If you’re craving a comforting and flavorful dinner that’s simple to prepare, these Easy Creamy White Chicken Enchiladas are perfect for you! With tender shredded chicken, a creamy white sauce, and melted cheese baked to perfection, this dish is a true crowd-pleaser.
The best part? You can customize it to suit your family’s tastes, making it a versatile and reliable recipe for busy weeknights or casual gatherings.
Kitchen Equipment Needed
- Baking dish (9×13 inches)
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 8–10 small flour tortillas
For the Creamy White Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned green chilies, diced
- Salt and pepper to taste
Directions
Prepare the Filling:
- In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and cilantro (if using). Mix well.
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Place a generous scoop of the filling in the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to prevent lumps. Cook for 3–4 minutes until thickened.
- Remove the saucepan from heat and stir in sour cream, shredded cheese, and green chilies. Season with salt and pepper to taste.
Bake the Enchiladas:
- Pour the creamy sauce evenly over the enchiladas, ensuring all are well coated.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 1–2 minutes.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Nutrition (Per Serving, 1 Enchilada)
- Calories: 320
- Fat: 18g
- Carbohydrates: 20g
- Protein: 22g
- Sodium: 580mg
Expert Tips
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Tortilla Tips: Warm the tortillas slightly before filling to prevent them from cracking.
- Spice it Up: Add a pinch of cayenne pepper or a drizzle of hot sauce to the sauce for extra heat.
FAQs
Can I make these ahead of time?
Yes! Assemble the enchiladas, cover with plastic wrap, and refrigerate for up to 24 hours. Add the sauce just before baking.
Can I freeze them?
Absolutely. Prepare and assemble the enchiladas without the sauce. Freeze in an airtight container for up to 3 months. When ready to bake, thaw, add sauce, and cook as directed.
What other cheeses can I use?
Feel free to substitute Monterey Jack with Pepper Jack for a spicier kick or a mild cheddar for a classic flavor.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions for 1–2 minutes.
Substitutions & Variations
- Vegetarian Option: Replace chicken with sautéed vegetables like bell peppers, zucchini, and spinach.
- Gluten-Free: Use gluten-free tortillas and substitute all-purpose flour with gluten-free flour for the sauce.
- Dairy-Free: Use dairy-free cheese and sour cream for a lactose-free version.
Easy Creamy White Chicken Enchiladas Recipe
If you’re craving a comforting and flavorful dinner that’s simple to prepare, these Easy Creamy White Chicken Enchiladas are perfect for you! With tender shredded chicken, a creamy white sauce, and melted cheese baked to perfection, this dish is a true crowd-pleaser.
Equipment
- - Baking dish (9x13 inches)
- - Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- - Spatula or wooden spoon
Ingredients
- #### For the Filling:
- - 3 cups cooked shredded chicken (rotisserie chicken works great)
- - 1 1/2 cups shredded Monterey Jack cheese
- - 1/2 cup sour cream
- - 1/4 cup chopped fresh cilantro optional
- - 8–10 small flour tortillas
- #### For the Creamy White Sauce:
- - 3 tbsp unsalted butter
- - 3 tbsp all-purpose flour
- - 2 cups chicken broth
- - 1 cup sour cream
- - 1 cup shredded Monterey Jack cheese
- - 1/2 cup canned green chilies diced
- - Salt and pepper to taste
Instructions
- #### Prepare the Filling:
- In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and cilantro (if using). Mix well.
- #### Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Place a generous scoop of the filling in the center of each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
- #### Make the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux.
- Gradually pour in the chicken broth while whisking to prevent lumps. Cook for 3–4 minutes until thickened.
- Remove the saucepan from heat and stir in sour cream, shredded cheese, and green chilies. Season with salt and pepper to taste.
- #### Bake the Enchiladas:
- Pour the creamy sauce evenly over the enchiladas, ensuring all are well coated.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 1–2 minutes.
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