Creamy White Chicken Enchiladas: Your New Favorite Easy Dinner Recipe
There are few dishes as comforting and universally loved as enchiladas. While classic red sauce and zesty green chile versions often steal the spotlight, these **White Chicken Enchiladas** offer a delightful twist that’s bound to become a staple in your recipe rotation. Imagine tender, seasoned shredded chicken, generously mixed with cream cheese and cheddar, all rolled into soft tortillas and bathed in a luxurious, tangy sour cream white sauce. It’s a cheesy, flavorful, and incredibly satisfying meal that’s surprisingly easy to whip up any night of the week.
Enchiladas have always held a special place at my dinner table. Growing up, my mom frequently made classic ground beef enchiladas with a robust red sauce. As I ventured into my own culinary explorations, Green Chili Chicken Enchiladas quickly became another family favorite. But these white sauce chicken enchiladas truly stand out. They bring a unique creaminess and a subtle tang that elevates the entire dish, making them an absolute must-have in our meal plans, offering a refreshing alternative to traditional options.
My journey with enchiladas has led me to experiment with a variety of fillings and sauces over the years – from savory Pork Enchiladas to rich Sour Cream Enchiladas, and even a fun twist with Breakfast Enchiladas. This particular chicken enchilada recipe offers a distinctive flavor profile with its creamy white sauce, setting it apart while still delivering that irresistible cheesy goodness everyone loves. It’s a guaranteed hit for dinner, perfect for a weeknight meal or entertaining guests.
Essential Ingredients for White Chicken Enchiladas
Crafting these delectable enchiladas requires a few key ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role in achieving that perfect balance of creamy, tangy, and savory goodness. Here’s a detailed look at what you’ll need to gather before you start cooking, ensuring you have everything on hand for a smooth preparation process.
- Corn Tortillas: While corn tortillas are the traditional choice for enchiladas in Mexico, offering an authentic flavor and a slightly chewy texture, flour tortillas work beautifully if you prefer a softer bite or a gluten-free option isn’t a concern. For best results, gently warm them before rolling; this makes them more pliable and prevents them from tearing, which is a common issue with corn tortillas.
- Shredded Chicken: This recipe is an excellent way to use up leftover cooked chicken or to repurpose a store-bought rotisserie chicken for a quick and easy meal. If you’re cooking chicken specifically for this recipe, simply boil, bake, or pan-fry chicken breasts or thighs until cooked through, then shred them using two forks or a stand mixer. Approximately 2 cups of shredded chicken are needed.
- Taco Seasoning: You can opt for your favorite store-bought taco seasoning blend for convenience, or for a lower-sodium and customizable option, try making your own Homemade Taco Seasoning. It adds a fantastic depth of flavor and a touch of mild spice to the chicken filling, which perfectly complements the creamy sauce.
- Cheddar Cheese: Freshly grated cheddar cheese melts beautifully and adds a sharp, savory note that complements the creamy sauce. You’ll divide it between the chicken filling and the topping for maximum cheesy appeal and a golden-brown crust. Using a good quality, sharp cheddar enhances the overall flavor.
- Diced Green Chiles: These are crucial for adding a mild, earthy spice and a touch of traditional Mexican flavor without overwhelming the palate. Be sure to use canned diced green chilies, not whole, for even distribution throughout both the chicken filling and the white sauce. They contribute a subtle background heat and a wonderful aroma.
- Cream Cheese: The secret to the incredibly creamy and rich filling! When softened and blended with the shredded chicken, cheddar, and green chilies, cream cheese creates a smooth, decadent consistency that makes each bite utterly heavenly. Make sure it’s at room temperature for easy mixing.
- Butter: Essential for creating the roux, which forms the silky-smooth base of our luscious white sauce. Use unsalted butter to control the overall sodium content, allowing you to season the sauce precisely to your taste.
- All-Purpose Flour: This is the thickening agent for the white sauce. It combines with melted butter to form a roux, which then gradually thickens the chicken broth into a smooth, luxurious sauce. Ensure you cook the flour and butter mixture for a minute or two to eliminate any raw flour taste.
- Chicken Broth: Provides the flavorful liquid base for the white sauce. Using low or no-sodium chicken broth is recommended, as it gives you greater control over the seasoning of the finished dish, preventing it from becoming too salty.
