Creamy White Chicken Enchiladas: Easy Dinner Recipe (Print Version)
Creamy White Chicken Enchiladas feature tender chicken, a rich white sauce, and melted cheese, all rolled in tortillas. A comforting meal for any night.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mexican
# Ingredients:
→ Hearty Chicken Core
01 -
2 lbs boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
1 tsp salt
04 -
1/2 tsp black pepper
05 -
1 tsp garlic powder
06 -
1 tsp ground cumin
→ Velvety White Sauce
07 -
1/4 cup unsalted butter
08 -
1/4 cup all-purpose flour
09 -
2 cups chicken broth
10 -
1 cup whole milk
11 -
1/2 cup sour cream
12 -
4 oz can diced green chiles, undrained
13 -
1 cup shredded Monterey Jack cheese
→ Enchilada Assembly & Finish
14 -
12 count (8-inch) corn or flour tortillas
15 -
2 cups shredded Monterey Jack cheese
16 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Season 2 lbs boneless, skinless chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp ground cumin. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes per side. Shred or dice the chicken for your Creamy White Chicken Enchiladas Recipe.
02 -
In a medium saucepan, melt 1/4 cup unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 2 cups chicken broth and 1 cup whole milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce begins to thicken.
03 -
Remove the sauce from heat. Stir in 1/2 cup sour cream, 4 oz can diced green chiles (undrained), and 1 cup shredded Monterey Jack cheese until melted and smooth. This velvety sauce is key to the best Creamy White Chicken Enchiladas Recipe, ensuring rich flavor and texture.
04 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm 12 count (8-inch) corn or flour tortillas slightly in the microwave or a dry skillet for 15-20 seconds each. This makes them more pliable and prevents tearing during assembly.
05 -
Spread a thin layer of the prepared white sauce on the bottom of your greased baking dish. Fill each warmed tortilla with about 1/4 cup shredded chicken and a spoonful of the white sauce. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.
06 -
Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining 2 cups shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. This completes your delicious Creamy White Chicken Enchiladas Recipe.
07 -
Remove the enchiladas from the oven. Let them rest for 5 minutes before serving to allow the flavors to meld and the enchiladas to set slightly. Garnish generously with 1/4 cup fresh cilantro, chopped. Serve hot and enjoy this comforting meal.
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the white sauce.
02 -
You can assemble the enchiladas a day in advance, cover, and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
03 -
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
04 -
These enchiladas pair wonderfully with a side of refried beans, Mexican rice, or a fresh green salad for a complete meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Saucepan
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 657 kcal
Total Fat: 31 g
Total Carbohydrate: 43 g
Protein: 53 g