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Creamy white chicken enchiladas are the kind of comfort food that disappear fast at my dinner table. These bake up bubbling with a tangy sour cream sauce and melt-in-your-mouth cheese, all blanketing juicy chicken and soft tortillas. Whether you use rotisserie chicken or whip up homemade, this dish has become my answer anytime I need dinner that always hits the spot.
The first time I made these white enchiladas was to use up some leftover roast chicken and from that day on these have been a snow day must at my house. Watching cheese bubble over a creamy sauce still makes everyone come running to the kitchen.
Ingredients
- Cooked shredded chicken: tender juicy chicken is best from a rotisserie bird or leftover roast but even poached chicken works if you keep it moist
- Shredded Monterey Jack cheese: creamy and melts beautifully choose a block and shred it yourself for the smoothest texture
- Salt and pepper: simply season to taste use a light hand so the sauce and cheese do not get hidden
- Adobo seasoning: gives a warm peppery kick look for a blend with garlic and oregano for best flavor
- Flour tortillas: soft taco size wraps roll easily without breaking choose fresher tortillas for less cracking
- Butter: helps make a rich roux for the sauce use real unsalted butter for the classic flavor
- All-purpose flour: combines with butter to thicken the sauce sift before adding to avoid lumps
- Chicken broth: creates the creamy liquid base use low sodium if possible to control saltiness
- Sour cream: classic for creamy tang the richer the sour cream the silkier your sauce
- Diced green chiles: a necessary mild heat and flavor choose fire-roasted if you love a smoky touch
- Monterey Jack cheese for topping: creates a golden cheesy lid over everything always shred just before baking for freshness
Instructions
- Prepare the Baking Dish:
- Spray a nine by thirteen inch baking dish with nonstick cooking spray so the enchiladas do not stick when serving
- Make the Filling:
- In a medium bowl combine cooked shredded chicken with one cup Monterey Jack cheese plus salt pepper and Adobo to taste toss everything so it is evenly seasoned
- Fill and Roll the Tortillas:
- Spoon the chicken cheese filling into each tortilla then roll up tightly and lay seam side down in the prepared dish
- Make the Cream Sauce:
- Melt butter in a medium saucepan over medium heat once melted whisk in flour until a bubbly paste forms let it cook gently for about one minute to remove the raw flour taste watch carefully so it does not brown
- Add Broth and Thicken:
- Gradually pour in chicken broth whisking constantly this prevents lumps keep stirring until you have a smooth slightly thickened sauce about two to three minutes
- Stir in Sour Cream and Chiles:
- With the heat turned off or very low whisk in sour cream and the undrained green chiles mixing until fully combined and very creamy do not let it boil or the sauce could separate
- Top and Pour:
- Pour the warm cream sauce evenly over the rolled tortillas in the dish making sure every tortilla is covered spoon out every drop for a moist bake then sprinkle the remaining one cup Monterey Jack cheese over the top
- Bake and Broil:
- Bake uncovered at three hundred fifty degrees Fahrenheit for twenty to twenty five minutes until bubbly to brown the cheese slightly turn on the broiler for one to two minutes at the end and keep a close watch so nothing burns
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Monterey Jack has always been my favorite melting cheese for these enchiladas its creamy flavor just hugs the chicken and the way it turns golden at the edges makes the kitchen smell amazing Every time I bring this dish to a family gathering everyone asks for the recipe and my little nephew always fights for the corner pieces
Storage Tips
Store leftover enchiladas in a tightly sealed container in the fridge for up to three days They reheat well in the microwave covered so the sauce stays smooth For longer storage freeze the enchiladas before baking tightly wrapped Once thawed bake as directed
Ingredient Substitutions
Swap Monterey Jack with mozzarella or pepper jack for a spicy kick Corn tortillas work too though they will be more rustic If you do not have sour cream Greek yogurt makes a lighter but still creamy sauce Taco seasoning can stand in for Adobo in a pinch
Serving Suggestions
Serve these enchiladas hot with chopped cilantro sliced avocado or extra sour cream on the side A crisp green salad with lime vinaigrette helps cut through the richness or try refried beans and Mexican rice for a heartier meal
Cultural Inspiration
White chicken enchiladas put a Tex Mex twist on classic red enchiladas by skipping the tomato and chili sauce in favor of a creamy gravy Their popularity in home kitchens exploded because they use simple grocery store ingredients yet bring bold flavor in every bite
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These white chicken enchiladas will quickly win over anyone who tries them. Creamy savory and sure to become a family favorite dinner.