Creamy White Chicken Enchiladas – Easy & Cheesy!

Enchiladas are a crowd-pleasing favorite, and these Creamy White Chicken Enchiladas take the classic dish to a whole new level. Packed with tender shredded chicken, smothered in a rich, creamy white sauce, and topped with gooey melted cheese, this recipe is as comforting as it is delicious. Perfect for weeknight dinners, gatherings, or meal prepping, these enchiladas are surprisingly easy to make and guaranteed to impress.

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Why You’ll Love This Recipe

1. Creamy Comfort: The white sauce is indulgent and flavorful, complementing the savory chicken filling perfectly.
2. Customizable: This recipe is flexible—swap proteins or add veggies to suit your preferences.
3. Quick & Easy: With simple ingredients and easy steps, this recipe comes together in under an hour.
4. Perfectly Cheesy: Topped with melty cheese, each bite is a satisfying blend of creaminess and texture.

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Ingredients

For the Filling

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 8 large flour tortillas

For the White Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces diced green chilies (canned)

For Topping

• 1 cup shredded Monterey Jack cheese
• Fresh cilantro (optional, for garnish)

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Step-by-Step Directions

1. Prepare the Filling

1. In a mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, and cumin. Mix well to evenly coat the chicken.

2. Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll tightly and arrange seam-side down in the baking dish.

3. Make the White Sauce

1. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
2. Gradually whisk in the chicken broth, stirring constantly until the mixture thickens (about 3-4 minutes).
3. Remove the saucepan from heat and stir in the sour cream and green chilies. Mix until smooth.

4. Assemble and Bake

1. Pour the white sauce evenly over the enchiladas in the baking dish.
2. Sprinkle the remaining cup of Monterey Jack cheese on top.
3. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve

1. Remove from the oven and let cool for 5 minutes.
2. Garnish with chopped cilantro if desired, and serve warm.

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Variations

• Protein Swap: Use shredded pork, ground beef, or even shrimp instead of chicken.
• Spice It Up: Add diced jalapeños or a dash of cayenne pepper to the filling for extra heat.
• Veggie Boost: Mix in sautéed bell peppers, onions, or spinach with the chicken for a heartier filling.
• Gluten-Free Option: Substitute corn tortillas and use a gluten-free flour for the sauce.

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Servings and Timing

• Servings: 4-6, depending on portion size
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

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Storage and Reheating Instructions

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Assemble the enchiladas, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.

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Frequently Asked Questions

1. Can I use corn tortillas instead of flour?

Yes! Corn tortillas are a traditional option and can be used for a gluten-free variation. Warm them slightly before rolling to prevent cracking.

2. Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking.

3. How can I prevent the tortillas from getting soggy?

Lightly warming or toasting the tortillas before filling them can help reduce sogginess.

4. What can I use instead of sour cream?

You can substitute Greek yogurt for a similar tangy creaminess.

5. Are green chilies spicy?

Canned green chilies are typically mild, but you can use a hotter variety if you prefer more spice.

6. Can I add more cheese?

Of course! Feel free to increase the cheese in the filling or topping if you’re a cheese lover.

7. What side dishes go well with these enchiladas?

Serve with Mexican rice, refried beans, or a fresh side salad for a complete meal.

8. Can I make this dairy-free?

Yes, use plant-based butter, dairy-free cheese, and a non-dairy sour cream alternative.

9. How can I thicken the sauce if needed?

If the sauce is too thin, simmer it a little longer to allow it to thicken naturally.

10. Can I double the recipe?

Absolutely! This recipe scales well—use a larger baking dish or multiple dishes if needed.

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Conclusion

These Creamy White Chicken Enchiladas are the perfect blend of rich, cheesy goodness and customizable versatility. Whether you’re making them for a casual dinner or a special occasion, this dish is sure to become a family favorite. With easy-to-find ingredients and a quick prep time, it’s a recipe you’ll return to again and again. Try it tonight and enjoy a meal that’s as satisfying as it is simple to prepare!

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