- Sour Cream: The undeniable star of the white sauce! Full-fat sour cream gives the sauce its signature tangy flavor and incredibly rich, creamy texture. It’s vital to add the sour cream *off the heat* to prevent it from curdling, ensuring a perfectly silky and uniform sauce.
Step-by-Step Guide to Making White Chicken Enchiladas
Making these creamy white chicken enchiladas is a straightforward process that yields incredibly delicious results. Follow these detailed steps for a perfect batch every time, from preparing your flavorful chicken filling to baking a golden, bubbly casserole that will impress your family and friends.
- Prepare and Season the Chicken: Begin by placing your cooked, shredded chicken in a large mixing bowl. Add the taco seasoning and toss thoroughly until the chicken is evenly coated with the spices. This step is crucial for infusing the filling with a savory depth of flavor. Whether you opt for convenient rotisserie chicken, pre-cooked leftover chicken, or freshly boiled and shredded chicken breast, this seasoning step will make all the difference.
- Create the Creamy Enchilada Filling: To the seasoned shredded chicken, add the softened cream cheese (ensure it’s at room temperature for easy blending), about one cup of freshly grated cheddar cheese, and one can of diced green chilies. Mix all these ingredients together with a sturdy spoon or your hands until everything is well combined and the cream cheese is evenly distributed throughout the chicken mixture. The cream cheese will act as a binder and impart an irresistible richness.
- Roll the Enchiladas: Lay out your tortillas on a clean work surface. For best results and to prevent the tortillas from tearing while rolling, lightly warm them. You can do this by wrapping them in a damp paper towel and microwaving for 15-30 seconds, or quickly dipping them in a shallow pan of warm oil (then blot off excess oil). Fill each tortilla with approximately 1/4 cup of the chicken mixture. Be careful not to overfill, as this can make rolling difficult and cause the tortillas to break. Tightly roll each tortilla and place it seam-side down in a greased 13×9 inch baking dish. Arrange them snugly next to each other to help them hold their shape.
- Prepare the Luscious White Sauce: In a medium saucepan, melt the butter over medium heat. Once the butter is fully melted, whisk in the all-purpose flour. Continue stirring constantly for about 1-2 minutes to create a pale roux. This step cooks out the raw flour taste. Slowly and gradually whisk in the chicken broth, making sure to break up any lumps to ensure a smooth consistency. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a few minutes until it thickens slightly, stirring frequently to prevent scorching on the bottom of the pan. The sauce should be thick enough to coat the back of a spoon.
- Finish the White Sauce: This is a crucial step for achieving a perfectly smooth sauce! Immediately remove the saucepan from the heat after it has thickened. Then, stir in the sour cream, the second can of diced green chilies, and season generously with salt and black pepper to taste. Removing the pan from the direct heat before adding the sour cream prevents it from curdling and ensures a silky, uniform texture. Stir vigorously until all ingredients are fully incorporated and the sauce is smooth and creamy.
- Bake to Perfection: Evenly pour the prepared creamy white sauce over the rolled enchiladas in the baking dish, making sure each tortilla is thoroughly covered. Sprinkle the remaining cheddar cheese generously over the top of the sauce. Place the baking dish in your preheated oven at 350°F (175°C) and bake for 30-35 minutes, or until the sauce is hot and bubbly around the edges and the cheese on top is melted, golden brown, and slightly crispy.
- Rest and Serve: Once baked, carefully remove the enchiladas from the oven. Let them rest uncovered for 5-10 minutes before serving. This brief resting period allows the sauce to set slightly, which makes the enchiladas much easier to portion and serve without falling apart. Garnish with fresh chopped cilantro, a dollop of extra sour cream, or sliced green onions for added freshness and visual appeal, then enjoy your delightful meal!
Pro Tips & Variations for Your Enchiladas
Elevate your White Chicken Enchiladas with these helpful tips and suggestions, ensuring every batch is a resounding success and perfectly tailored to your taste preferences. These small adjustments can make a big difference in flavor, texture, and convenience.
