Creamy White Chicken Enchiladas Recipe

In our house, weeknight dinners are often a balancing act between quick, easy, and something the whole family will actually devour without complaint. Let me tell you, these Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce have become a champion in that arena. From the first bite, my family was hooked – the creamy, cheesy filling, the tender chicken, and that tangy, slightly spicy green chili sauce… it’s a flavor explosion that’s both comforting and exciting. Even my picky eaters were asking for seconds, and the leftovers (if there are any!) are just as delicious the next day. This recipe has quickly become a staple, and I’m so excited to share it with you. Get ready to experience enchilada perfection!

Ingredients

This recipe uses readily available ingredients, many of which you might already have in your pantry and refrigerator. The combination of creamy white sauce, flavorful chicken, and the vibrant green chili sour cream sauce is what makes these enchiladas truly special. Here’s what you’ll need to create this family-favorite dish:

For the Chicken Filling:

• 2 lbs Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. You can also use chicken thighs for a richer flavor, but breasts tend to shred more easily and are leaner.
• 1 tbsp Olive Oil: Used for sautéing the onions and garlic, olive oil adds a subtle fruity flavor and is a healthy cooking fat. You can substitute with avocado oil or vegetable oil if preferred.
• 1 medium Yellow Onion: Diced. Yellow onions provide a good balance of sweetness and sharpness when cooked, forming the aromatic base of the filling. White onions or shallots can also be used.
• 2 cloves Garlic: Minced. Fresh garlic is crucial for adding depth of flavor to the chicken filling. You can adjust the amount to your preference.
• 1 tsp Chili Powder: Adds a mild heat and smoky flavor that complements the chicken and cheese. Use your favorite chili powder blend.
• 1 tsp Cumin: Ground cumin provides a warm, earthy note that is characteristic of Southwestern and Mexican cuisine.
• ½ tsp Dried Oregano: Oregano adds a slightly peppery and aromatic touch that enhances the overall flavor profile of the filling. Mexican oregano is particularly good if you can find it.
• ½ tsp Salt: Enhances the flavors of all the ingredients in the filling. Adjust to taste.
• ¼ tsp Black Pepper: Adds a subtle spice and depth. Freshly ground black pepper is always recommended for the best flavor.
• 1 (10 oz) can Diced Tomatoes and Green Chilies (like Rotel): These add moisture, a bit of acidity, and a touch of heat to the filling. Use mild, medium, or hot depending on your spice preference. Drained.
• 1 cup Chicken Broth: Adds moisture and flavor to the filling, helping to keep the chicken tender and juicy. Low-sodium chicken broth is recommended to control the salt level.
• 1 cup Monterey Jack Cheese: Shredded. Monterey Jack cheese melts beautifully and has a mild, buttery flavor that pairs perfectly with the other ingredients. You can also use pepper jack for a spicier kick.
• ½ cup Cream Cheese: Softened. Cream cheese adds richness and creaminess to the filling, creating a luscious texture and flavor. Full-fat or reduced-fat cream cheese can be used.

For the White Sauce:

• ½ cup (1 stick) Butter: Unsalted butter is recommended to control the salt level. Butter provides richness and flavor to the white sauce.
• ½ cup All-Purpose Flour: Used as a thickening agent for the white sauce, creating a smooth and creamy texture.
• 4 cups Milk: Whole milk will result in the richest and creamiest sauce, but 2% milk or even skim milk can be used as a lighter option.
• 1 tsp Salt: Seasons the white sauce and enhances the flavors. Adjust to taste.
• ½ tsp Black Pepper: Adds a subtle spice to the white sauce. Freshly ground is best.
• ½ tsp Garlic Powder: Enhances the savory flavor of the white sauce.
• 1 cup Monterey Jack Cheese: Shredded. Added to the white sauce to create a cheesy and flavorful base for the enchiladas.
• ½ cup Heavy Cream: Adds extra richness and creaminess to the white sauce, making it incredibly decadent. You can substitute with half-and-half for a slightly lighter sauce.

For the Green Chili Sour Cream Sauce:

• 1 cup Sour Cream: Full-fat sour cream will provide the richest flavor and texture, but reduced-fat can be used.
• 1 (4 oz) can Diced Green Chilies: Mild. Diced green chilies provide a mild heat and distinct flavor that is characteristic of green chili sauce. Make sure to drain them well.
• ¼ cup Fresh Cilantro: Chopped. Fresh cilantro adds a bright, herbaceous flavor that complements the green chilies and sour cream.
• 1 tbsp Lime Juice: Freshly squeezed lime juice adds acidity and brightness, balancing the richness of the sour cream and green chilies.
• ½ tsp Salt: Seasons the green chili sour cream sauce. Adjust to taste.

Other:

• 12-15 Corn Tortillas: Corn tortillas are traditional for enchiladas and provide a slightly chewy texture and corn flavor. You can also use flour tortillas if preferred, but they will be softer.
• Shredded Monterey Jack Cheese (for topping): For extra cheesy enchiladas! You can also use a blend of cheeses like cheddar and Monterey Jack.
• Fresh Cilantro (for garnish): Optional, but adds a fresh and vibrant touch to the finished dish.

