Creamy White Chicken Enchiladas
I still remember the first autumn evening I served Creamy White Chicken Enchiladas to friends — the house smelled of cinnamon and roasted squash while the enchiladas bubbled golden from the oven, and everyone settled in with warm mugs and grateful smiles.
Introduction
There’s something especially comforting about Creamy White Chicken Enchiladas in the cooler months: the silky sauce, tender shredded chicken, and the cozy, cheesy finish make it a reader favorite for family dinners and seasonal gatherings. If you’re new to this dish, you’ll love how approachable it is — and if you adore creamy chicken recipes, you might also enjoy this roundup of the best creamy chicken slow cooker recipes for more inspiration. For a traditional version with a twist, check this classic Creamy White Chicken Enchiladas recipe as a reference while you bake.
Ingredients
Makes 8 enchiladas — easily scaled up or down.
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro (optional)
- 8 large flour tortillas
- 2 cups shredded Monterey Jack or mild cheddar cheese
- For the creamy white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2% for best texture)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup canned green chiles, drained
- Salt and pepper to taste
Note: If you prefer gluten-free tortillas, see the variations below.
Step-by-step Instructions
- Prepare the filling
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, 4–5 minutes. Add garlic and spices; cook 1 minute until fragrant.
- Stir in shredded chicken and chopped cilantro; cook until heated through. Remove from heat and set aside.
- Make the creamy white sauce
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk and chicken broth until smooth. Simmer for 3–4 minutes until slightly thickened.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Assemble the enchiladas
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas in the microwave wrapped in a damp towel (20–30 seconds) to make them pliable.
- Spoon about 1/3 cup of chicken filling down the center of each tortilla, then roll and place seam-side down in the dish.
- Pour the creamy white sauce evenly over the assembled enchiladas, then sprinkle the shredded cheese on top.
- Bake
- Bake uncovered for 20–25 minutes, until sauce is bubbly and cheese is melted and lightly golden.
- Let rest 5 minutes before serving to allow the sauce to set.
Tips for Success
- Don’t skip warming the tortillas; they roll without cracking when warm.
- If your sauce seems too thin, simmer a few more minutes to thicken before adding sour cream.
- Use rotisserie chicken or leftover roasted chicken for quick prep.
- For extra depth, stir a squeeze of lime juice into the sauce before pouring.
- If you like a little texture contrast, add a handful of toasted corn or black beans to the filling. For more ideas on creamy preparations, try this comforting creamy garlic chicken ramen method for inspiration on layering flavors.
Possible Variations
- Gluten-Free: Use corn or certified gluten-free flour tortillas and substitute a gluten-free flour blend for the roux.
- Streusel Topping: For a playful fall twist, top with a savory streusel made from panko, butter, and a pinch of smoked paprika before baking for crunch.
- Slow-Cooker Friendly: Assemble everything (except cheese) in a slow cooker and heat on low until warmed through, then transfer to a baking dish, top with cheese, and broil to finish. See a similar cozy idea in this slow cooker street corn chicken note.
- Lighter Version: Swap half-and-half for whole milk and use Greek yogurt in place of sour cream for tang with less fat.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven covered with foil for 15–20 minutes or until warmed through.
- Freeze: Freeze individual portions wrapped tightly in foil and stored in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: To avoid drying out, add a splash of milk to the sauce or cover with foil when reheating.
Conclusion
If you’re seeking a cozy, satisfying weeknight dinner that doubles as a seasonal showstopper, these Creamy White Chicken Enchiladas fit the bill. For another trusted version and step-by-step photos to guide your baking, check this detailed Creamy White Chicken Enchiladas – The Country Cook recipe and adapt flavors to your fall menu.
FAQs
- How do I keep tortillas from getting soggy?
- Warm them briefly before filling to prevent cracking, and don’t over-saturate with sauce. Letting the dish rest 5 minutes after baking also helps the sauce set.
- Can I make Creamy White Chicken Enchiladas ahead of time?
- Yes. Assemble them, cover tightly, and refrigerate for up to 24 hours before baking. You may need an extra 5–10 minutes in the oven.
- Is there a good vegetarian alternative?
- Replace chicken with roasted vegetables (sweet potato, zucchini, mushrooms) and add black beans for protein. The creamy white sauce pairs beautifully with roasted fall veggies.
- What cheese melts best on these enchiladas?
- Monterey Jack and mild cheddar melt well and give a creamy, mellow flavor. For extra richness, blend in a little Oaxaca or mozzarella.
Enjoy baking these warm, comforting Creamy White Chicken Enchiladas — they’re simple enough for weeknights and cozy enough for your next fall dinner.
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Creamy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten-Free Option
Description
Comforting Creamy White Chicken Enchiladas filled with tender shredded chicken and enveloped in a silky sauce, perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro (optional)
- 8 large flour tortillas
- 2 cups shredded Monterey Jack or mild cheddar cheese
- For the creamy white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk or 2% for best texture)
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup canned green chiles, drained
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, 4–5 minutes. Add garlic and spices; cook 1 minute until fragrant.
- Stir in shredded chicken and chopped cilantro; cook until heated through. Remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk and chicken broth until smooth. Simmer for 3–4 minutes until slightly thickened.
- Remove from heat and stir in sour cream and green chiles. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Warm tortillas in the microwave wrapped in a damp towel (20–30 seconds) to make them pliable.
- Spoon about 1/3 cup of chicken filling down the center of each tortilla, then roll and place seam-side down in the dish.
- Pour the creamy white sauce evenly over the assembled enchiladas, then sprinkle the shredded cheese on top.
- Bake uncovered for 20–25 minutes, until sauce is bubbly and cheese is melted and lightly golden.
- Let rest 5 minutes before serving to allow the sauce to set.
Notes
For gluten-free, use corn tortillas and a gluten-free flour blend. Let the dish rest after baking to set the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican