Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delicious and comforting dish perfect for family dinners or gatherings. With their rich and creamy sauce, these enchiladas stand out for their flavor and ease of preparation. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe is versatile enough for any occasion. Let’s dive into why you’ll love making these Creamy White Chicken Enchiladas!
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes of prep time, you can have a delightful meal on the table in no time.
- Flavor-Packed: The combination of spices and creamy ingredients creates an unforgettable taste that will please everyone.
- Family-Friendly: Kids and adults alike will enjoy these hearty enchiladas, making them perfect for family dinners.
- Customizable: You can easily adjust the ingredients to suit your tastes, adding extra veggies or swapping out the cheese.
- Leftover Friendly: These enchiladas store well, making them great for meal prep or enjoying later.
Tools and Preparation
To make your Creamy White Chicken Enchiladas successfully, having the right tools is essential. Here’s what you’ll need:
Essential Tools and Equipment
- Baking dish
- Mixing bowls
- Saucepan
- Wooden spoon or spatula
- Knife and cutting board
Importance of Each Tool
- Baking dish: A good baking dish ensures even cooking and helps retain heat to keep your enchiladas warm.
- Mixing bowls: Having multiple mixing bowls allows you to prepare different components without mixing flavors prematurely.
- Saucepan: A sturdy saucepan is crucial for making the creamy sauce that binds all the flavors together.
Ingredients
For the Filling
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
For the Spices
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- ½ tsp garlic powder
- ¼ tsp onion powder
For Assembly
- Salt and pepper, to taste
- 12 small flour tortillas (or corn tortillas, if preferred)
- 1 cup shredded Monterey Jack cheese (for topping)
For Garnish
- Chopped fresh cilantro
- Sliced green onions
- Diced tomatoes
- Sliced jalapeños
- Salsa, guacamole, or sour cream
How to Make Creamy White Chicken Enchiladas
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients on a clean countertop. This makes the cooking process smoother.
Step 2: Make the Sauce
- In a saucepan over medium heat, melt 4 tbsp unsalted butter.
- Once melted, add 4 tbsp all-purpose flour, stirring continuously for about 1 minute until it forms a roux.
- Gradually whisk in 2 cups chicken broth, ensuring there are no lumps.
- Stir in 1 cup sour cream, ½ can diced green chilies, and spices (ground cumin, chili powder, smoked paprika, salt, and black pepper). Cook until heated through.
Step 3: Assemble the Enchiladas
- Preheat your oven to 350°F (175°C).
- Take each tortilla and fill it with a generous amount of the chicken mixture and some cheese.
- Roll up each tortilla tightly and place them seam-side down in a baking dish.
- Pour remaining sauce over the top of the enchiladas and sprinkle with additional cheese.
Step 4: Bake
Bake in the preheated oven for 25 minutes or until bubbly and golden brown on top.
Now you’re ready to serve your Creamy White Chicken Enchiladas! Enjoy this comforting meal that’s sure to become a favorite in your household.
How to Serve Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delightful dish that can be served in various ways to enhance the meal experience. Here are some serving suggestions to make your dinner even more enjoyable.
With Fresh Toppings
- Chopped fresh cilantro – Adds a burst of flavor and freshness.
- Sliced green onions – Provides a mild onion taste and a nice crunch.
- Diced tomatoes – Offers sweetness and color to the dish.
Accompanied by Sauces
- Salsa – A zesty addition that complements the creamy texture of the enchiladas.
- Guacamole – Rich and creamy, perfect for dipping or spreading.
- Extra sour cream – Enhances creaminess and balances spices.
On a Bed of Greens
- Mixed greens salad – Lightens the meal with fresh vegetables and vinaigrette.
- Cabbage slaw – Crunchy and tangy, it adds a nice contrast to the enchiladas.
How to Perfect Creamy White Chicken Enchiladas
Making the best Creamy White Chicken Enchiladas involves a few key techniques to ensure they turn out delicious every time.
- Use rotisserie chicken – It saves time and adds great flavor.
- Don’t skimp on cheese – Generously layer cheese for that melty goodness.
- Balance spices carefully – Adjust cumin, chili powder, and paprika based on your spice preference.
- Warm tortillas before filling – This prevents them from cracking when you roll them.