- Corn vs. Flour Tortillas: The Great Debate: The choice between corn and flour tortillas often sparks friendly debate among enchilada enthusiasts. Traditionally, authentic Mexican enchiladas use corn tortillas, which offer a distinct, earthy flavor and a slightly firmer texture, especially when lightly fried or warmed before rolling. Burritos, on the other hand, typically feature flour tortillas for their soft, pliable nature. I personally favor corn for their authentic taste and better structural integrity once baked, but feel free to use flour tortillas if you prefer a softer, chewier texture. Whichever you choose, ensure they are pliable to prevent cracking during rolling. A quick pass in the microwave wrapped in a damp paper towel (for corn) or a brief dip in warm oil (for corn, then blot excess) works wonders.
- Make Ahead for Busy Days: These enchiladas are a fantastic candidate for meal prepping or preparing for a friend in need of a comforting dinner. You can assemble the entire dish, including pouring the sauce over the rolled enchiladas, cover it tightly with two layers of aluminum foil, and refrigerate it for up to 24 hours. When you’re ready to bake, simply add an extra 10-15 minutes to the baking time to ensure it heats through evenly and becomes gloriously bubbly. This makes dinner stress-free on a busy weeknight.
- Utilize Leftover or Rotisserie Chicken: This recipe is a champion for using up cooked chicken, making it incredibly convenient. Whether it’s chicken from last night’s dinner, a batch you cooked specifically for shredding (such as boiled or baked chicken breasts), or a convenient store-bought rotisserie chicken, any cooked chicken will work beautifully. The robust taco seasoning added to the filling ensures that your chicken will be packed with flavor, regardless of its original preparation method, providing a consistent and delicious base.
- Mastering the White Sauce: Preventing Curdling: This is perhaps the most crucial tip for a perfectly smooth and appealing white sauce. The key is to add the sour cream *after* you remove the saucepan from the direct heat. Sour cream, being dairy-based with a high fat content, can easily separate, curdle, or become grainy if exposed to high, direct heat for too long or if added to a vigorously boiling mixture. By incorporating it off the heat, you gently warm it into the thickened broth mixture, allowing it to blend seamlessly and resulting in a perfectly silky, uniform, and luxurious sauce every single time.
- Cheese Varieties: While sharp cheddar cheese offers a classic, robust flavor, don’t hesitate to experiment with other cheeses to customize your enchiladas. Monterey Jack melts beautifully and offers a milder, creamier taste. A Mexican blend (often a mix of cheddar, Monterey Jack, Asadero, and Queso Blanco) works wonderfully, or for those who enjoy a bit of heat, a hint of Pepper Jack can add a welcome spicy kick.
- Adjusting Spice Level: If you enjoy more heat in your dishes, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to your chicken seasoning or even directly to the white sauce. For a milder flavor, stick to the specified diced green chilies, which provide a gentle warmth without overwhelming the palate. You can also use mild diced green chilies for less heat.
- Ensuring Pliable Tortillas: As emphasized in the instructions, warming tortillas is paramount for easy rolling and preventing breakage. If using corn tortillas, heating them slightly in a lightly oiled skillet for a few seconds per side, or even quickly dipping them in a bowl of warm chicken broth before filling, can make them incredibly flexible and less prone to cracking when rolled.
Storing and Freezing Your Enchiladas
These enchiladas are just as delicious the next day, and they also freeze remarkably well, making them an ideal candidate for batch cooking and convenient future meals. Proper storage ensures you can enjoy them for days or even months to come.
Storage: Store any leftover White Chicken Enchiladas in an airtight container or by tightly covering the baking dish with plastic wrap and then foil. Place them in the refrigerator, where they will maintain their deliciousness for 2-3 days. To reheat, you can either warm individual portions in the microwave until heated through, or for a larger quantity, cover the pan with foil and bake in a preheated oven at 300°F (150°C) until thoroughly warmed through and bubbly, typically about 20-30 minutes, depending on the portion size.
Freezing for Future Meals
For even greater convenience, these enchiladas can be frozen for later enjoyment. After you’ve poured the white sauce over the assembled enchiladas in the baking dish but before baking, cover them tightly with two layers of aluminum foil. Ensure the foil is sealed securely around the edges to prevent freezer burn. Label the dish with the date and place it in the freezer. The enchiladas will keep well for up to 3 months. When you’re ready to enjoy them, simply transfer the frozen dish to the refrigerator overnight to thaw. Once thawed, remove the foil and bake according to the directions above, adding an extra 15-20 minutes to the baking time, or until thoroughly heated, bubbly, and the cheese is beautifully melted and golden.
