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Creamy Chicken Enchiladas in White Sauce
why make this recipe
Creamy White Chicken Enchiladas are a comforting and delicious meal that is easy to prepare. They combine tender chicken, creamy sauce, and melted cheese all wrapped in soft tortillas. This dish is perfect for a family dinner or a gathering with friends. Plus, it’s great for using leftover chicken or a rotisserie chicken, making it both a time-saver and a crowd-pleaser.
how to make Creamy White Chicken Enchiladas
Ingredients:
- 1 rotisserie chicken, shredded
- 8 flour tortillas
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheese (like Monterey Jack or Cheddar)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded rotisserie chicken, half of the cheese, diced green chiles, sour cream, and seasonings.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
- In a separate bowl, whisk together chicken broth and remaining sour cream. Pour this sauce over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Serve hot and enjoy your delicious meal!
how to serve Creamy White Chicken Enchiladas
Serve your Creamy White Chicken Enchiladas hot from the oven, topped with a sprinkle of fresh cilantro or chopped green onions for added flavor and a pop of color. You can also offer sides like guacamole, salsa, or a simple green salad to complete your meal.
how to store Creamy White Chicken Enchiladas
To store leftover enchiladas, let them cool to room temperature. Then, cover them tightly with plastic wrap or aluminum foil and place them in the refrigerator. They can last for about 3-4 days. If you’d like to freeze them, wrap individual portions in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months.
tips to make Creamy White Chicken Enchiladas
- For extra flavor, add some chopped onions and bell peppers to the chicken mixture.
- Use a mixture of cheeses for a more complex taste; a blend of Monterey Jack and Cheddar works well.
- Make sure to grease the baking dish properly to prevent sticking.
- If you like a bit of spice, consider adding jalapeños or using hot diced green chiles.
variation
You can easily customize this recipe. For a healthier option, substitute the flour tortillas with corn tortillas or opt for whole wheat tortillas. If you want a vegetarian version, you can use black beans, corn, or sautéed vegetables in place of the chicken.
FAQs
Can I use a different type of cheese?
Yes! Feel free to experiment with different cheeses like Pepper Jack for a spicier kick or a sharp Cheddar for more flavor.
Can I prepare these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the refrigerator until you’re ready to bake them.
What should I serve with Creamy White Chicken Enchiladas?
These enchiladas pair well with sides like Mexican rice, refried beans, or a simple salad. You can also serve them with salsa or guacamole for dipping.
Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are comforting and easy to prepare, featuring tender chicken, creamy sauce, and melted cheese wrapped in soft tortillas. Perfect for family dinners or gatherings.
Ingredients
Main ingredients
- 1 each rotisserie chicken, shredded Use leftover or store-bought for convenience.
- 8 pieces flour tortillas
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheese (like Monterey Jack or Cheddar) Reserve half for topping.
- 1 cup chicken broth
- 1 tablespoon olive oil For greasing the baking dish.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded rotisserie chicken, half of the cheese, diced green chiles, sour cream, and seasonings.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam-side down in a greased baking dish.
Baking
- In a separate bowl, whisk together chicken broth and remaining sour cream. Pour this sauce over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Serving
- Serve hot and enjoy your delicious meal. Top with fresh cilantro or green onions if desired.
Notes
For extra flavor, add some chopped onions and bell peppers to the chicken mixture. Use a blend of cheeses for a more complex taste. Grease the baking dish properly to prevent sticking. Add jalapeños for spice if desired.
