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White Chicken Enchiladas are a creamy and comforting meal that blends tender shredded chicken with a luscious homemade white sauce made from butter, flour, sour cream, and green chiles. These enchiladas are wrapped in soft flour tortillas, drenched in a cheesy sauce, and baked until bubbling and golden, making them perfect for a cozy family dinner or a potluck favorite. Pair them with Mexican rice or a fresh salad for a complete and satisfying meal.
I first made these enchiladas to use up leftover roast chicken, and from then on they have been a must-have on cold days. The moment the cheese starts bubbling and browning, everyone rushes to the kitchen ready for seconds.
Ingredients
- Cooked shredded chicken: tender and juicy, best from rotisserie or leftover roast for rich flavor
- Shredded Monterey Jack cheese: creamy and melts beautifully, shred from a block for smooth texture
- Salt and pepper: lightly seasoned to enhance flavors without overpowering the sauce and cheese
- Adobo seasoning: adds a warm peppery kick with hints of garlic and oregano for depth
- Flour tortillas: soft taco size wraps that roll easily without cracking, fresher tortillas work best
- Butter: unsalted real butter to build a rich and velvety roux for the sauce
- All-purpose flour: sifted to thicken the sauce smoothly without lumps
- Chicken broth: low sodium preferred to control salt while keeping sauce rich
- Sour cream: full fat for creamy tang and silky sauce texture
- Diced green chiles: bring mild heat and smoky flavor particularly if fire-roasted
- Extra Monterey Jack cheese for topping: melts into a gorgeous golden crust over the enchiladas
Step-by-Step Instructions
- Prepare The Baking Dish:
- Spray a nine by thirteen inch baking dish lightly with nonstick cooking spray so the enchiladas won’t stick and serve easily.
- Make The Filling:
- In a medium bowl mix cooked shredded chicken with one cup of shredded Monterey Jack cheese, then season with salt, pepper, and Adobo seasoning to taste. Toss thoroughly so every bite is flavorful.
- Fill And Roll The Tortillas:
- Spoon a generous amount of the chicken and cheese filling into each flour tortilla then roll them up tightly. Place the rolled tortillas seam side down in the prepared baking dish to prevent them from unrolling during baking.
- Make The Cream Sauce:
- Melt butter over medium heat in a saucepan. Once fully melted, whisk in the sifted flour until it forms a bubbly paste or roux. Let the mixture cook gently for about one minute to remove the raw flour taste without browning it.
- Add Broth And Thicken:
- Gradually whisk in chicken broth while stirring continuously to prevent lumps. Keep stirring until the sauce thickens to a smooth, slightly creamy consistency which usually takes two to three minutes.
- Stir In Sour Cream And Chiles:
- Turn the heat off or to very low and whisk in the sour cream along with the undrained diced green chiles. Mix until completely combined and sauce is luxuriously creamy. Avoid boiling this mixture to prevent curdling.
- Top And Pour:
- Pour the warm cream sauce evenly over the rolled tortillas making sure every bite is covered and moist. Sprinkle the remaining cup of shredded Monterey Jack cheese on top for a golden cheesy finish.
- Bake And Broil:
- Bake uncovered at three hundred fifty degrees Fahrenheit for twenty to twenty-five minutes until the sauce bubbles and cheese melts. For a lovely browned crust, switch on the broiler for one to two minutes at the end but watch carefully so nothing burns.
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Storage Tips
Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat covered in the microwave to keep the sauce smooth and creamy. For longer storage, freeze the enchiladas before baking, tightly wrapped in foil and plastic wrap. When ready to eat, thaw fully and bake as directed for fresh-from-the-oven goodness.
Ingredient Substitutions
You can swap Monterey Jack cheese with mozzarella for mild flavor or pepper jack to add a spicy twist. Corn tortillas work as an alternative but yield a more rustic texture. If sour cream is unavailable, Greek yogurt is a great lighter substitute while still keeping the sauce creamy. Adobo seasoning can be swapped with taco seasoning in a pinch though the flavor will shift slightly.
Serving Suggestions
These enchiladas shine when served hot garnished with chopped cilantro, sliced avocado, and extra sour cream on the side. A crisp green salad with lime vinaigrette contrasts the creamy richness beautifully. For a heartier meal, serve alongside refried beans and Mexican rice to complete those classic Tex-Mex flavors.
Cultural Inspiration
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White chicken enchiladas offer a Tex-Mex spin by skipping traditional red chili sauce in favor of a creamy white gravy. They gained popularity in home kitchens because they use simple grocery ingredients and deliver bold, comforting flavors in every luscious bite. This recipe keeps enchiladas approachable yet special for any occasion.
These white chicken enchiladas are creamy, savory, and destined to become a family favorite dinner that everyone enjoys again and again.
Recipe FAQs
- → What type of chicken is best for this dish?
Shredded rotisserie or leftover roast chicken works wonderfully for tender, juicy filling. Poached chicken can also be used if kept moist.
- → Can I use different cheeses for the topping?
Yes, Monterey Jack is ideal for creamy meltiness, but mozzarella or pepper jack can add a mild or spicy twist.
- → How do I prevent the sauce from curdling?
Whisk in the sour cream off the heat or on very low heat and avoid boiling to keep the sauce smooth and creamy.
- → Are flour tortillas necessary for this dish?
Flour tortillas work best for their softness and flexibility, but corn tortillas can be used for a more rustic texture.
- → How should leftovers be stored and reheated?
Store in a sealed container in the refrigerator for up to three days. Reheat gently covered in the microwave to keep the sauce creamy.
- → Can this dish be made ahead of time?
Yes, the creamy sauce can be prepared in advance and assembled just before baking for easy weeknight meal prep.