EASY CREAMY WHITE CHICKEN ENCHILADAS

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If you’re craving a comforting, creamy dish with a hint of spice, you’re in for a treat with these Easy Creamy White Chicken Enchiladas! Perfect for a cozy dinner at home, this recipe brings together tender chicken, gooey cheese, and a luscious white sauce that will have you coming back for seconds.

Why You’ll Love This Recipe

These enchiladas are a delightful twist on the classic Mexican dish. Unlike traditional red sauce enchiladas, this version features a light and creamy sour cream sauce with just a touch of heat from green chiles. It’s a great option for those who prefer milder flavors or have trouble with acidic foods. Plus, they pair wonderfully with store-bought refried beans, my 3-ingredient Mexican rice, or a simple green salad.

Kitchen Equipment You’ll Need

• 9 x 13 baking dish
• Medium-sized bowl
• Medium saucepan
• Whisk
• Oven

Ingredients

• 2 cups shredded, cooked chicken (store-bought rotisserie chicken works great)
• 10 flour tortillas (taco size)
• 2 cups shredded Monterey Jack cheese (or mozzarella)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Salt, pepper, and Adobo seasoning to taste

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and spray a 9 x 13 baking dish with nonstick cooking spray.
2. In a medium-sized bowl, combine the shredded chicken with one cup of shredded cheese, and season with salt, pepper, and Adobo seasoning.
3. Place some of the chicken mixture into each flour tortilla, roll them up, and place them seam-side down in the prepared baking dish.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it cook and thicken for about 1 minute, being careful not to let it burn.
5. Gradually add the chicken broth, whisking continuously until the mixture is smooth.
6. Stir in the sour cream and green chiles. Make sure not to let the mixture come to a boil.
7. Remove the sauce from the heat and pour it evenly over the enchiladas.
8. Top with the remaining shredded cheese.
9. Bake in the preheated oven for 20-25 minutes.
10. For an extra touch, you can broil the enchiladas on high for 1-2 minutes until the cheese is slightly browned and bubbly.

Tips for Success

• Ensure the sauce is smooth by whisking continuously when adding the broth to prevent lumps.
• Avoid letting the sour cream sauce boil to maintain its creamy texture.
• For easier rolling, warm the tortillas slightly before filling them.

Additional Tips or Variations

• For a spicier version, consider adding some chopped jalapeños to the sauce.
• You can substitute corn tortillas if you prefer, but be aware they may tear more easily than flour tortillas.

Nutritional Highlights (Per Serving)

Calories: Approximately 350

Protein: 20g

Carbohydrates: 25g

Fat: 18g

Frequently Asked Questions (FAQ)

Can I make these enchiladas ahead of time? Yes, you can assemble them up to a day in advance and store them in the refrigerator. Just bake them when you’re ready to serve.

Can I freeze these enchiladas? Absolutely! Assemble them without the sauce, freeze, and add the sauce just before baking.

What can I serve with these enchiladas? They pair perfectly with refried beans, Mexican rice, or a fresh green salad.

Conclusion

These Easy Creamy White Chicken Enchiladas are a must-try for anyone who loves Mexican flavors with a creamy twist. They’re simple to make, delicious, and sure to be a hit with family and friends. I hope you enjoy them as much as I do! If you try this recipe, feel free to share your thoughts and any creative variations you come up with. Happy cooking!

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