Pin it
These White Chicken Enchiladas have become my go to comfort food recipe. I first made them for a potluck and now they're the most requested dish at our family gatherings. The combination of that creamy sauce tender chicken and melty cheese is absolutely magical. My kitchen smells amazing every time I make them and watching that cheese get all bubbly in the oven is pure joy.
Better Than Takeout
What I love about this recipe is how simple yet impressive it is. The cream sauce comes together in minutes and using rotisserie chicken makes prep a breeze. Every bite is filled with that perfect combination of creamy tangy and cheesy goodness. My kids even ask for the leftovers in their lunch boxes.
What You'll Need
- Flour Tortillas: 8-10 small tortillas, soft and pliable to hold the filling.
- Chicken: 3 cups cooked and shredded, perfect for using leftovers or rotisserie chicken.
- Cheese: 3 cups shredded Monterey Jack, divided for creamy richness inside and out.
- Butter: 3 tablespoons unsalted, to create the base of the sauce.
- Flour: 3 tablespoons for thickening the sauce.
- Chicken Broth: 2 cups to build the creamy sauce.
- Sour Cream: 1 cup for a tangy and smooth sauce.
- Green Chilies: 1 (4-ounce) can diced, for a mild kick.
- Green Onions: 2-3 tablespoons sliced, for garnish and a fresh pop of flavor.
Let's Make Enchiladas
- Get Started
- Warm up that oven and grab your baking dish. I always spray it well to prevent sticking.
- Roll Them Up
- Mix your chicken and cheese then roll them into those soft tortillas. The key is keeping them snug side by side in the pan.
- Make That Amazing Sauce
- This is where the magic happens. That butter flour mixture turns into the creamiest sauce once you add the broth and sour cream.
- Bring It All Together
- Pour that beautiful sauce over your enchiladas add more cheese because why not and let the oven work its magic.
- The Final Touch
- Sprinkle those green onions on top and watch everyone gather around the table.
Pin it
Make It Your Own
Sometimes I spice things up with hot green chilies or throw in some sautéed peppers and onions. My daughter loves when I use different cheese combinations and my gluten free friends appreciate knowing they can easily adapt the recipe with different tortillas.
Plan Ahead
I love that I can make these ahead when I'm hosting. Just assemble cover and pop in the fridge until I'm ready to bake. The leftovers heat up beautifully too perfect for busy weeknight dinners.
Pin it
Pure Comfort
These enchiladas never fail to bring smiles to faces. They're my definition of perfect comfort food creamy cheesy and so satisfying. Whether it's a quiet family dinner or a big gathering they're always a hit.
Frequently Asked Questions
- → Can I use rotisserie chicken?
- Yes, rotisserie chicken works great as a time-saving option. Just shred or chop the meat and use it in place of cooked chicken.
- → How can I make these spicier?
- Use medium or hot green chilies instead of mild, or add cayenne pepper to the sauce. You can also add diced jalapeños to the filling.
- → Can I make these ahead?
- You can assemble the enchiladas ahead and refrigerate. Make the sauce fresh before baking and add extra time if cooking from cold.
- → Why cool the sauce before adding sour cream?
- Cooling prevents the sour cream from curdling when added to the hot sauce. This ensures a smooth, creamy texture.
- → What sides go well with these?
- Serve with Spanish rice, refried or black beans, or a fresh green salad. Mexican-style street corn also pairs well.
Conclusion
These creamy white chicken enchiladas are a delightful Mexican-inspired dish that combines tender chicken, melted cheese, and a rich sour cream sauce. Perfect for a comforting family dinner, this recipe offers a delicious twist on traditional enchiladas.