Creamy Chicken Enchiladas with White Sauce

Get ready to cozy up with a truly comforting meal that’s both simple and incredibly satisfying. These creamy chicken enchiladas with white sauce are a guaranteed crowd-pleaser, delivering tender shredded chicken wrapped in soft tortillas, all drenched in a luscious, savory white sauce. It is an easy, family-friendly dish perfect for any night of the week, promising big flavor with minimal fuss.

Why You’ll Love These Chicken Enchiladas With White Sauce

These delightful enchiladas will quickly become a favorite in your home for so many wonderful reasons!

• Easy Weeknight Dinner Solution: Quickly assemble this dish for a comforting meal after a busy day.
• Family-Friendly Flavor: Not too spicy, it offers a mild, rich taste that everyone from kids to adults will enjoy.
• Rich, Creamy White Sauce: The star of the show is undeniably the velvety, homemade white sauce, making these chicken enchiladas truly special.
• Highly Customizable: Easily adjust ingredients to suit your family’s unique tastes or dietary needs.
• Great for Make-Ahead & Leftovers: Prepare them in advance or enjoy delicious reheated portions for days to come.

Ingredients

Gather these simple ingredients to create your own batch of delicious chicken enchiladas with white sauce.

For the Enchiladas

• 10 flour tortillas (taco-size)
• 2 cups cooked shredded chicken
• 1 cup shredded Monterey Jack cheese
• Salt, pepper, Adobo seasoning, to taste

For the Creamy White Sauce

• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles (undrained)
• 1 cup shredded Monterey Jack Cheese (for topping)

Notes & Substitutions

• Tortillas: While flour tortillas offer a softer bite, you can use corn tortillas for a more traditional flavor. Warm corn tortillas briefly in the microwave or a dry skillet to make them pliable and prevent tearing.
• Chicken: Make meal prep a breeze by using a rotisserie chicken. You can also boil chicken breasts or roast them for this recipe.
• Cheese: Monterey Jack melts beautifully, but mozzarella or a mild cheddar work well too. For a little kick, try Pepper Jack cheese.
• Seasoning: Feel free to swap Adobo seasoning for your favorite taco seasoning blend or a mix of cumin and garlic powder.
• Sour Cream: Plain Greek yogurt is a good tangy substitute, offering a similar creaminess. Softened cream cheese can also add richness.
• Chiles: Diced green chiles add a mild, earthy flavor, not heat. If you prefer no chiles, omit them entirely.

Equipment

You won’t need many specialized tools for this recipe, making it perfect for every kitchen.

• 9×13-inch baking dish
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons

How To Make These Chicken Enchiladas with White Sauce

Let’s make these incredible chicken enchiladas with white sauce together! Follow these clear steps for a perfect meal.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Combine Filling: In a medium-sized bowl, combine the 2 cups of shredded, cooked chicken with 1 cup of shredded Monterey Jack cheese. Season the mixture with salt, pepper, and Adobo seasoning to your taste preferences.
3. Fill Tortillas: Take each of the 10 flour tortillas and place a generous spoonful of the chicken mixture down the center.
4. Roll and Arrange: Tightly roll up each filled tortilla and place them seam-side down in your prepared baking dish. Arrange them neatly in a single layer.
5. Melt Butter: In a medium saucepan, melt the 3 tablespoons of butter over medium heat until it is completely liquid.
6. Make Roux: Whisk in the 3 tablespoons of all-purpose flour into the melted butter. Cook this mixture, stirring constantly, for about 1 minute until it forms a smooth paste and thickens slightly. For a deeper understanding of this fundamental culinary technique, explore the art of making a perfect roux from culinary experts. Be careful not to let it burn.
7. Add Broth: Gradually pour in the 2 cups of chicken broth, whisking continuously until the sauce is completely smooth and free of lumps. Continue whisking until the mixture begins to thicken.
8. Stir in Cream and Chiles: Remove the saucepan from the heat. Stir in the 1 cup of sour cream and the entire 4-ounce can of undrained diced green chiles. Make sure not to let the mixture boil after adding the sour cream, as it can curdle.
9. Sauce the Enchiladas: Evenly pour this creamy white sauce over the rolled enchiladas in the baking dish, ensuring they are well-covered.
10. Top with Cheese: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauced enchiladas.
11. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes. The enchiladas should be bubbly around the edges, and the cheese on top should be beautifully melted.
12. Optional Broil: For a golden, slightly crisped cheese topping, you can turn your broiler on high for 1 to 2 minutes. Watch them closely to prevent burning. Serve your delicious chicken enchiladas with white sauce immediately!

Pro Tips & Troubleshooting

Make your enchilada experience even smoother with these helpful tips and tricks.

• Easiest Shredded Chicken: Use a stand mixer with the paddle attachment for quick shredding, or simply use two forks to pull the cooked chicken apart.
• Preventing Soggy Tortillas: Briefly warm your flour tortillas in the microwave for 15-20 seconds or in a dry skillet before rolling. This makes them more pliable and less likely to absorb too much sauce.
• Smooth Sauce Every Time: Ensure your sour cream is at room temperature before adding it to the sauce to prevent it from seizing. Also, always add it after removing the sauce from direct heat to prevent curdling.
• Flavor Boost: Lightly toast your tortillas in a dry skillet for 10-15 seconds per side before filling. This adds a subtle nutty depth of flavor.
• Adjusting Spice Level: For more heat, add a pinch of cayenne pepper to the chicken filling or sauce. You can also mix in some finely diced fresh or pickled jalapeños.

