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White Chicken Enchiladas

White Chicken Enchiladas
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These White Chicken Enchiladas are a comforting and flavorful dinner option featuring tender shredded chicken rolled in soft tortillas and covered in a creamy, cheesy white sauce. Ready in under an hour, this dish is ideal for busy weeknights and loved by the whole family. Mild in spice but rich in flavor, it offers easy customization for dietary preferences and makes great leftovers.

Ingredients

Scale

Chicken Filling

  • 2 large chicken breasts (cooked and shredded)

Creamy White Sauce

  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 can (4 oz) chopped mild green chilies
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tablespoons all-purpose flour (or gluten-free thickener)

Enchiladas

  • 8 flour tortillas (use gluten-free tortillas for gluten-free option)
  • 2 cups shredded cheese blend (Monterey Jack and cheddar)

Garnishes

  • Fresh cilantro, chopped

Instructions

  1. Prepare the Chicken: Begin by cooking chicken breasts until tender, either by poaching or baking. Once slightly cooled, shred the chicken finely using two forks and set aside for the filling.
  2. Make the Creamy Sauce: In a saucepan, sauté diced onion and minced garlic until soft and fragrant. Whisk in flour to create a roux, then slowly add chicken broth while stirring continuously. Allow sauce to thicken, then blend in cream cheese, sour cream, and chopped green chilies, stirring until the sauce is smooth and creamy.
  3. Assemble the Enchiladas: Warm tortillas to keep them pliable. Spread some sauce on the bottom of a baking dish to prevent sticking. Place shredded chicken and shredded cheese into each tortilla, roll tightly, and arrange seam-side down in the dish. Pour the remaining sauce evenly over the top and sprinkle extra shredded cheese on top.
  4. Bake to Perfection: Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is bubbly and golden. Let the enchiladas rest for a few minutes before serving to allow the sauce to set slightly.

Notes

  • Warm tortillas before rolling to prevent cracking and tearing.
  • Shred chicken finely for a consistent filling texture.
  • Don’t skip making the roux as it thickens the sauce and helps it cling inside and atop the enchiladas.
  • Use freshly shredded cheese for better melting and creaminess.
  • Allow enchiladas to rest after baking for easier slicing and serving.

Nutrition

Keywords: white chicken enchiladas, creamy enchiladas, easy dinner, comfort food, gluten-free enchiladas

Find it online: https://emillycooks.com/white-chicken-enchiladas/