Instructions

Creating these creamy white chicken enchiladas is easier than you might think! While there are a few steps involved, each one is straightforward and contributes to the final delicious result. Follow these detailed instructions for enchilada success:

Step 1: Prepare the Chicken Filling

1. Cook the Chicken: There are several ways to cook the chicken for this recipe. You can poach it, bake it, or even use leftover cooked chicken.
   • Poaching: Place chicken breasts in a pot and cover with water or chicken broth. Bring to a simmer and cook until chicken is cooked through and no longer pink, about 15-20 minutes.
   • Baking: Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet and bake for 20-25 minutes, or until cooked through.
   • Leftover Chicken: If using leftover cooked chicken, shred or dice it and skip to step 2.
2. Shred the Chicken: Once the chicken is cooked, let it cool slightly, then shred it using two forks. Set aside.
3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
4. Add Spices and Tomatoes: Stir in chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for about 30 seconds, until fragrant. Add drained diced tomatoes and green chilies and cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
5. Simmer and Thicken Filling: Pour in chicken broth and bring to a simmer. Reduce heat and simmer for 5-7 minutes, allowing the sauce to slightly thicken.
6. Combine Chicken and Cheese: Stir in shredded cooked chicken, shredded Monterey Jack cheese, and softened cream cheese. Cook and stir until cheeses are melted and the filling is creamy and well combined. Taste and adjust seasonings if needed. Remove from heat and set aside.

Step 2: Make the Creamy White Sauce

1. Melt Butter: In a separate large saucepan, melt butter over medium heat.
2. Make a Roux: Whisk in all-purpose flour into the melted butter. Cook and stir constantly for 1-2 minutes, until the roux is smooth and lightly golden. This step is important to cook out the raw flour taste and ensure a smooth sauce.
3. Whisk in Milk Gradually: Gradually whisk in milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Continue whisking until all the milk is added and the sauce is smooth.
4. Simmer and Thicken Sauce: Bring the sauce to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season and Add Cheese: Stir in salt, pepper, and garlic powder. Add shredded Monterey Jack cheese and heavy cream. Cook and stir until cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed. Remove from heat.

Step 3: Prepare the Green Chili Sour Cream Sauce

1. Combine Ingredients: In a medium bowl, combine sour cream, drained diced green chilies, chopped fresh cilantro, lime juice, and salt.
2. Mix Well: Stir until all ingredients are well combined and the sauce is smooth. Taste and adjust seasonings if needed. Set aside or refrigerate until ready to serve.

Step 4: Assemble and Bake the Enchiladas

1. Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Warm Tortillas (Optional but Recommended): To prevent tortillas from cracking when rolling, you can lightly warm them. You can do this by:
   • Microwave: Stack tortillas and wrap in a damp paper towel. Microwave for 30-60 seconds.
   • Skillet: Heat a dry skillet over medium heat. Warm tortillas one at a time for a few seconds per side, until softened.
3. Fill and Roll Enchiladas: Working with one tortilla at a time, place about ¼ cup of chicken filling down the center of a tortilla. Roll up tightly and place seam-down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.
4. Pour White Sauce: Pour creamy white sauce evenly over the enchiladas, ensuring they are well coated.
5. Top with Cheese: Sprinkle shredded Monterey Jack cheese generously over the top of the enchiladas.
6. Bake: Bake in preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and lightly golden brown and the sauce is heated through.
7. Rest and Serve: Let enchiladas rest for a few minutes before serving. This allows them to set slightly and makes them easier to serve.
8. Garnish and Serve: Serve hot, topped with a generous dollop of green chili sour cream sauce and fresh cilantro, if desired.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients used and serving sizes.)

• Servings: Approximately 6-8 servings
• Calories per serving: Approximately 550-650 calories

Please Note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This recipe is moderately high in calories, fat, and sodium due to the creamy sauce and cheese. Enjoy in moderation as part of a balanced diet.

Preparation Time

• Prep Time: Approximately 30-40 minutes (includes chicken cooking, filling prep, sauce prep)
• Cook Time: Approximately 20-25 minutes (baking time)
• Total Time: Approximately 50-65 minutes

This recipe is perfect for a satisfying weeknight dinner or a weekend gathering. While it takes a little time to prepare, the delicious results are well worth the effort!

