Easy Creamy White Chicken Enchiladas Recipe : Perfect for Any Family Meal

Are you looking for a delicious, hearty meal that’s perfect for any occasion? Look no further! These creamy white chicken enchiladas are packed with flavor, incredibly easy to make, and will become a favorite for your family. Whether you’re planning a weeknight dinner or a special gathering, this dish is sure to impress.

What Makes These Creamy White Chicken Enchiladas So Special?

When it comes to Mexican-inspired comfort food, enchiladas always come out on top. But this recipe offers a creamy twist, taking the traditional enchilada up a notch by using a rich, velvety white sauce instead of the typical red enchilada sauce.

Not only is it loaded with tender shredded chicken and melty cheese, but the creamy sauce brings out a deliciously mild flavor that pairs perfectly with the spices used in the dish. Plus, it’s a one-pan recipe, making cleanup a breeze!

Ingredients You’ll Need:

For the Chicken Enchiladas:

2 cups of cooked, shredded chicken breast

8 large flour tortillas

2 cups shredded Monterey Jack cheese

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 tablespoon chopped fresh cilantro (optional)

For the Creamy White Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

1 cup shredded Monterey Jack cheese

½ teaspoon garlic powder

½ teaspoon cumin

1 can (4 ounces) diced green chilies (optional, for added flavor)

Salt and pepper to taste

Step-by-Step Instructions:

Step 1: Prepare the Chicken Filling

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine your shredded chicken, 1 cup of shredded Monterey Jack cheese, garlic powder, onion powder, cumin, and a tablespoon of sour cream. If you like a bit of freshness in your dish, mix in the optional chopped cilantro. Set aside this tasty chicken filling for your enchiladas.

Step 2: Assemble the Enchiladas

Take a flour tortilla and spoon 2-3 tablespoons of the chicken filling down the center of each tortilla. Roll it up tightly, placing it seam-side down in a greased 9×13-inch baking dish. Repeat until all tortillas are filled and placed snugly in the dish.

Step 3: Make the Creamy White Sauce

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to get rid of the raw flour taste. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Allow the sauce to thicken slightly.

Next, stir in the sour cream, garlic powder, cumin, and green chilies. Cook for another 2-3 minutes until the sauce is smooth and creamy. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese, allowing it to melt into the sauce.

Step 4: Pour the Sauce and Bake

Pour the creamy white sauce evenly over the prepared enchiladas in the baking dish. Make sure to cover each enchilada with the sauce so they remain moist and flavorful while baking.

Top with the remaining 1 cup of shredded cheese and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown hue.

Step 5: Serve and Enjoy

Once baked, let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro or a side of guacamole for a full Mexican-inspired meal!

Tips for Success:

Make It Healthier: If you prefer a lighter version, substitute the sour cream with Greek yogurt, and use low-fat cheese for the filling and topping.

Add Heat: If you love a bit of spice, you can easily add diced jalapeños or a dash of cayenne pepper to the creamy white sauce.

Meal Prep Friendly: These enchiladas freeze well! You can prepare them in advance and freeze the unbaked enchiladas for up to 3 months. When you’re ready to eat, simply thaw and bake as directed.

Frequently Asked Questions:

Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used in place of flour tortillas if you prefer a more traditional taste or are gluten-sensitive. Just be sure to soften them slightly before rolling to prevent cracking.

What’s the best cheese for enchiladas?
Monterey Jack is used for its mild, creamy texture that pairs well with the white sauce. However, you can experiment with other cheeses like mozzarella, cheddar, or even a Mexican cheese blend.

Can I make the dish in advance?
Absolutely! These enchiladas can be assembled a day ahead and stored in the refrigerator until you’re ready to bake them. Just wait to pour the sauce until right before baking for the best results.

Why Creamy White Chicken Enchiladas are Perfect for Busy Families

One of the best things about this recipe is how easy it is to make. Busy families often look for recipes that don’t take hours to prepare but still deliver bold flavors that everyone will enjoy. This dish fits the bill, and since it’s customizable, you can adjust it to suit your family’s preferences.

This recipe also offers great leftover potential. The enchiladas reheat well, making them a perfect option for meal prepping. Prepare a double batch on Sunday, and you’ll have a ready-made dinner for later in the week.

Pairing Suggestions:

Serve your creamy white chicken enchiladas with simple side dishes like a fresh green salad, Mexican rice, or refried beans. You can also enjoy them with tortilla chips and salsa for a complete Mexican-style feast.

For a refreshing drink pairing, consider a glass of iced tea, margaritas, or a cold Mexican beer.

Final Thoughts:

These creamy white chicken enchiladas are a crowd-pleaser, offering a delightful mix of flavors and textures. They are easy to make, versatile, and perfect for busy weeknights or special family dinners. Plus, they taste even better the next day, making them a win for leftovers!

Try this recipe today, and we guarantee it will become a new family favorite!