Imagine a plate of Creamy White Chicken Enchiladas, hot out of the oven, bubbling with a luscious white sauce and studded with melted cheese. Each bite is a warm hug, balancing comfort and nutrition perfectly, making it an ideal dish for busy weeknights. With this recipe, you can whip up a delightful dinner that your family will love, even on those days when time seems to slip away. It’s not just a meal; it’s a way to gather around the table and savor the little moments of connection that truly matter.
Serving Versatility
One of the best things about these Creamy White Chicken Enchiladas is their serving versatility. Whether you prefer them on a bed of fluffy rice, tucked into fiber-rich wraps, or nestled among noodles, this dish always shines. Plus, if you’re watching your carb intake, you can enjoy them solo or wrapped in some lettuce for a fresh twist. The possibilities are endless!
Full Recipe Section
Ingredients:
- 8-10 flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
- 3 tablespoons butter (for white sauce)
- 3 tablespoons all-purpose flour (for roux)
- 2 cups chicken broth (for white sauce)
- 1 cup sour cream (room temperature)
- 1/2 teaspoon cumin (ground)
- Salt and pepper to taste
Directions:
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
- Preheat your oven to 350°F. Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: Approximately 420 per serving
Why You’ll Love This Recipe
This recipe is a dream for anyone looking to make a quick and tasty meal. Here’s why you will adore it:
- Quick preparation: It comes together in no time, making it perfect for busy weeknights.
- Budget-friendly ingredients: Everything you need can be found at your local grocery store without breaking the bank.
- Big, cozy flavor: The combination of cheeses and spices brings comfort to every bite.
- Nutritional value: Packed with protein and flavor, it’s a meal you can feel good about.
- Customizability: You can easily swap out ingredients based on what you have on hand.
Cultural or Cooking Technique Note (Optional)
Enchiladas have a rich heritage rooted in Mexican cuisine. They began as tortillas wrapped around various fillings and have evolved with countless variations. The method of baking enchiladas topped with sauce, as we do here, enhances their flavors while ensuring everything melds beautifully into a comforting dish.
Serving Suggestions
To elevate your Creamy White Chicken Enchiladas, try these fun ideas:
- Serve over a fluffy bed of rice for a filling meal.
- Pair with a side of spicy black beans for a hearty combo.
- Wrap in a low-carb tortilla for a lighter option.
- Top with fresh avocado or pico de gallo for a burst of freshness.
Pro Tips for Success
- Always taste and adjust your seasonings as you go. A little extra salt or cumin can bring your dish to life!
- Keep the heat at medium when making your sauce to avoid scorching the flour.
- Chopping vegetables evenly ensures they cook uniformly and enhance your filling’s texture.
Storage & Reheating
To keep your leftovers fresh, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. When reheating, pop them in the oven at 350°F until warmed through to maintain that scrumptious flavor and texture without drying them out.
Closing Paragraph
I can’t wait for you to try making these Creamy White Chicken Enchiladas in your kitchen! Feel free to get creative and add your favorite ingredients or tweak the spices to match your family’s taste. After all, the best recipes are the ones that come from the heart. I would love to hear how yours turns out, so please share, rate, or leave a comment below!
Creamy White Chicken Enchiladas
Ingredients
For the enchiladas
- 8-10 pieces flour tortillas (medium size)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion (diced)
For the white sauce
- 3 tablespoons butter for white sauce
- 3 tablespoons all-purpose flour for roux
- 2 cups chicken broth for white sauce
- 1 cup sour cream room temperature
- 1/2 teaspoon cumin ground
- Salt and pepper to taste
Instructions
Preparation
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
- Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
- In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling.
Assembly
- Preheat your oven to 350°F. Spread a thin layer of the white sauce in the bottom of a greased 9×13 baking dish.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
Cooking
- Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
🎀 Final Thoughts
Cooking is my happy place, and I hope this recipe fills your home with warmth and joy just like it does for me. Always remember, it’s about the love you pour into every dish. Happy cooking!
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