How to Serve

These Creamy White Chicken Enchiladas are a complete meal on their own, but you can enhance your dining experience by serving them with complementary side dishes and garnishes. Here are some delicious ideas:

• Classic Mexican Sides:
  • Spanish Rice: A flavorful and fluffy side of Spanish rice is a perfect accompaniment to enchiladas.
  • Refried Beans: Creamy refried beans, either pinto or black beans, add a hearty and comforting element.
  • Black Beans: Simple black beans, seasoned with cumin and cilantro, offer a lighter alternative to refried beans.
  • Mexican Corn Salad (Esquites): A refreshing and vibrant corn salad with lime, cilantro, and cotija cheese.
• Fresh and Light Options:
  • Guacamole and Tortilla Chips: A classic appetizer or side that pairs perfectly with the Mexican flavors.
  • Pico de Gallo: A fresh and zesty salsa with tomatoes, onions, cilantro, and lime juice.
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing to balance the richness of the enchiladas.
  • Coleslaw: A crunchy and tangy coleslaw can provide a nice textural contrast.
• Toppings and Garnishes:
  • Green Chili Sour Cream Sauce: Serve extra on the side for drizzling over individual servings.
  • Fresh Cilantro: Adds a pop of fresh flavor and visual appeal.
  • Diced Avocado: Creamy avocado complements the richness of the enchiladas.
  • Chopped Green Onions: Adds a mild onion flavor and freshness.
  • Sliced Black Olives: Adds a salty and briny flavor.
  • Hot Sauce: For those who like extra heat, offer a variety of hot sauces.
• Beverage Pairings:
  • Margaritas: A classic Mexican cocktail that pairs perfectly with enchiladas.
  • Mexican Beer: Light lagers like Corona or Modelo are refreshing choices.
  • Iced Tea: Unsweetened iced tea is a refreshing non-alcoholic option.
  • Horchata: A sweet and creamy rice milk drink that is a traditional Mexican beverage.
  • Sparkling Water with Lime: A light and refreshing option that cleanses the palate.

Additional Tips for Perfect Enchiladas

Want to take your Creamy White Chicken Enchiladas to the next level? Here are five helpful tips to ensure enchilada perfection every time:

1. Don’t Overfill the Tortillas: Resist the urge to overstuff the tortillas with filling. Overfilling makes them difficult to roll tightly and they are more likely to burst during baking. About ¼ cup of filling per tortilla is usually just right.
2. Warm Your Tortillas: Warming corn tortillas before filling them is crucial to prevent cracking and tearing. Whether you microwave them, steam them, or briefly heat them in a dry skillet, warming makes them more pliable and easier to roll.
3. Use Quality Cheese: The cheese is a star ingredient in this recipe, so opt for good quality Monterey Jack cheese and cream cheese. Pre-shredded cheese can sometimes contain cellulose, which can affect melting. Shredding your own cheese from a block is always recommended for the best melting and flavor.
4. Make-Ahead Options: These enchiladas are great for make-ahead meals. You can prepare the chicken filling and white sauce ahead of time (up to 2 days in advance) and store them separately in the refrigerator. Assemble the enchiladas just before baking. You can also assemble the unbaked enchiladas and store them in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
5. Customize the Spice Level: Adjust the spice level to your preference by using mild, medium, or hot diced tomatoes and green chilies. You can also add a pinch of cayenne pepper to the chicken filling or white sauce for extra heat. For a milder flavor, use mild green chilies and ensure your chili powder is a mild blend. Remember you can always add hot sauce at the table for those who like extra spice.

FAQ Section

Q1: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can definitely use flour tortillas if you prefer. Flour tortillas will result in softer enchiladas. Corn tortillas provide a more traditional enchilada texture and flavor. If using flour tortillas, you may want to use slightly larger ones and be extra careful not to overfill them as they can become more delicate when wet.

Q2: Can I make these enchiladas vegetarian?

A: Absolutely! To make vegetarian enchiladas, simply omit the chicken. You can substitute with other fillings such as:
* Roasted Vegetables: Roasted corn, zucchini, bell peppers, and onions would be delicious.
* Black Beans and Corn: A hearty and flavorful vegetarian filling.
* Sweet Potatoes and Black Beans: A slightly sweet and savory combination.
* Spinach and Mushroom: A classic vegetarian filling that pairs well with creamy sauces.

Q3: Can I freeze these enchiladas?

A: Yes, these enchiladas freeze well. Assemble and bake the enchiladas as directed, then let them cool completely. Cover the baking dish tightly with plastic wrap and then foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly. You can also reheat them from frozen, but it will take longer (about 1-1.5 hours).

Q4: What can I substitute for Monterey Jack cheese?

A: If you don’t have Monterey Jack cheese, you can substitute with other melting cheeses like:
* Pepper Jack Cheese: For a spicier kick.
* Cheddar Cheese: Mild or sharp cheddar will work well.
* Colby Jack Cheese: A mild and melty cheese blend.
* Oaxaca Cheese: A stringy Mexican cheese that melts beautifully.

Q5: My white sauce is lumpy. How can I fix it?

A: Lumpy white sauce can often be fixed! If your white sauce is lumpy, try these troubleshooting steps:
* Whisk Vigorously: Whisk the sauce vigorously to break up any small lumps.
* Strain the Sauce: If whisking doesn’t work, strain the sauce through a fine-mesh sieve to remove the lumps.
* Use an Immersion Blender: Carefully use an immersion blender to blend the sauce until smooth. Be careful not to over-blend, which can make the sauce thin.
* Prevention is Key: To avoid lumps in the first place, make sure to whisk the flour and butter roux thoroughly and gradually add the milk while whisking constantly. Keep the heat at medium and stir continuously as the sauce thickens.

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