If you are looking for a dish that perfectly combines comfort, creamy goodness, and a little bit of Tex-Mex flair, then this Creamy White Chicken Enchiladas Recipe will become your new go-to. Every bite offers tender shredded chicken enveloped in a luscious, rich sauce made from Monterey Jack cheese, cream cheese, and green chilies, all wrapped inside soft flour tortillas. It’s a delightful dish that feels like a warm hug on a plate and makes for an impressive yet simple meal for family or friends. Trust me, once you try these enchiladas, they’ll have a permanent spot on your recipe rotation.
Ingredients You’ll Need
Getting ready to make this creamy delight is easier than you think. The ingredients are straightforward yet essential, each adding layers of flavor, creaminess, or texture. From the smooth cream cheese that brings velvety richness to the subtle heat of green chilies, every component works harmoniously to create an unforgettable experience.
- Boneless skinless chicken breasts (2 cups): The star protein that becomes tender and juicy once shredded.
- Shredded Monterey Jack cheese (2.5 cups): Melts beautifully for a mild, creamy cheese base that’s slightly tangy; Pepper Jack can be used for more spice.
- Cream cheese (5 ounces): Adds smooth richness and helps bind the chicken filling.
- Soft flour tortillas (10): The perfect supple wraps that hold all the goodness inside without cracking.
- Butter (3 tablespoons): Essential for starting the sauce, adds depth with a buttery base.
- Chicken broth (2 cups): Builds the sauce’s body and heightens savory notes.
- Sour cream (1 cup): Gives a tangy creaminess that balances the heat and cheese.
- Canned diced green chilies (4 ounces): Bring mild heat and color, giving the sauce a subtle southwestern flair.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Cook the Chicken
Start by cooking your chicken so it can be shredded easily. You can boil the chicken breasts in water until tender, or for a time-saving shortcut, use pre-cooked rotisserie chicken. Either way, shred the chicken finely to ensure it blends perfectly with the creamy filling.
Step 2: Prepare Your Oven and Pan
Preheat your oven to 350°F (about 175°C). While it’s heating, grease a baking pan to prevent the enchiladas from sticking and to help them bake evenly with a golden crust.
Step 3: Mix the Filling
In a large bowl, combine the shredded chicken with 2 cups of the Monterey Jack cheese, cream cheese, and a pinch of garlic powder. This mixture will be creamy, cheesy, and flavorful, creating the rich heart of your enchiladas that will make everyone swoon.
Step 4: Make the Sauce Base
In a saucepan, melt the butter over medium heat. Then add flour and taco seasoning, stirring continuously for about a minute. This forms a roux, thickening the sauce and layering in those classic Mexican spices that bring warmth and complexity.
Step 5: Add Broth and Cheese to the Sauce
Slowly whisk in chicken broth to your roux, ensuring the texture becomes smooth and silky. Once blended, add the remaining shredded cheese and stir as it melts, thickening the sauce into a luscious blanket of cheesy goodness.
Step 6: Stir in Sour Cream and Green Chilies
To finish the sauce, fold in sour cream and diced green chilies. This step injects creaminess and a mild but delightful kick, transforming the sauce into the perfect topping for your enchiladas.
Step 7: Fill and Roll the Tortillas
Spoon the chicken and cheese filling onto each tortilla, then roll them tightly and place them seam-side down in your prepared baking dish. This keeps everything snug inside and ready to soak up that dreamy sauce.
Step 8: Bake Your Enchiladas
Pour the creamy sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top for a cheesy finish. Bake for 22 minutes, then switch to broil for an additional 3 minutes to get a bubbly, golden-brown topping that will have you salivating.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
Adding fresh garnishes lifts this already flavorful dish to another level. Try chopped cilantro for a burst of herby brightness, sliced avocado for creamy contrast, or a dollop of sour cream to cool down the gentle heat. Fresh lime wedges on the side provide a tangy squeeze that perfectly balances the rich sauce.
Side Dishes
Pair these enchiladas with simple sides that complement their richness. A crisp green salad with a light vinaigrette cuts through the creaminess, while Mexican rice or refried beans add heartiness and tradition. Alternatively, roasted veggies seasoned with cumin and lime amplify the southwestern vibe of your meal.