Serving, Storage, & Variations

These versatile chicken enchiladas with white sauce offer many delightful options for serving and customization.

Chicken Enchiladas with White Sauce Serving Suggestions

• Classic Sides: Pair your enchiladas with fluffy Mexican rice and warm refried beans for a complete meal.
• Freshness: A crisp green salad with a light vinaigrette or a side of fresh chips and salsa provides a refreshing contrast.
• Garnishes: Enhance the flavors with a sprinkle of fresh cilantro, an extra dollop of sour cream, or slices of creamy avocado.

Storage Instructions

• Refrigerate Leftovers: Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Freeze Unbaked: For future meals, you can assemble the enchiladas (without baking) and freeze them, tightly covered, for up to 3 months. Thaw completely in the refrigerator before baking as directed.
• Reheat: Individual portions reheat beautifully in the microwave. For the best texture, reheat in a conventional oven until warmed through.

Flavor Variations

• Spicy Kick: Swap Monterey Jack for Pepper Jack cheese, or mix a dash of your favorite hot sauce into the chicken filling or the white sauce.
• Vegetarian Option: Easily make these vegetarian by substituting the chicken with a hearty mix of black beans, corn, and seasoned sautéed bell peppers and onions.
• Heartier Filling: Boost the filling by adding sautéed onions, corn, or black beans to the shredded chicken mixture for extra texture and flavor.

Nutrition Information

Here’s an estimated nutritional breakdown per serving for these delicious chicken enchiladas. For comprehensive advice on healthy eating, refer to the Dietary Guidelines for Americans.

Note: Nutritional information is an estimate based on ingredients and cooking methods. Actual values may vary depending on specific brands and preparation.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making creamy chicken enchiladas.

• What’s the best way to prepare shredded chicken? Use a store-bought rotisserie chicken for convenience, or boil chicken breasts until cooked through and then shred them with two forks or a stand mixer.
• Can I use corn tortillas instead of flour? Yes, you can! Just make sure to warm the corn tortillas in a dry skillet or microwave first to make them more pliable and prevent them from cracking when you roll them.
• What can I serve with white chicken enchiladas? These enchiladas are delicious with traditional sides like Mexican rice, refried beans, a fresh green salad, or a side of chips and salsa.
• How do you store leftover white chicken enchiladas? Store them tightly covered in the refrigerator for up to three days. You can also freeze assembled, unbaked enchiladas for up to three months after thawing completely.

Conclusion

You now have everything you need to create these truly incredible creamy chicken enchiladas with white sauce right in your own kitchen! This recipe brings together a harmonious blend of tender chicken, a rich and velvety sauce, and soft tortillas, resulting in a comforting dish that feels like a warm hug. Give this simple, delicious recipe a try tonight; your family will adore these flavorful enchiladas. Enjoy cooking and sharing this delightful meal!

Creamy Chicken Enchiladas with White Sauce

A delightful dish featuring shredded chicken and Monterey Jack cheese rolled in tortillas, smothered in a creamy white sauce with green chiles, and baked until bubbly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Mexican-Inspired

Servings 5 enchiladas

Calories 650 kcal

Equipment

• 9×13-inch baking dish
• Medium sized bowl
• Medium Saucepan
• Whisk

Ingredients

  

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Main Ingredients

• 2 cups shredded, cooked chicken
• 1 cup shredded Monterey Jack cheese
• salt to taste
• pepper to taste
• Adobo seasoning to taste
• 10 flour tortillas

White Sauce

• 3 Tablespoons butter
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles

Topping

• 1 cup shredded Monterey Jack Cheese

Instructions

 

Preparation

• Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

Assemble Enchiladas

• In a medium-sized bowl, mix 2 cups shredded cooked chicken with 1 cup shredded Monterey Jack cheese, salt, pepper, and Adobo seasoning to taste.
• Place the chicken mixture into each of the 10 flour tortillas.
• Roll up the tortillas and arrange them in the prepared baking dish.

Make White Sauce

• In a medium saucepan, melt 3 Tablespoons butter, then whisk in 3 Tablespoons all-purpose flour and cook for 1 minute until thickened.
• Add 2 cups chicken broth and whisk until the mixture is smooth.
• Stir in 1 cup sour cream and a 4-ounce can diced green chiles, ensuring the mixture does not boil.

Bake Enchiladas

• Remove the sauce from heat and pour it evenly over the assembled enchiladas.
• Top the enchiladas with the remaining 1 cup shredded Monterey Jack Cheese.
• Bake for 20-25 minutes, and if desired, broil for 1-2 minutes until the cheese is slightly browned and bubbly.

Notes

For extra flavor, consider adding a pinch of garlic powder or onion powder to the chicken mixture or the white sauce.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 45gFat: 35gSodium: 1000mgFiber: 3gSugar: 4g

Keyword Creamy Chicken Enchiladas with White Sauce

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