Easy & Creamy White Chicken Enchiladas: Your New Family Favorite Recipe
Are you searching for a weeknight dinner that is both incredibly simple to prepare and undeniably delicious? Look no further than these Easy & Creamy White Chicken Enchiladas! This recipe has quickly become a staple in many kitchens, lauded for its rich, velvety sauce made from a delightful combination of sour cream and mild green chilies. It’s a dish that promises to deliver maximum flavor with minimal effort, making it ideal for busy evenings when you crave comfort food without the fuss.
My journey with this particular enchilada recipe began after stumbling upon it from Joyful Mommas Kitchen. What immediately caught my attention was the promise of simplicity, paired with visuals of a truly creamy and mouth-watering dish. I decided to give it a try, and I’m so glad I did! It’s one of those recipes that consistently delivers, earning rave reviews from everyone who tastes it – even the pickiest eaters and children adore these enchiladas. They are so satisfyingly delicious, making dinner a stress-free experience as everything comes together in a flash.
Why You’ll Love This White Chicken Enchilada Recipe
These enchiladas stand out for several compelling reasons. First and foremost, the creamy white sauce is a game-changer. Unlike traditional red or green enchilada sauces, this one offers a milder, richer flavor profile that appeals to a broader palate. The tang of sour cream perfectly balances the subtle heat from the diced green chilies, creating a luxurious coating for the chicken-filled tortillas.
Secondly, the ease of preparation is unparalleled. With pre-cooked shredded chicken, a quick roux-based sauce, and simple assembly, you can have this dish ready for the oven in under 15 minutes of active prep time. It’s a fantastic option for meal prepping components in advance, such as shredding your chicken, to make dinner even faster on a busy weeknight.
Finally, these enchiladas are a guaranteed crowd-pleaser. Whether you’re serving them to family, friends, or bringing them to a potluck, they’re always a hit. The combination of tender chicken, gooey melted cheese, and that irresistible creamy sauce makes them comforting and satisfying for any occasion.
Essential Ingredients for the Perfect White Chicken Enchiladas
Gathering your ingredients is the first step to creating these delightful enchiladas. Here’s a detailed look at what you’ll need and why each component is crucial:
Chicken: The Heart of the Enchilada
- 2 cups cooked, shredded chicken: The foundation of our filling. Using pre-cooked chicken is key to the recipe’s speed. A rotisserie chicken is an excellent shortcut, or you can boil/bake chicken breasts and shred them yourself. Make sure it’s well-seasoned if you’re cooking it from scratch.
Cheese: The Melty Goodness
- 2 cups Colby & Monterey Jack cheese, shredded: This blend is perfect for enchiladas because it melts beautifully and offers a mild, creamy flavor that complements the sauce without overpowering it. You’ll divide this for the filling and topping.
Tortillas: The Perfect Wrap
- 10 (8-inch) flour tortillas: Flour tortillas are preferred for white chicken enchiladas as they are softer and more pliable, making them easier to roll and contributing to the creamy texture of the dish.
The Creamy White Sauce Base
- 3 tbsp butter: Forms the base of our roux, adding richness.
- 3 tbsp flour: The thickening agent for our sauce. Combined with butter, it creates a roux that ensures a smooth, lump-free sauce.
- 2 cups chicken broth: Provides the liquid base for the sauce, infusing it with savory flavor.
- 1 cup sour cream: The star of the creamy sauce, lending its distinctive tangy and rich flavor. It’s crucial to add this at the right time to prevent curdling.
- 1 (4oz) can of diced green chilies: These add a subtle, earthy heat and classic Southwestern flavor without making the dish overly spicy, perfect for a family-friendly meal.
Step-by-Step Guide: How to Make White Chicken Enchiladas
Follow these simple steps to bring this delicious dish to life:
1. Prep the Pan & Oven
Begin by preheating your oven to 350°F (175°C). Then, generously grease a 9×13 inch baking pan or any similar sized baking dish. Greasing prevents the enchiladas from sticking and aids in easy serving.
2. Assemble the Filling
In a medium bowl, combine your 2 cups of cooked, shredded chicken with 1 cup of the shredded Colby & Monterey Jack cheese. Mix well to ensure the cheese is evenly distributed throughout the chicken. This cheesy chicken mixture will be the flavorful core of your enchiladas. Take each flour tortilla, spoon a generous amount of the chicken and cheese mixture down the center, then roll it up tightly. Place the rolled tortillas seam-side down into your prepared baking pan. Arrange them snugly to fit all ten enchiladas.
Note: If you’re wondering how to shred chicken quickly, a traditional rotisserie chicken works wonders for this recipe, offering both convenience and flavor. Alternatively, you can use two forks to pull apart boiled or baked chicken breasts.
3. Crafting the Velvety White Sauce
Now, let’s create that irresistible creamy sauce. In a saucepan (medium-sized), melt the 3 tablespoons of butter over medium heat. Once the butter is fully melted and slightly shimmering, stir in the 3 tablespoons of flour. Whisk continuously for about 1 minute. This step creates a roux, which is essential for thickening the sauce and preventing lumps. It should resemble a pale paste.
Gradually pour in the 2 cups of chicken broth, whisking constantly to ensure the mixture remains smooth and lump-free. Continue to heat this mixture over medium heat, stirring occasionally, until it thickens and starts to bubble gently. It should have a consistency similar to gravy.
4. Finishing the Creamy Sauce
Once your broth mixture is thick and bubbly, remove the saucepan from the heat. Stir in the 1 cup of sour cream and the 1 (4oz) can of diced green chilies. Mix until all ingredients are well combined and the sauce is uniformly creamy. It is very important NOT to bring the sauce to a boil after adding the sour cream, as this can cause the sour cream to curdle, resulting in a grainy texture. Gentle heat is key here.
