Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a favorite comfort food that brings a bit of sunshine to any dinner table. This recipe marries tender chicken and melty cheese with a rich and velvety white sauce, making it a go-to meal for busy weeknights or cozy gatherings. Whether you're preparing a simple family dinner or impressing guests at a soirée, these enchiladas deliver hearty flavors and delightful textures that will have everyone coming back for seconds. Plus, they can easily be made with rotisserie chicken, cutting down on prep time and bringing a delicious homemade touch!

## Why You’ll Love This Recipe  
There are countless reasons to fall in love with this dish. Firstly, it's incredibly quick to prepare—ideal for those evenings when time is short but cravings are strong. Secondly, the combination of creamy goodness in the filling and the tasty cheese topping creates a dish that feels indulgent yet comforting, making it perfect for a family meal or a cozy night in. Plus, kids adore it, and that means fewer dinner battles! 

> "I made these for my family, and they couldn’t stop raving about them. They’re a new favorite around our dinner table!" 

## How to Make Creamy White Chicken Enchiladas  
Creating these flavorful enchiladas is not just easy but also a gratifying experience. With simple ingredients and a straightforward method, you’ll find yourself whipping up this comforting dish in no time. Here’s a brief look at how it all comes together: the creamy white sauce, a savory chicken filling, and enticingly melted cheese on top make every bite count!

## Ingredients  
Gather these items to bring this delicious dish to life:  
- 8-10 flour tortillas (medium size)  
- 3 cups cooked shredded chicken (rotisserie works great)  
- 2 cups shredded Monterey Jack cheese (divided)  
- 1 cup shredded cheddar cheese (divided)  
- 1/2 cup diced green chiles (canned or fresh)  
- 1/4 cup chopped fresh cilantro (chopped)  
- 1 small onion (diced)  
- 3 tablespoons butter (for white sauce)  
- 3 tablespoons all-purpose flour (for roux)  
- 2 cups chicken broth (for white sauce)  
- 1 cup sour cream (room temperature)  
- 1/2 teaspoon cumin (ground)  
- Salt and pepper to taste  

For those looking for substitution options, Greek yogurt can replace sour cream, and corn tortillas can be used for a gluten-free version!

## Directions  
1. In a large saucepan over medium heat, melt the butter and whisk in the flour. Cook for about 1 minute until it forms a smooth paste and turns light golden for a delicious roux.  
2. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Continue to whisk until the sauce thickens and is smooth—this should take around 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until everything is well combined.  
3. In a large mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Make sure everything is mixed thoroughly for a flavorful filling.  
4. Preheat your oven to 350°F. Spread a thin layer of the white sauce on the bottom of a greased 9x13 baking dish.  
5. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam-side down in the prepared dish.  
6. Pour the remaining white sauce over the rolled enchiladas, ensuring they’re fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top for a melty finish.  
7. Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving, allowing the sauce to set.


 


## Serving Suggestions  
These creamy white chicken enchiladas are delightful on their own, but there are plenty of amazing sides and toppings you can add for extra flair. Consider serving them with a vibrant side salad for a refreshing balance or some homemade guacamole and salsa for a flavor explosion! A sprinkle of extra cilantro or a dollop of sour cream can add a lovely finishing touch.

## Storage & Reheating  
To keep any leftovers fresh, store the enchiladas in an airtight container in the refrigerator for up to 3-4 days. For longer preservation, you can freeze the unbaked enchiladas wrapped tightly in foil for up to 3 months. When you're ready to enjoy them again, simply thaw overnight and bake as directed. Reheat any leftovers in the microwave or in an oven preheated to 350°F until warmed through, ensuring that you don't dry them out.

## Pro Tips  
- For a deeper flavor, consider sautéing the diced onion in the butter before adding the flour, which will bring an aromatic base to your sauce.  
- Want to save time? Use a store-bought white sauce or even cream of chicken soup as a shortcut for the sauce base.  
- Experiment with different cheese combinations—pepper jack adds a nice kick if you're feeling adventurous! 

## Variations  
Feel free to get creative with this recipe! Try adding black beans or corn to your filling for added texture and flavor. If you want to spice things up, jalapeños or diced green peppers work well. For a lighter version, swap out sour cream for a low-fat alternative, or opt for whole grain tortillas to boost nutrition.

## FAQs  
**Can I make these enchiladas ahead of time?**  
Absolutely! You can assemble the enchiladas and store them in the refrigerator unbaked for up to 24 hours. Just bake them when you're ready!  

**Can I use chicken thighs instead of breast?**  
Certainly! Chicken thighs will lend a richer flavor and remain moist even when baked.  

**What can I serve with these enchiladas?**  
They pair splendidly with a fresh green salad, Mexican rice, or refried beans for a complete meal.

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For more delicious recipes, check out our guide on [easy weeknight dinners] and learn how to make [delicious homemade salsas]!