If you’re craving something creamy and comforting, look no further. It is 6pm and you need a dinner that feels special. These Creamy White Sauce Chicken Enchiladas are the perfect solution for your hunger.
This recipe delivers cheesy, savory goodness in every single bite. You do not need hours in the kitchen to make this happen. It is practical, fast, and absolutely delicious for any night of the week.
Why You’ll Make This Again
You will love how fast this comes together on a busy evening. It is a true weeknight dinner hero that the whole family will enjoy. The rich sauce and melted cheese make it feel like a restaurant meal.
This dish is especially great during the Fall season. The warm, bubbly sauce provides the ultimate comfort on a chilly night. You can rely on this recipe whenever you need a satisfying meal quickly.
How This Comes Together
Making these enchiladas is a very straightforward process. You simply roll shredded chicken and cheese into flour tortillas. The magic happens when you whisk together the simple roux-based sauce. Using pre-cooked chicken is a huge time-saving shortcut for beginners. Everything bakes together until the cheese is perfectly melted and bubbly.
What You’ll Need
Most of these items are likely already in your pantry or fridge. Use fresh Monterey Jack cheese for the best melt possible.
- 2 cups shredded cooked chicken breast
- 2 cups shredded Monterey Jack cheese, divided
- 8 8-inch flour tortillas
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) chopped green chilies
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-By-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, combine shredded chicken and 1 cup of Monterey Jack cheese.
- Divide chicken mixture evenly among tortillas, roll them tightly, and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt butter and whisk in flour to create a roux; cook for 1 minute.
- Slowly whisk in chicken broth and continue cooking until the sauce thickens and begins to bubble.
- Remove saucepan from heat and stir in sour cream and chopped green chilies; season with salt and pepper.
- Pour the creamy sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of cheese.
- Bake for 22 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.
How To Serve It
Serve these enchiladas while they are hot and bubbly from the oven. They look beautiful with a sprinkle of fresh cilantro on top. Pair them with a side of Mexican rice or black beans. A simple green salad adds a nice fresh crunch to the meal. This is a great dish for casual hosting with friends.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three or four days. You can reheat individual portions in the microwave easily. For the best texture, use the oven at 350°F until warm. This recipe is a great option for meal prep lunches. The flavors often taste even better the next day.
Make It Even Better (Pro Tips)
- Do not skip the step of cooking the flour for one minute.
- Use a rotisserie chicken to save twenty minutes of prep time.
- Warm your tortillas for ten seconds to prevent them from cracking.
- Avoid using fat-free sour cream as the sauce may break.
- Add an extra can of chilies if you want more tang.
- Grate your own cheese for a much smoother melt.
- Serve with a lime wedge to brighten the rich flavors.
Easy Ways To Change It Up
- Add pickled jalapeños to the filling for a spicy kick.
- Swap the chicken for black beans for a vegetarian version.
- Use corn tortillas if you prefer a more traditional texture.
- Stir in a handful of spinach for a boost of greens.
Quick Questions
Can I make this ahead of time?
Yes, you can assemble the enchiladas a few hours early. Keep the sauce separate until you are ready to bake. This prevents the tortillas from getting too soggy before cooking.
Is this recipe very spicy?
No, the canned green chilies are generally very mild. They provide a nice flavor without much heat at all. You can add hot sauce if you want more spice.
I hope these enchiladas become a staple in your home like they are in mine. They are simple, cheesy, and always a crowd-pleaser. Enjoy your stress-free dinner!
— Ethan
Creamy White Sauce Chicken Enchiladas
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a medium bowl, combine shredded chicken and 1 cup of Monterey Jack cheese.
- Divide chicken mixture evenly among tortillas, roll them tightly, and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt butter and whisk in flour to create a roux; cook for 1 minute.
- Slowly whisk in chicken broth and continue cooking until the sauce thickens and begins to bubble.
- Remove saucepan from heat and stir in sour cream and chopped green chilies; season with salt and pepper.
- Pour the creamy sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of cheese.
- Bake for 22 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.
