White Chicken Creamy Enchiladas

Creamy White Chicken Enchiladas take comfort food to another level with soft tortillas rolled around tender chicken and gooey cheese then drenched in a velvety sauce made from scratch This cozy casserole was something I started making for weeknight dinners and now it is always the first thing friends request when they visit

The first time I made these enchiladas for my neighbor she immediately wanted the recipe and now it has become her birthday dinner tradition in our little block

Ingredients

• Shredded cooked chicken: needs to be juicy and tender store bought rotisserie works great for speed
• Shredded Monterey Jack cheese or mozzarella: for gooey melt and mild flavor look for freshly shredded for the best texture
• Salt, pepper, Adobo seasoning: for simple but bold seasoning use any all purpose seasoning blend you love
• Flour tortillas: taco size are easy to roll and turn perfectly soft as they bake check for ones that feel tender not stiff in the package
• Butter: brings richness and forms the base of the creamy sauce always choose real unsalted butter for this step
• All purpose flour: helps thicken the sauce make sure it is fresh for best results
• Chicken broth: adds delicious savory depth pick a good quality low sodium broth for more control over saltiness
• Sour cream: provides the tang and silkiness you want in the sauce
• Diced green chiles: offer gentle heat and bright flavor opt for mild or hot versions depending on your taste
• Extra shredded Monterey Jack cheese: to blanket the top and get bubbly golden in the oven

Step by Step Instructions

Prepare the Chicken Filling

Combine the shredded cooked chicken with a generous amount of shredded cheese then add salt pepper and Adobo seasoning to bring all the flavors together Toss until every bite of chicken is coated and cheesy

Fill and Roll the Tortillas

Lay out each tortilla and scoop an even portion of the chicken cheese mixture into the center Roll each one tightly so the filling stays put as it bakes Arrange the rolled tortillas side by side in a large greased baking dish

Make the Creamy White Sauce

In a medium saucepan gently melt the butter over medium heat When it starts bubbling whisk in the flour until fully absorbed and smooth Continue cooking for about one minute This step removes the raw flavor from the flour and creates a rich base

Build the Sauce

Gradually pour in the chicken broth whisking constantly to erase any lumps Let it heat and thicken Keep the mix smooth for a creamy finished sauce

Finish the Sauce

Drop in the sour cream and diced green chiles making sure to stir gently so the mixture stays creamy Heat the sauce just until warm Do not let it boil or the sour cream can separate

Sauce and Top

Pour the silky white sauce carefully over the filled rolled tortillas making sure to coat every bit Sprinkle the remaining cheese evenly across the top for a golden cheesy finish

Bake to Perfection

Slide the dish into your preheated oven and bake until the cheese is melted and the sauce is bubbling for that irresistible finish If you love a browned cheesy top turn on the broiler briefly but do not walk away

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Monterey Jack cheese is my favorite for this recipe because it gives just the right creamy melt and subtle flavor I remember the first time I brought this dish to a family picnic the whole pan disappeared before any other casserole could even make it to the table

Storage Tips

White Chicken Enchiladas store well covered in the refrigerator for up to three days For longer storage let them cool completely then wrap tightly in foil and freeze The sauce may thicken when reheated so add a splash of milk or broth if needed Reheat in a low oven until hot and bubbly for the best texture

Ingredient Substitutions

Use mozzarella or even a mix of cheddar and Jack cheese if that is what you have on hand If you prefer a lighter version substitute Greek yogurt for sour cream For extra flavor try adding a handful of chopped fresh cilantro or sliced scallions to the filling

Serving Suggestions

Serve these enchiladas with a green salad or simple cilantro lime rice for a full meal They also pair well with black beans or corn salsa For a pretty presentation sprinkle chopped fresh herbs or extra diced green chiles over the top just before serving

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Cultural Context

Though this enchilada is not a classic Mexican recipe the creamy tangy white sauce gives it a unique American comfort food twist It is a dish born for family gatherings and neighborhood potlucks perfect for when you want something familiar and a little bit special

Frequently Asked Questions

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works wonderfully, making preparation faster and adding extra flavor to the filling.

→ What cheese alternatives can be used?

Monterey Jack is classic, but mozzarella or pepper jack will also melt well and provide a delicious taste.

→ Are corn tortillas suitable for this preparation?

Corn tortillas can be used but may alter the texture. Flour tortillas offer a softer bite and hold up better with creamy sauces.

→ Can I make this dish ahead of time?

Absolutely. Assemble the enchiladas and refrigerate before baking. Add sauce and cheese when ready to bake for best results.

→ How do I store leftovers?

Cover and refrigerate leftovers in an airtight container. Reheat in the oven or microwave until warmed through.