Creamy White Chicken Enchiladas: 30-Minute Divine Meal
You are going to absolutely love this recipe for Creamy White Chicken Enchiladas. It is a massive favorite at my house because it is just so rich and comforting. Most people think of red sauce when they hear the word enchiladas, but this version uses a velvety white sauce made from sour cream and green chiles. I first made this for a neighborhood potluck and I spent the whole night giving out the recipe to everyone. It is simple and perfect for those crazy weeknights when you want a meal that feels like it came from a high-end Mexican restaurant.
Why You Will Love These Creamy White Chicken Enchiladas
This dish is a total winner because of the incredible texture. You get those soft tortillas and that bubbly melted cheese on top and it is just amazing. I love how the sour cream adds a little tang that cuts through the richness of the chicken. Since it is a one-pan meal, cleanup is a breeze for me. It is a gourmet experience right at your kitchen table that both kids and adults will go crazy for. The green chiles give it a nice mild heat that isn’t too overwhelming for the little ones.
Ingredients for Creamy White Chicken Enchiladas
- 2 cups shredded cooked chicken and a rotisserie chicken works great here
- 10 to 12 soft flour tortillas
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can of diced green chiles which is about 4 ounces
- Salt and pepper to taste
Step-by-Step Instructions for Creamy White Chicken Enchiladas
Follow these steps to make sure your dinner turns out perfect every single time. Start by preheating your oven to 350 degrees.
Prepare the Filling and Roll
Mix your shredded chicken with one cup of the cheese. Place a big portion of that mixture into each tortilla. Roll them up tight and place them seam-side down in a greased baking dish so they do not come apart while they cook.
Make the Signature White Sauce
Melt your butter in a saucepan over medium heat. Whisk in the flour and let it cook for about a minute to create a roux. Slowly pour in the chicken broth and keep whisking so you do not get any lumps. Once it thickens, take it off the heat and stir in the sour cream and the green chiles.
Bake to Perfection
Pour that creamy sauce evenly over the tortillas in the dish. Sprinkle the rest of your cheese on top. Bake it for about 20 to 25 minutes until the sauce is bubbly and the cheese starts to turn a little brown.
Prep Time and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Tips for the Best Creamy White Chicken Enchiladas
To keep your enchiladas from getting soggy, do not put too much liquid inside the actual rolls. You really want to use flour tortillas for this specific recipe because they hold up much better under the heavy white sauce than corn tortillas do. One big mistake people make is boiling the sauce after adding the sour cream. That can make the sauce curdle and look chunky. Always make sure to take the pan off the heat before you stir in the dairy.
Variations of Creamy White Chicken Enchiladas
You can easily change this up to fit what you like. If you want more heat, you can add some diced jalapeños to the chicken mixture. For a little extra nutrition, I sometimes stir in some sautéed spinach or black beans. You can also swap the Monterey Jack for Pepper Jack cheese if you want a spicy kick in every single bite.
FAQ About Creamy White Chicken Enchiladas
Can I freeze these enchiladas?
Yes you can freeze them. Just assemble everything but do not put them in the oven. Cover the dish tightly with foil and freeze it for up to three months. Just let them thaw in the fridge overnight before you bake them.
How do I store leftovers?
Put any leftovers in an airtight container and keep them in the fridge. They will stay fresh for about three days. You can just reheat them in the oven or the microwave when you are ready to eat.
Can I use corn tortillas instead?
You can use them if you really want to, but I recommend flour tortillas. Corn tortillas tend to break down and get mushy under all that creamy sauce.
Nutritional Information for Creamy White Chicken Enchiladas
These values are just estimates based on a single serving of two enchiladas.
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 95mg
- Sodium: 820mg
- Total Carbohydrates: 32g
- Protein: 26g
Creamy White Chicken Enchiladas: 30-Minute Divine Meal
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This dish includes chicken and cheese wrapped in tortillas. A white sauce with green chiles covers the rolls.
Ingredients
- 2 cups shredded cooked chicken
- 2 cups Monterey Jack cheese
- 10 flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chiles
Instructions
- Preheat your oven to 350 degrees.
- Grease a baking dish.
- Mix chicken and one cup of cheese in a bowl.
- Fill tortillas with the mixture and roll them.
- Place rolls in the dish.
- Melt butter in a pan.
- Stir in flour and whisk for one minute.
- Pour in chicken broth and whisk until thick.
- Remove from heat and stir in sour cream and chiles.
- Pour sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 22 minutes.
Notes
- Use rotisserie chicken to save time.
- Do not boil the sauce after adding sour cream.
- Add jalapenos for extra heat.
- Store leftovers in the refrigerator.
Nutrition
- Calories: 450
Keywords: chicken enchiladas, white sauce, dinner, mexican food, creamy enchiladas