- Let them rest before serving – Allowing them to sit for a few minutes enhances flavors.
Best Side Dishes for Creamy White Chicken Enchiladas
Pairing sides with your Creamy White Chicken Enchiladas can elevate your meal. Here are some great options to consider.
- Mexican Rice – Fluffy rice seasoned with tomato sauce and spices, perfect for soaking up sauce.
- Refried Beans – Creamy beans that add protein and texture; serve warm with cheese on top.
- Corn Salad – A refreshing mix of corn, bell peppers, and lime juice for a sweet crunch.
- Grilled Vegetables – Seasonal veggies like zucchini and bell peppers grilled for extra flavor.
- Black Bean Salsa – A hearty salsa made with black beans, corn, tomatoes, and cilantro; great as a dip or side.
- Chips with Queso Dip – Crispy tortilla chips served with warm cheesy dip for an irresistible snack.
Common Mistakes to Avoid
Making Creamy White Chicken Enchiladas can be a delightful experience, but there are common pitfalls to watch out for. Here are some mistakes to avoid when preparing this dish.
- Skipping the seasoning: Not seasoning your chicken or sauce can lead to bland enchiladas. Always season each layer for maximum flavor.
- Overfilling the tortillas: Stuffing tortillas too much can cause them to break. Use just enough filling to roll them without tearing.
- Using cold ingredients: Cold chicken or cheese can affect the melting and blending of flavors. Ensure all ingredients are at room temperature before assembling.
- Neglecting to cover while baking: Failing to cover the enchiladas while baking may dry them out. Use foil initially, then remove it for browning.
- Not letting them rest: Cutting into your enchiladas immediately after baking can make them fall apart. Let them sit for a few minutes before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Creamy White Chicken Enchiladas in an airtight container.
- They will last for up to 3-4 days in the refrigerator.
Freezing Creamy White Chicken Enchiladas
- Wrap enchiladas tightly in plastic wrap before placing them in a freezer-safe container.
- They can be frozen for up to 2-3 months.
Reheating Creamy White Chicken Enchiladas
- Oven: Preheat to 350°F (175°C). Cover with foil and heat for about 20-25 minutes until warmed through.
- Microwave: Place on a microwave-safe plate, cover, and reheat for 2-3 minutes, checking halfway.
- Stovetop: In a skillet over medium heat, add a splash of broth or water. Cover and heat until warm, about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about making Creamy White Chicken Enchiladas.
Can I use different types of cheese?
Yes! Feel free to mix cheeses like pepper jack or mozzarella for extra flavor.
What kind of chicken should I use?
Rotisserie chicken is perfect for this recipe, but you can also use grilled or boiled chicken breast.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble them a day in advance and store them in the refrigerator until ready to bake.
How do I customize my Creamy White Chicken Enchiladas?
You can add vegetables like spinach or bell peppers or swap green chilies for jalapeños for extra heat.
Final Thoughts
These Creamy White Chicken Enchiladas are not only delicious but also versatile. They make a great family dinner and offer plenty of options for customization based on your tastes. Give this hearty recipe a try, and enjoy the comfort it brings!
Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: Serves 6
Description
Creamy White Chicken Enchiladas are a delightful twist on a classic favorite, offering a rich and comforting experience that your family will love. This easy recipe features tender shredded chicken enveloped in soft tortillas, smothered in a luscious creamy sauce made with cheese and spices. It’s perfect for busy weeknights or casual gatherings, delivering flavor that will impress both kids and adults alike. With just 20 minutes of prep time, you can have this satisfying dish ready to bake, making it an ideal choice for any occasion. Enjoy the versatility of these enchiladas by customizing the ingredients to suit your taste!
Ingredients
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 tbsp unsalted butter
- 2 cups chicken broth
- 12 small flour tortillas
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prepare the sauce: Melt butter in a saucepan over medium heat. Whisk in flour to create a roux, then gradually add chicken broth, sour cream, diced green chilies, and spices until smooth and heated through.
- Preheat oven to 350°F (175°C). Assemble enchiladas by filling tortillas with the chicken and cheese mixture, rolling them up tightly, and placing seam-side down in a baking dish.
- Pour remaining sauce over enchiladas and top with additional cheese.
- Bake for 25 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
