White Chicken Creamy Enchiladas

This creamy white chicken enchilada recipe transforms ordinary ingredients into a comforting, restaurant-quality meal that will have your family requesting it weekly. The combination of tender chicken, melty cheese, and a velvety sauce creates an irresistible dish that's perfect for weeknight dinners or weekend gatherings.

I first made these enchiladas during a busy holiday season when I needed something comforting yet impressive for unexpected guests. The dish was such a hit that it's now my go-to whenever I want to serve something special without spending hours in the kitchen.

Ingredients

• Shredded cooked chicken: provides the protein foundation and works wonderfully with the creamy sauce. Using rotisserie chicken elevates the flavor and saves significant prep time.
• Monterey Jack cheese: offers the perfect melt and mild flavor that complements the other ingredients without overwhelming them. Look for freshly shredded for best melting results.
• Flour tortillas: create the perfect vessel for holding the filling while soaking up some of the delicious sauce. Choose the taco size for easy rolling and serving.
• Butter and flour: form the roux that thickens the sauce to the ideal consistency. Use unsalted butter to control the overall saltiness.
• Chicken broth: adds depth and savory notes to the sauce. Homemade or low sodium varieties work best for flavor control.
• Sour cream: creates the signature creaminess and slight tanginess that makes this dish special. Full-fat provides the richest texture.
• Green chiles: add mild heat and authentic flavor without making the dish spicy. The canned variety with their liquid adds perfect moisture.
• Adobo seasoning: brings a complex flavor profile that elevates the simple chicken filling. A little goes a long way.

Step-by-Step Instructions

Prepare The Oven And Dish:

Preheat your oven to exactly 350°F to ensure even cooking throughout. Take time to thoroughly spray your 9x13-inch baking dish with nonstick cooking spray, making sure to cover the corners where sticking often occurs.

Create The Filling:

In a medium bowl, combine your shredded chicken with one cup of Monterey Jack cheese until evenly distributed. Season thoughtfully with salt, pepper, and Adobo seasoning, tasting as you go to achieve the perfect flavor balance. The warmth of the chicken will slightly melt the cheese, helping the mixture hold together.

Assemble The Enchiladas:

Place approximately three tablespoons of the chicken mixture along the center of each tortilla. Roll each tortilla tightly but gently to avoid tearing, then place seam side down in your prepared baking dish. Arrange them snugly against each other to prevent unraveling during baking.

Prepare The Sauce:

In a medium saucepan over medium heat, melt the butter completely until it begins to bubble slightly. Add the flour and whisk continuously for a full minute to cook out the raw flour taste without letting it brown. This creates the base for a silky smooth sauce.

Finish The Sauce:

Gradually add the chicken broth about half a cup at a time, whisking vigorously between additions to prevent lumps from forming. Once smooth, reduce heat to low and stir in the sour cream and green chiles with their liquid. Maintain gentle heat without allowing the mixture to boil, which could cause the sauce to break.

Assemble For Baking:

Pour the finished sauce evenly over your arranged enchiladas, ensuring each one is generously covered. Pay special attention to the edges which can dry out during baking. Sprinkle the remaining cup of cheese evenly across the top, creating a blanket that will melt into a golden crust.

Bake To Perfection:

Bake the enchiladas for exactly 20 to 25 minutes until the sauce is bubbling around the edges and the cheese has melted completely. For an extra special touch, switch to broil for the final 1 to 2 minutes, watching carefully to achieve that beautiful golden brown cheese crust without burning.

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The green chiles are truly the secret ingredient in this recipe. My grandmother first introduced me to cooking with them, explaining how they add depth without overwhelming heat. Now whenever I make these enchiladas, I think of her kitchen and how she taught me that simple ingredients, prepared with care, create the most memorable meals.

Make-Ahead Options

These enchiladas can be fully assembled up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, and add an extra 5 to 10 minutes to the baking time. The sauce may thicken in the refrigerator, so have a little extra chicken broth on hand to thin it if necessary before baking.

Customization Ideas

This recipe welcomes creative variations to suit your taste preferences. Try adding sautéed bell peppers and onions to the chicken filling for extra vegetables and flavor. Black beans make a wonderful addition for more protein and texture. For those who enjoy heat, mix in diced jalapeños or a dash of hot sauce to the filling or sauce. Vegetarians can substitute the chicken with a mixture of black beans, corn, and sautéed vegetables for an equally delicious meal.

Serving Suggestions

Serve these enchiladas with complementary sides that enhance the meal. Fresh pico de gallo adds brightness and acidity that cuts through the richness. A simple green salad dressed with lime vinaigrette provides a refreshing contrast. For a complete Mexican-inspired feast, add cilantro lime rice and refried beans on the side. Garnish the plated enchiladas with chopped fresh cilantro, diced avocado, and a dollop of Mexican crema for restaurant-quality presentation and flavor.

Common Queries

→ Can I use other types of cheese?

Yes, feel free to substitute Monterey Jack with cheddar or a Mexican cheese blend for variety.

→ How can I make this dish spicier?

Add chopped jalapeños or a dash of hot sauce to the filling or sauce for an extra kick.

→ Is it possible to prepare ahead of time?

Assemble everything ahead, cover, and refrigerate. Bake just before serving for best results.

→ Can cooked chicken be replaced with rotisserie chicken?

Absolutely! Rotisserie chicken saves time and adds extra flavor to the dish.

→ What can I serve alongside this dish?

Pair with Spanish rice, refried beans, or a fresh salad for a complete meal.