5. Layering and Baking to Perfection
Carefully pour the creamy sour cream and green chili sauce evenly over all the rolled enchiladas in the baking dish. Make sure every tortilla is generously covered. Then, sprinkle the remaining 1 cup of shredded Colby & Monterey Jack cheese over the top of the sauce. This cheese will melt into a golden, bubbly crust.
Bake the enchiladas in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is thoroughly melted. For an extra golden-brown, slightly crispy cheese topping, place the dish under the broiler for an additional three minutes on high. Watch it closely to prevent burning!
Note: For an even more indulgent and browned topping, you can add a little extra mozzarella cheese during the broiling stage, as its high melting point and browning qualities are excellent for a crispy crust.
Tips for Success & Variations
To ensure your White Chicken Enchiladas turn out perfect every time, and to explore ways to customize them, consider these additional tips:
Shredding Chicken Made Easy
If you’re not using a rotisserie chicken, cooking chicken breasts and then shredding them is simple. You can boil chicken breasts until cooked through (about 15-20 minutes), then use two forks to shred them. For an even easier method, place cooked chicken breasts in a stand mixer with the paddle attachment and mix on low speed for about 30 seconds – perfectly shredded chicken every time!
Preventing Curdled Sour Cream
The key to a silky smooth sauce is temperature control. Always remove the saucepan from the heat before stirring in the sour cream. The residual heat from the roux and broth mixture will be enough to warm the sour cream without causing it to separate or curdle. If your sour cream is very cold, you can temper it by whisking in a small amount of the warm broth mixture before adding it to the rest of the sauce.
Make Ahead & Freezing Options
These enchiladas are fantastic for meal prep! You can assemble the entire dish (without baking) and cover it tightly with foil, then refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time to account for the chilled dish. For freezing, assemble the enchiladas and sauce, but hold off on the top layer of cheese. Wrap tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking, adding the top cheese layer before baking as directed.
Serving Suggestions
White Chicken Enchiladas are a meal in themselves, but they pair wonderfully with a few simple sides. Consider serving them with a fresh green salad, a side of cilantro-lime rice, or some refried beans. A dollop of extra sour cream or a sprinkle of fresh cilantro on top can add a beautiful finishing touch.
Delicious Variations
- Spicier Kick: Add a pinch of cayenne pepper to the sauce, or use a can of medium or hot diced green chilies instead of mild. You could also mix in a teaspoon of your favorite taco seasoning with the chicken.
- Add Veggies: Sautéed onions, bell peppers, or corn can be mixed into the chicken filling for added flavor and nutrition.
- Different Cheese: While Colby & Monterey Jack is recommended, feel free to experiment with a Mexican blend cheese, a sharper cheddar, or even pepper jack for an extra zing.
- Protein Swap: While chicken is classic, ground turkey or even shredded pork could work as a delicious alternative filling.
FAQs About White Chicken Enchiladas
Can I use corn tortillas instead of flour tortillas?
While this recipe is specifically designed for flour tortillas due to their soft texture and how they absorb the creamy sauce, you can use corn tortillas. However, corn tortillas tend to break more easily when rolled. To prevent this, briefly warm them in a dry skillet or microwave them wrapped in a damp paper towel before filling.
What kind of chicken is best for shredding?
Any cooked chicken works well! Rotisserie chicken is the ultimate shortcut. Otherwise, boiled or baked chicken breasts or thighs can be easily shredded. Ensure the chicken is seasoned if you’re cooking it from scratch for the best flavor.
How do I prevent my sauce from being too thin or too thick?
The roux (butter and flour mixture) is crucial. Ensure you cook the flour with the butter for at least a minute to remove the raw flour taste and properly activate its thickening properties. If your sauce is too thick, whisk in a little extra chicken broth until it reaches your desired consistency. If it’s too thin, you can try simmering it gently for a few more minutes to allow it to reduce, or prepare a small cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and whisk it in, simmering until thickened.
How long can I store leftovers?
Leftover White Chicken Enchiladas can be stored in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in the microwave or oven. For best results when reheating in the oven, cover with foil to prevent drying out.
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White Chicken Enchiladas Recipe
Ingredients
White Chicken Enchiladas:
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10 8-inch flour tortillas
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2 cups cooked shredded chicken
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2 cups Colby & Monterey jack cheese shredded
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3 tbsp butter
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3 tbsp flour
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2 cups chicken broth
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1 cup sour cream
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1 4oz can of diced green chilies
Instructions
How to make White Chicken Enchiladas:
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Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.
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Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
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In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
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Stir in sour cream and chilies. Do not bring to boil. You don’t want curdled sour cream.
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Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.
Nutrition per serving
Final Thoughts: Your Next Favorite Meal Awaits!
This White Chicken Enchiladas recipe is truly a gem – it’s simple enough for novice cooks, yet impressive enough to satisfy even the most discerning palates. The harmonious blend of tender shredded chicken, melted cheese, and that uniquely creamy sour cream and green chili sauce creates a comforting dish that will undoubtedly become a regular feature in your meal rotation. Its ease and deliciousness make it the perfect solution for busy weeknights, offering a taste of homemade goodness without hours in the kitchen.
So, why wait? Gather your ingredients, follow these straightforward steps, and prepare to delight your family and friends with this outstanding recipe. We are confident that these creamy white chicken enchiladas will not only meet but exceed your expectations, leaving everyone at the table asking for seconds. Enjoy the process, and savor every last bite of this incredible, easy-to-make, and utterly delicious meal!