White Chicken Creamy Enchiladas

Spicy cheesy white chicken enchiladas have become a favorite comfort dish in my house whenever we want something rich and irresistibly creamy These enchiladas feature tender shredded chicken wrapped in soft flour tortillas smothered with a luxurious white sauce and bubbling cheese baked to perfection

When I first served these at a family movie night they quickly disappeared and now everyone requests them for any big get together They are an instant hit every time I make them

Ingredients

• Olive oil: gives a subtle richness and helps the onions soften nicely
• Yellow onion: for sweetness and flavor base pick a firm heavy onion with shiny skin
• Garlic: minced for an aromatic kick always use fresh for best flavor
• Shredded chicken: provides protein and heartiness rotisserie chicken works spectacularly for convenience
• Salt: brings out all the flavors in the filling and sauce use kosher salt if possible
• Pepper: for a mild heat that balances the creaminess freshly ground is best
• Large flour tortillas: make perfect wraps and do not tear easily look for flexible tortillas with no dry spots
• Monterey Jack cheese: melts beautifully and offers a mild creamy taste shred your own for smooth melting
• Water and chicken bouillon: create an instant broth for depth in the sauce use low sodium bouillon if watching salt
• Butter: adds richness and helps the sauce thicken
• Flour: thickens the white sauce all purpose is ideal
• Sour cream: makes the sauce tangy and extra creamy use full fat for the best result
• Green chilies: introduce gentle heat and a pop of zest buy canned for ease and consistency
• Mexican blend cheese: amps up the gooey melted topping select a package with mostly cheddar and Monterey Jack

Step by Step Instructions

Prep Your Oven and Dish:

Preheat the oven to four hundred twenty five degrees and spray a nine by thirteen inch baking dish so nothing sticks during baking

Mix the Broth:

Combine two cups of water with chicken bouillon cubes in a microwave safe measuring cup Heat on high for two minutes until dissolved Then set aside for the sauce

Sauté the Aromatics:

Warm olive oil in a large skillet over medium heat Add finely diced onion and stir often for about seven minutes until it looks soft and glossy Add garlic and keep stirring for another minute until fragrant Turn off the heat

Combine the Chicken Filling:

Stir shredded chicken salt and pepper right into the skillet with onions and garlic Toss until every bit is coated and mixed evenly

Assemble the Enchiladas:

Lay out each tortilla and spread an even share of chicken filling along the center Add Monterey Jack cheese on top of each pile Roll up tightly and arrange seam side down in the baking dish so they stay closed while baking

Make the White Sauce:

Melt butter in a saucepan over medium heat Add flour and whisk it until you get a smooth paste This step takes just a minute Start whisking in your prepared chicken broth slowly Keep whisking for about five minutes until sauce turns creamy with no lumps

Finish the Sauce:

Turn off the heat Mix in sour cream salt pepper canned green chilies and more Monterey Jack cheese Whisk until silky

Pour and Top:

Spread the white sauce evenly all over the rolled enchiladas Sprinkle Mexican blend cheese generously over everything

Bake to Perfection:

Slide the dish into the oven and bake about twenty minutes When the cheese is melted and begins to brown in spots you are done

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I adore how the green chilies add a subtle spark without too much heat When I was a kid my mom always let me stir them in making it feel like the secret ingredient that brought the entire white sauce to life

Storage Tips

These enchiladas store well in the fridge for up to three days Just cover the baking dish tightly with foil You can also freeze them before baking Wrap well first to prevent freezer burn then bake directly from frozen adding extra time as needed

Ingredient Substitutions

Swap shredded turkey for chicken if you have holiday leftovers If you prefer corn tortillas use those but be sure to warm them one at a time first so they don’t tear For a bit more heat substitute jalapenos for green chilies

Serving Suggestions

Garnish with thinly sliced scallions fresh cilantro or a squeeze of lime I like to serve these with simple black beans or a zesty salad for color Sometimes I add avocado for creaminess

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Cultural Context

While not traditional Tex Mex or authentic Mexican food white chicken enchiladas are a beloved American comfort classic Their creamy sauce sets them apart from red or green salsa based enchiladas making this version especially kid friendly and rich

Recipe FAQs

→ What type of chicken works best?

Rotisserie chicken is ideal for its tenderness and ease, but any cooked and shredded chicken breast works well.

→ Can I use corn tortillas instead of flour?

Corn tortillas can be used, but should be warmed before rolling to prevent tearing.

→ What cheeses are recommended?

Monterey Jack and a Mexican blend provide meltiness and flavor; grating your own cheese ensures best results.

→ Is this dish freezer-friendly?

Yes, assemble ahead and freeze before baking for a convenient future meal. Thaw and bake when ready.

→ How can I add more spice?

Include extra diced green chilies or a sprinkle of cayenne for additional heat to suit your taste.