Creamy Chicken Enchiladas

This creamy White Chicken Enchiladas recipe transforms simple ingredients into a comforting, restaurant-quality meal that's perfect for weeknight dinners. The combination of tender shredded chicken, melty cheese, and that velvety white sauce creates something truly special that my family requests at least twice a month.

I discovered this recipe years ago when looking for something different than our usual taco night. The first time I made these enchiladas, my husband declared them better than our favorite Mexican restaurant's version, and they've been in our regular dinner rotation ever since.

Ingredients

• Shredded chicken: provides the hearty protein base. A rotisserie chicken saves tremendous time and adds extra flavor
• Monterey Jack cheese: creates that perfect melt both inside and on top. Its mild flavor complements the green chiles perfectly
• Flour tortillas: hold up better than corn with the creamy sauce. Look for the taco size about 8 inches in diameter
• Butter and flour: creates the roux that thickens our sauce. Use unsalted butter to control sodium
• Chicken broth: forms the savory liquid base of our sauce. Homemade is wonderful but boxed works great too
• Sour cream: adds tanginess and creaminess. Full fat works best for texture
• Green chiles: provide mild heat and authentic flavor. The canned variety is perfect here no draining required
• Seasonings: salt pepper and Adobo blend bring everything together. Adjust to taste depending on how seasoned your chicken is

Step-by-Step Instructions

Prepare the Oven and Baking Dish:

Preheat your oven to 350°F and spray your 9×13 baking dish generously with nonstick cooking spray. Make sure to get the corners and sides well so nothing sticks during baking.

Create the Filling:

In a medium bowl combine the shredded chicken with 1 cup of Monterey Jack cheese. Season with salt pepper and Adobo seasoning to taste. The Adobo adds a wonderful depth that elevates the filling beyond just chicken and cheese. Mix thoroughly until well combined.

Fill and Roll the Tortillas:

Place approximately 3 tablespoons of the chicken mixture along the center of each tortilla. Roll each one tightly and place seam side down in your prepared baking dish. Arrange them snugly next to each other to prevent unrolling during baking.

Make the Creamy Sauce Base:

In a medium saucepan over medium heat melt the butter completely. Add the flour and whisk constantly for exactly one minute to cook out the raw flour taste. This roux is the foundation of your sauce so keep whisking to prevent any lumps from forming.

Add Liquid to the Sauce:

Slowly pour in the chicken broth while continuously whisking. This gradual addition prevents lumps from forming. Continue whisking until the mixture is completely smooth and has thickened slightly which takes about 2 to 3 minutes.

Complete the Sauce:

Reduce heat to low and stir in the sour cream and undrained green chiles. Whisk until fully incorporated and smooth. Be careful not to let the mixture boil once the sour cream is added as it can separate. The sauce should coat the back of a spoon when ready.

Assemble and Top the Enchiladas:

Pour the completed sauce evenly over your rolled enchiladas making sure to cover them completely. Sprinkle the remaining cup of Monterey Jack cheese over the top spreading it evenly for maximum meltiness.

Bake to Perfection:

Bake uncovered for 20 to 25 minutes until the edges are bubbling and cheese is melted. For an extra golden top broil for 1 to 2 minutes while watching carefully to prevent burning. Let stand for 5 minutes before serving to set the sauce.

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The green chiles are truly the secret ingredient in this recipe. I made these once without them when I discovered I was out and while still good they lacked that special something. The mild heat and subtle tanginess they provide cant be replicated so I always keep several cans in my pantry just for this dish.

Make Ahead Options

These enchiladas are perfect for busy weeknights because you can prepare them entirely the day before. Simply assemble everything up to the baking step cover tightly with foil and refrigerate. When ready to eat remove from the refrigerator while your oven preheats add about 10 minutes to the baking time since youre starting with cold enchiladas. I often make two batches at once and freeze one unbaked for a future emergency dinner.

Serving Suggestions

While these enchiladas are satisfying on their own I like to serve them with simple sides that complement their richness. A crisp green salad with cilantro lime dressing provides a fresh contrast to the creamy enchiladas. Black beans with a touch of cumin make a traditional and protein rich accompaniment. For presentation I like to add fresh toppings just before serving diced avocado chopped cilantro diced tomatoes and a dollop of additional sour cream create both visual appeal and texture variation.

Easy Substitutions

This recipe is wonderfully adaptable to what you have on hand. If Monterey Jack isnt available pepper jack adds a nice kick or a mild cheddar works well too. For a lighter version substitute Greek yogurt for the sour cream though the sauce wont be quite as rich. Corn tortillas can replace flour for a more traditional enchilada but they need to be lightly fried in oil first to prevent them from falling apart in the sauce. For a spicier version add a diced jalapeño to the sauce or use pepper jack cheese in place of the Monterey Jack.

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Frequently Asked Questions

→ Can I use corn tortillas instead of flour?

Yes, you can substitute flour tortillas with corn tortillas. However, note that corn tortillas are smaller and may require additional tortillas to use up all the filling.

→ How do I make this dish spicier?

To add more spice, you can include diced jalapeños, use a spicier green chile variety, or add a pinch of chili powder to the filling or sauce.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the enchiladas and refrigerate them (without the sauce) for up to 24 hours. When ready to bake, add the sauce and follow the baking instructions.

→ What can I use as a substitute for Monterey Jack cheese?

If Monterey Jack cheese is unavailable, you can use mozzarella, pepper jack (for added spice), or even a mild cheddar cheese.

→ Can these enchiladas be frozen?

Yes, you can freeze the enchiladas. Assemble them without the sauce, wrap them tightly, and freeze for up to 3 months. Add the sauce when ready to bake.