Creamy White Chicken Enchiladas: A Delicious Dish Everyone Will Love
Creamy White Chicken Enchiladas are a fantastic meal that brings comfort and joy to any dinner table. This dish is creamy, cheesy, and packed with flavor. It’s perfect for family dinners, gatherings, or even a cozy night in. The combination of tender chicken wrapped in soft tortillas and drenched in a rich cream sauce creates a delightful culinary experience. Plus, it’s relatively simple to make, even for those who aren’t expert cooks.
In this guide, we will break down why this recipe is a must-try, how to make it step by step, tips for serving and storing, and answer some frequently asked questions. You’re in for a treat with this creamy and delicious recipe!
Why Make This Recipe
There are many reasons to make Creamy White Chicken Enchiladas. First, it’s a crowd-pleaser! The creamy sauce and cheesy filling are sure to satisfy everyone’s taste buds. This dish is also versatile. You can adjust the ingredients to suit your preferences or dietary needs. Whether you like it mild or spicy, there’s room for customization.
Moreover, preparing this dish allows you to use leftover chicken, making it a great way to reduce food waste. It’s budget-friendly since many of the ingredients are pantry staples. Not to mention, you can make a large batch, which means there will be plenty for leftovers the next day! The leftovers can be just as enjoyable, saving you time on future meals.
Additionally, this recipe can be a great opportunity to spend time in the kitchen with family or friends. Cooking together is a fun way to bond and share the joy of preparing a delicious meal.
How to Make Creamy White Chicken Enchiladas
Making Creamy White Chicken Enchiladas is straightforward. Below, we will go through each step, ensuring you understand how to create this delicious dish at home.
Ingredients
To make Creamy White Chicken Enchiladas, you will need the following ingredients:
- 8-10 medium-sized flour tortillas
- 3 cups of cooked shredded chicken
- 2 cups of shredded Monterey Jack cheese, divided
- 1 cup of shredded cheddar cheese, divided
- 1/2 cup of diced green chiles
- 1/4 cup of chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 2 cups of chicken broth
- 1 cup of sour cream
- 1/2 teaspoon of ground cumin
- Salt and pepper to taste
Directions
Now, let’s dive into the detailed steps to make this delicious dish.
Melt butter: Start by melting 3 tablespoons of butter in a large saucepan over medium heat. This will form the base of your sauce.
Make a roux: Once the butter is melted, add 3 tablespoons of all-purpose flour. Whisk constantly for about 1 minute until the mixture is light golden. This creates a roux, which helps thicken your sauce.
Add chicken broth: Gradually pour in 2 cups of chicken broth while continuing to whisk. This prevents lumps from forming. Keep whisking for 3-4 minutes until the sauce is thick and smooth.
Stir in sour cream and spices: Remove the saucepan from heat. Stir in 1 cup of sour cream, 1/2 teaspoon of ground cumin, and add salt and pepper to taste. Make sure everything is well combined.
Prepare the filling: In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and one cup of the cheese mixture. Mix everything thoroughly so that every bit of chicken gets coated in flavor.
Preheat the oven: Before assembling, preheat your oven to 350°F (175°C).
Assemble the enchiladas: Spread a thin layer of the white sauce on the bottom of a greased 9×13 inch baking dish. Take a tortilla and place about 1/3 cup of the chicken mixture down the center. Roll it tightly and place it seam-side down in the baking dish. Repeat this step for all tortillas.
Add remaining sauce and cheese: Once all the tortillas are in the baking dish, pour the remaining white sauce over the top, ensuring it covers all the enchiladas. Sprinkle the remaining cheese evenly on top.
Bake: Place the baking dish in the oven and bake uncovered for 25-30 minutes. You will know it’s ready when the sauce is bubbling and the cheese is melted.
Cool and serve: After baking, let the enchiladas rest for 5 minutes before serving. This allows the sauce to set a little and makes them easier to serve.
How to Serve Creamy White Chicken Enchiladas
Serving Creamy White Chicken Enchiladas can be a delightful experience. Here are some ideas to make your meal even better:
- Garnish: Top the enchiladas with extra chopped cilantro or slices of avocado for a fresh touch. You can also use a dollop of sour cream or a sprinkle of green onions.
- Sides: Serve the enchiladas with a side of Mexican rice or refried beans for a complete meal. A simple salad or some corn on the side can add a nice crunch and freshness.
- Salsa or hot sauce: If you enjoy a little heat, add your favorite salsa or hot sauce on the side to give each bite an extra kick!
How to Store Creamy White Chicken Enchiladas
If you have leftovers (which is likely, as this dish serves many), you can store them easily. Here are some tips for storing your Creamy White Chicken Enchiladas:
- Refrigeration: Allow the dish to cool completely before covering it with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: If you want to save some for later, you can freeze the enchiladas. Let them cool completely, then wrap them tightly with plastic wrap and aluminum foil. They will last for about 2-3 months in the freezer. To reheat, thaw in the refrigerator overnight and bake in the oven until heated through.
Tips to Make Creamy White Chicken Enchiladas
- Customize Filling: You can add other ingredients to the filling. Black beans, corn, or chopped bell peppers can add more flavor and texture.
- Chicken Options: For the shredded chicken, you can use rotisserie chicken for a quicker option. Just shred the chicken and it’s ready to use.
- Spice it Up: If you like it spicy, consider adding diced jalapeños to the filling or using spicy green chiles in the sauce.
Variation
You might want to mix things up with this dish. Here are a few variations to consider:
- Vegetarian version: Replace the chicken with sautéed mushrooms, zucchini, and spinach. Keep the rest of the recipe the same for a hearty vegetarian meal.
- Different meats: Try using shredded beef or turkey instead of chicken for a different flavor profile.
- Cheese swaps: You can also swap the cheeses. If you prefer a stronger flavor, try using pepper jack cheese or a blend of cheese for the toppings.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well for enchiladas. They will have a different texture but still taste great. Just make sure to warm them up a bit before filling to prevent them from breaking.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the enchiladas and sauce in advance, assemble them, and then store them in the refrigerator for up to a day before baking. Just add a few minutes to the baking time if they go into the oven cold.
3. What should I serve with Creamy White Chicken Enchiladas?
These enchiladas are great on their own, but you can serve them with a side of Mexican rice, beans, salad, or tortilla chips with salsa. It complements the flavors perfectly!
Enjoy making and sharing these Creamy White Chicken Enchiladas with your family and friends. It’s a meal that will bring everyone together and leave them asking for seconds!
Creamy White Chicken Enchiladas
Ingredients
Method
- Melt 3 tablespoons of butter in a large saucepan over medium heat.
- Add 3 tablespoons of all-purpose flour and whisk constantly for about 1 minute until light golden to create a roux.
- Gradually pour in 2 cups of chicken broth while whisking to prevent lumps. Whisk for 3-4 minutes until thick and smooth.
- Remove from heat and stir in 1 cup of sour cream, 1/2 teaspoon of ground cumin, and add salt and pepper to taste.
- In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of white sauce on the bottom of a greased 9x13 inch baking dish.
- Take a tortilla and place about 1/3 cup of the chicken mixture down the center. Roll tightly and place seam-side down in the dish. Repeat for all tortillas.
- Pour the remaining white sauce over the top of the rolled tortillas, ensuring coverage. Sprinkle the remaining cheese evenly on top.
- Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is melted.
- Allow the enchiladas to rest for 5 minutes before serving.