What to Serve with Your Creamy Chicken Enchiladas
One of the best things about Mexican-inspired recipes is the incredible array of side dishes that complement them perfectly. You could almost make a meal just out of the accompaniments! These White Chicken Enchiladas pair beautifully with a variety of fresh and flavorful sides that enhance the overall dining experience, offering a balance of textures and tastes.
Consider these delicious options to round out your meal and turn it into a true feast:
- Healthy Mexican Rice: A light yet flavorful rice dish is always a welcome addition, providing a nice contrast to the creamy richness of the enchiladas.
- White Queso Dip: For an extra cheesy indulgence, a warm, gooey white queso dip served with crispy tortilla chips is simply irresistible as an appetizer or side.
- Refried Beans: Creamy, savory refried beans are a classic pairing that adds substance and authentic flavor to your plate.
- Slow Cooker Black Beans: A healthier and equally delicious alternative to refried beans, offering a hearty, fiber-rich side with minimal effort.
- Homemade Salsa: A fresh, vibrant salsa (like pico de gallo or a zesty tomato salsa) brings a burst of acidity and freshness that beautifully cuts through the richness of the enchiladas.
- Fresh Green Salad: A simple green salad tossed with a light, zesty vinaigrette can offer a refreshing counterpoint to the rich main dish, adding a crisp texture.
- Guacamole and Chips: I could truly live on homemade tortilla chips and creamy guacamole alone! These are perfect for snacking while dinner is cooking, or served proudly alongside the main course.
- Mexican Corn Salad or Elote: A sweet and tangy Mexican street corn salad or grilled Mexican street corn (elote) adds a fantastic textural and flavor contrast, often featuring lime, chili, and cotija cheese.
- Garnishes Galore: Don’t forget fresh toppings to brighten up your plate! Chopped fresh cilantro, diced avocado, a dollop of extra sour cream or Greek yogurt, and thinly sliced green onions are all excellent choices for added freshness, color, and a burst of complementary flavor.
Explore More Mexican-Inspired Recipes
If you’re a fan of the vibrant and diverse flavors of Mexican cuisine, you’ll love exploring these other delicious recipes from my collection. From hearty skillet dishes to flavorful tacos, there’s something for everyone to enjoy:
- Mexican Skillet Potatoes
- Mexican Pizza
- Flank Steak Tacos
- Taco Pizza
- Mexican Rice Skillet
White Chicken Enchiladas
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Ingredients
- 12 corn tortillas, warmed in wet paper towel
- 2 cups shredded chicken tossed
- 2 Tablespoons taco seasoning
- 2 cups cheddar cheese, divided
- 4 oz can diced green chilies
- 4 oz cream cheese
White Sauce
- 3 Tablespoon butter
- 3 Tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
- Salt and pepper to taste
Instructions
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Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non stick spray. Set aside.12 corn tortillas
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Mix shredded chicken with taco seasoning until everything is well coated. Mix with 1 cup of the cheddar cheese, cream cheese and green chilies2 cups shredded chicken tossed, 2 Tablespoons taco seasoning, 2 cups cheddar cheese, 4 oz can diced green chilies, 4 oz cream cheese
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Once that is all mixed together you will fill each tortilla with about 1/4 cup of the mixture and roll them up. Place them seam side down in baking dish.
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In saucepan over medium heat, melt the butter. Add flour and cook for 2 minutes, you want to stir constantly. Slowly whisk in chicken broth and bring to boil. Let it cook for a few minutes until it thickens slightly, stirring constantly.3 Tablespoon butter, 3 Tablespoon flour, 2 cups chicken broth
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Remove the pan from the heat and stir in sour cream, chilies, salt and pepper.1 cup sour cream, 4 oz can diced green chilies, Salt and pepper to taste
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Pour the sauce over enchiladas and sprinkle with remaining cheese.
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Bake 30-35 minutes until hot and bubbly.
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Let the enchiladas sit for a couple minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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