly so the flavors meld.

Roll the Enchiladas:

Fill each tortilla with a generous scoop of the chicken mixture. Roll the tortilla tightly around the filling to keep everything together and place each rolled enchilada seam-side down in the prepared baking dish. Arrange them neatly for even baking.

Make the White Sauce:

In a saucepan over medium heat, melt the butter completely. Stir in the flour and cook for one minute until bubbly but not browned—this cooks out the flour taste while maintaining the roux’s thickening power. Slowly whisk in the chicken broth, stirring constantly until the sauce thickens and becomes smooth. Remove the pan from heat and stir in the sour cream and any remaining green chiles. Season carefully with salt and pepper to taste.

Assemble and Bake:

Pour the white sauce evenly over the enchiladas, making sure every one is coated. Sprinkle the remaining shredded Monterey Jack cheese over the top. Bake uncovered for 20 to 25 minutes until the cheese is bubbly and beginning to turn golden.

Serve and Enjoy:

Let the enchiladas rest for five minutes after baking. This helps the sauce thicken slightly and makes serving easier. Garnish with freshly chopped cilantro or green onions if you like a fresh herbal note.

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My favorite ingredient here is the sour cream because it brings a velvety tang that makes the sauce feel luxurious but balanced. One winter evening, my family gathered around these enchiladas after a snowstorm, and those warm bites were the perfect cozy ending to a chilly day.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat covered with foil in a 350-degree oven for 15 to 20 minutes to bring back the melty texture without drying out. If freezing, assemble unbaked enchiladas and freeze tightly wrapped for up to two months. When ready to eat, thaw overnight in the fridge and bake as usual.

Ingredient Substitutions

Rotisserie chicken is a fantastic shortcut, but poached chicken breasts or leftover roast chicken work wonderfully. For a dairy-free version, use vegan sour cream and a plant-based cheese that melts well. If you prefer corn tortillas, warm them gently first to make rolling easier and prevent cracking.

Serving Suggestions

Pair these enchiladas with Spanish rice and refried beans for a classic Tex-Mex meal. Add a crisp green salad with a bright vinaigrette to balance the creamy richness. A dollop of sour cream or slices of ripe avocado on the side add freshness and creaminess.

Pro Tips

Toast the flour lightly in the butter before adding broth to avoid a raw flour taste in your sauce. Don’t overload the tortillas with filling to prevent tearing; just enough to fill and roll neatly. Baking uncovered helps the top layer of cheese brown and keeps the tortillas from becoming soggy.

Commonly Asked Questions

→ What kind of chicken works best?

Shredded cooked chicken like rotisserie, poached breasts, or leftovers all work well. Season well for best flavor.

→ Can these be made in advance?

Yes, assemble ahead and refrigerate unbaked for up to 24 hours. Add extra baking time if chilled.

→ How to prevent soggy tortillas?

Use a thick sauce and avoid overfilling. Baking uncovered helps keep tops firm and tortillas soft but not soggy.

→ Are corn tortillas an option?

They can be used but may crack more easily. Warm them before rolling to make them pliable.

→ Is there a gluten-free version?

Yes, swap in gluten-free flour for the sauce and certified gluten-free tortillas. Check all ingredients for hidden gluten.

→ What sides complement this dish?

Spanish rice, refried beans, grilled corn, or a crisp tomato salad balance the rich flavors nicely.

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