Creamy white chicken enchiladas are the perfect cozy dish to warm your heart and satisfy your cravings. With their creamy, cheesy goodness enveloped in soft tortillas, each bite is a comforting hug. This easy recipe comes together quickly, making it ideal for busy weeknights or family gatherings. Serve these delightful enchiladas alongside a fresh salad or some classic Mexican rice for a complete meal that everyone will love.
Table of Contents
Creamy White Chicken Enchiladas
Ingredients for Creamy White Chicken Enchiladas
- 8 flour tortillas (soft taco size)
- 3 cups shredded chicken (preferably Rotisserie)
- 2 cups shredded Monterey Jack cheese (or Pepper Jack)
- 4 ounces softened cream cheese
- 2 tsp garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp taco seasoning
- 1 (14.5 oz) can of chicken broth (2 cups)
- 3/4 cup sour cream
- 1 (4 oz) can of diced green chiles
Step-by-Step Instructions
To begin, preheat the oven to 350°F and grease a 9×13 baking dish. In a medium bowl, combine the shredded chicken, cream cheese, garlic powder, and half of the shredded cheese (about 1 cup) until well mixed.
Next, fill each flour tortilla with the chicken mixture, folding them like burritos, and arrange them neatly in the prepared baking dish.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and taco seasoning, stirring to combine. Gradually whisk in the chicken broth, heating until warm. Incorporate 1/2 cup of the shredded cheese until the sauce is smooth and creamy.
Then, mix in the sour cream and diced chiles, whisking until everything is combined but not boiling. Pour this delicious sauce generously over the enchiladas and sprinkle the remaining cheese on top.
Finally, bake for 22-25 minutes. For an extra touch, switch on the broiler for a few minutes to achieve a beautifully browned cheese topping.
Tips for Making the Best Enchiladas
To make the most of your creamy white chicken enchiladas, consider these helpful tips:
- Folding the tortillas like a burrito allows for optimal space in your baking dish.
- Feel free to use any type of shredded chicken—whether it’s rotisserie, baked, or boiled chicken breasts, they’ll all work beautifully.
- Experiment with different cheeses such as mozzarella, cheddar, or even a spicy Mexican blend for added flavor.
- If you enjoy some heat, add cayenne pepper or your favorite hot sauce into the sauce for a spicy kick.
Variations and Substitutions
This recipe is versatile, allowing for creativity in the kitchen. You can swap out the rotisserie chicken for canned chicken if you’re in a pinch. Additionally, any shredded cheeses can be used to suit your taste preferences, whether it’s a mild flavor or something with a bit more zing.
FAQs
What does white chicken consist of?
White chicken typically consists of cooked chicken meat that is light in color, such as chicken breast or light meat from the chicken, often used in dishes like creamy chicken enchiladas.
How many calories are in creamy chicken chili?
The calorie count in creamy chicken chili can vary based on ingredients used. A serving can range from 300 to 500 calories, depending on factors like cream and cheese added.
What goes nice with creamy chicken?
Creamy chicken pairs beautifully with sides like Mexican rice, fresh salads, or even warm crusty bread to soak up the delicious sauce.
More Delicious Recipes to Try Next
- Creamy Scalloped Potatoes
- Cheesy Chicken Pasta
- Crock Pot Chicken Pot Pie: Ultimate Cozy Dinner
- Healthy Tuscan Chicken Pasta
- Slow Cooker Parmesan Garlic Chicken and Potatoes
Conclusion
These creamy white chicken enchiladas not only provide a delightful dining experience but also offer flexibility in ingredients and flavors. For more culinary inspiration, check out Elly’s Recipes on pinterest for various ideas and tips to elevate your cooking game.
Creamy White Chicken Enchiladas
Equipment
- Oven
- Baking dish
- medium bowl
- Saucepan
- Whisk
Ingredients
- 8 pieces flour tortillas soft taco size
- 3 cups shredded chicken preferably Rotisserie
- 2 cups shredded Monterey Jack cheese or Pepper Jack
- 4 ounces softened cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 1 14.5 oz can chicken broth (2 cups)
- 3/4 cup sour cream
- 1 4 oz can diced green chiles
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Combine shredded chicken, cream cheese, garlic powder, and half of the shredded cheese in a medium bowl.
- Fill the tortillas with the chicken mixture and arrange them in the baking dish.
- Melt butter in a saucepan, add flour and taco seasoning, then whisk in chicken broth and heat until warm.
- Stir in 1/2 cup of shredded cheese, sour cream, and diced chiles until combined but not boiling.
- Pour the sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake for 22-25 minutes, then broil for a few minutes to brown the cheese.