Creative Ways to Present
For a fun gathering or family night, serve the enchiladas in a single large baking dish so everyone can scoop their portion and see that cheesy, creamy goodness. Or, wrap and plate single enchiladas individually for a more elegant presentation. For a splash of color, drizzle some salsa verde or chopped fresh tomatoes on top before serving.
Make Ahead and Storage
Storing Leftovers
These creamy white chicken enchiladas are perfect for leftovers since the flavors deepen overnight. Store them in an airtight container in the fridge for up to 3 days. Make sure to cover them well to keep the tortillas soft and the sauce luscious.
Freezing
If you want to enjoy the Creamy White Chicken Enchiladas Recipe later, you can freeze the unbaked enchiladas. Assemble them in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven until heated through, usually about 20 minutes. To refresh the crispy cheese on top, remove the foil in the last 5 minutes of warming. Avoid microwaving if possible to keep the texture just right.
FAQs
Can I use rotisserie chicken instead of cooking my own chicken?
Absolutely! Using rotisserie chicken not only saves time but adds extra flavor. Just shred the meat and add it directly to your filling mix.
What if I don’t have Monterey Jack cheese?
You can substitute with Pepper Jack for a spicier kick or even a mild mozzarella for creaminess. Just be aware that the flavor profile might shift slightly.
Is there a way to make this recipe spicier?
Yes! You can use hotter diced chilies, add some jalapeños to the filling, or sprinkle cayenne pepper into the sauce for an extra kick of heat.
Can I prepare this dish ahead of time?
Definitely. You can assemble the enchiladas a day before baking and store them covered in the fridge. When it’s mealtime, just bake them as usual.
What’s the best way to store leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep their texture delicious.
Final Thoughts
If you are searching for a comforting, creamy, and downright delicious meal, you can’t go wrong with this Creamy White Chicken Enchiladas Recipe. It’s easy to prepare, satisfies cravings, and brings everyone to the table with smiles. I hope you enjoy making and sharing this dish as much as I do!
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Creamy White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken mixed with Monterey Jack cheese and cream cheese, wrapped in soft flour tortillas, and smothered with a rich, cheesy sauce made from chicken broth, sour cream, and green chilies. Baked to perfection and broiled for a golden top, these enchiladas serve as a hearty and flavorful meal ideal for family dinners.
Ingredients
Chicken Filling
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack)
- 5 ounces cream cheese
- 1 teaspoon garlic powder
Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 1 cup shredded Monterey Jack cheese (reserved for topping)
Other
- 10 soft flour tortillas
Instructions
- Cook the chicken: Boil the boneless skinless chicken breasts until fully cooked or use rotisserie chicken for convenience. Once cooked, shred the chicken finely.
- Preheat the oven: Set your oven to 350°F (175°C) and grease a baking pan to prevent sticking.
- Prepare the chicken mixture: In a bowl, combine the shredded chicken with 2.5 cups shredded Monterey Jack cheese, cream cheese, and garlic powder. Mix thoroughly until evenly combined and creamy.
- Make the sauce base: In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour and taco seasoning, cooking and stirring constantly for about one minute to form a roux.
- Add chicken broth and cheese: Gradually whisk in the chicken broth, ensuring the mixture is smooth with no lumps. Continue cooking until the sauce thickens. Then, stir in shredded Monterey Jack cheese and allow it to melt completely for a creamy texture.
- Finish the sauce: Remove the sauce from heat, then stir in the sour cream and canned diced green chilies until fully incorporated into a rich and flavorful sauce.
- Assemble the enchiladas: Spoon the chicken mixture onto each flour tortilla, roll them tightly, and place each seam-side down in the prepared baking dish.
- Top and bake: Pour the creamy sauce evenly over the arranged enchiladas, then sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 22 minutes, then switch to broil for an additional 3 minutes to achieve a golden, bubbly finish.
Notes
- If short on time, rotisserie chicken works great as a quick substitute for boiled chicken.
- Adjust the amount of green chilies based on your preferred spice level.
- Soft flour tortillas work best as they roll easily without cracking.
- For a lower fat option, substitute sour cream with Greek yogurt.
- Ensure the sauce thickens before adding cheese to prevent a runny consistency.
- Let the enchiladas rest a few minutes after baking for easier serving.
