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Creamy White Chicken Enchiladas Recipe

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4.6 from 65 reviews

Easy and delicious creamy white chicken enchiladas featuring a rich homemade white sauce, tender shredded chicken, and melty cheeses baked to golden perfection. Perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Scale

Filling Ingredients

  • 1 tablespoon olive oil
  • ½ yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 3 cups cooked chicken, shredded (rotisserie chicken recommended)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 8 large flour tortillas
  • 2 cups Monterey Jack cheese, shredded

Sauce Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups water
  • 2 chicken bouillon cubes
  • 1 cup sour cream
  • ½ teaspoon salt

Topping

  • 1 cup Mexican blend cheese, shredded

Instructions

  1. Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat until shimmering. Add finely diced onion and cook for 5-7 minutes until soft and translucent, taking care not to brown. Add minced garlic and sauté for 1 minute until fragrant.
  2. Combine Chicken Filling: Add shredded cooked chicken to the skillet with the sautéed onions and garlic. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Stir well to coat and cook for 2-3 minutes until heated through. Remove the mixture from skillet and set aside in a bowl.
  3. Make White Sauce Base: In the same skillet, melt butter over medium heat until foaming. Whisk in flour and cook for 1-2 minutes to form a roux, removing raw flour taste. Gradually whisk in water slowly while stirring to avoid lumps. Bring to a simmer, then add chicken bouillon cubes. Continue whisking until bouillon dissolves and sauce thickens to a smooth, pourable consistency.
  4. Enrich the Sauce: Remove skillet from heat and stir in sour cream until fully incorporated. Season with ½ teaspoon salt and taste; adjust seasoning if necessary.
  5. Warm Tortillas: Warm the flour tortillas to make them pliable by microwaving each wrapped in a damp paper towel for about 30 seconds or heating them briefly in a dry skillet (15-20 seconds per side). Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  6. Assemble Enchiladas: Place about ¼ cup of the chicken filling down the center of each warmed tortilla. Sprinkle approximately ¼ cup of shredded Monterey Jack cheese over the filling. Roll the tortilla tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas.
  7. Add Sauce and Cheese: Pour the creamy white sauce evenly over all the rolled enchiladas, ensuring full coverage. Sprinkle the shredded Mexican blend cheese evenly on top.
  8. Bake: Bake in the preheated oven for 20-25 minutes until the sauce bubbles around the edges and the cheese is melted and lightly golden. Optional: for a more browned top, place under the broiler for 1-2 minutes, watching carefully.
  9. Rest and Serve: Let enchiladas rest for 5-10 minutes after baking to allow the sauce to set slightly, making them easier to serve.

Notes

  • You can assemble the enchiladas ahead of time and refrigerate up to 24 hours before baking. Let them come to room temperature before baking.
  • Rotisserie chicken is a convenient choice, but poached or baked chicken breasts or thighs work well too.
  • These enchiladas freeze well after baking; cool completely before wrapping tightly and freezing for 2-3 months.
  • Warming tortillas properly prevents cracking when rolling.
  • Adjust salt seasoning to taste in the sauce and filling.
  • For added flavor, try sautéed bell peppers or smoked paprika in the filling or sauce.

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

Find it online: https://cheframi.com/creamy-white-chicken-enchiladas-recipe/