Creamy White Chicken Enchiladas

A comforting, creamy, cheesy enchilada dish filled with tender chicken — warm and satisfying, perfect for dinner or sharing with friends and family.

Why You’ll Love This Recipe

• Rich, creamy sauce and melted cheese for a comforting meal
• Tender shredded chicken wrapped in tortillas — great for a satisfying dinner
• Easy to make and great for leftovers
• Family-friendly and customizable with your choice of fillings
• Perfect for meal prep or a cozy night in

Ingredients

For the Chicken Filling

• 500 g (about 1 lb) cooked chicken, shredded or chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt & pepper, to taste
• 1 tsp ground cumin
• 1 tsp chili powder (optional, for mild heat)

For the Creamy Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk (whole or semi-skim)
• ½ cup sour cream (or Greek yogurt)
• 1 cup shredded mozzarella (or cheddar)
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• ¼ tsp salt (or to taste)
• ¼ tsp black pepper

For Assembly

• 8 flour tortillas (medium size)
• 1 cup shredded cheese (mozzarella or cheddar) for topping
• Optional toppings: chopped cilantro or parsley, sliced green onions, sour cream, avocado, salsa

Instructions

1. Prepare the Chicken Filling
   • Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent (~3–4 minutes).
   • Add minced garlic and cook 30 seconds more until fragrant.
   • Add shredded chicken, cumin, chili powder (if using), salt, and pepper. Stir to combine and warm through. Remove from heat.
2. Make the Creamy Sauce
   • In a saucepan over medium heat, melt butter. Stir in flour and cook for about 1 minute to make a roux.
   • Gradually whisk in milk until the sauce thickens.
   • Stir in sour cream, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until smooth and creamy.
3. Assemble the Enchiladas
   • Preheat oven to 180 °C (350 °F).
   • Lightly grease a baking dish.
   • Spread a thin layer of creamy sauce on the bottom.
   • Place ~2–3 tbsp of chicken filling on each tortilla, roll up tightly, and place seam-side down in the dish.
   • Pour the remaining creamy sauce over the top of all rolled tortillas.
   • Sprinkle the extra shredded cheese on top.
4. Bake
   • Bake for 20–25 minutes, until cheese is melted and bubbly.
   • If you want a golden, slightly crispy top, broil for 1–2 minutes at the end — but watch closely so it doesn’t burn.
5. Serve
   • Let rest for 5 minutes before serving.
   • Garnish with chopped cilantro or parsley, sliced green onions, and optional toppings: sour cream, avocado, or salsa. Serve warm.

You Must Know

• Use pre-cooked chicken (roasted, grilled, or leftover) for quick prep.
• Stir sauce gently and avoid high heat to prevent cheese from becoming grainy.
• Don’t overfill tortillas — makes rolling easier and prevents tearing.
• Letting it rest after baking helps the sauce settle, creating cleaner slices.

Pro Tips

• Add a handful of spinach or sautéed mushrooms to the filling for extra veggies.
• For extra flavor, add a pinch of smoked paprika or a splash of lime juice to the sauce.
• Use whole-wheat or corn tortillas for a different flavor or dietary preference.
• Make a double batch — these reheat well for lunches.

Ingredient Substitutions

• Sour Cream: Greek yogurt or a mix of cream + a squeeze of lemon.
• Cheese: Use pepper jack for spice, or a cheese blend for varied flavor.
• Milk: Use light cream or half-and-half for richer sauce; low-fat milk for lighter.
• Chicken: Rotisserie chicken or leftover grilled chicken work perfectly.

Serving Suggestions

• Serve with a side salad or Mexican-style rice and beans.
• Add guacamole, salsa, or a fresh pico de gallo.
• Pair with a crisp green salad or steamed veggies to lighten the meal.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 2–3 days.
• Reheat in a preheated oven (about 180 °C / 350 °F) for 10–15 minutes, or microwave for 1–2 minutes.
• To freeze: assemble but don’t bake, wrap tightly, freeze up to 1 month. Bake from frozen — add 5–10 extra minutes.

Frequently Asked Questions

→ Can I make this vegetarian?
Yes — skip the chicken and use sautéed veggies, beans, or tofu instead.

→ Can I make it dairy-free?
Use dairy-free milk, vegan cheese, and vegan sour cream. Texture will be slightly different.

→ Can I make it spicier?
Add chili powder, cayenne, or chopped jalapeños to the filling or sauce.

→ Is this freezer-friendly?
Yes — wrap unbaked enchiladas tightly, freeze, and bake when ready.

Enjoy these warm, creamy chicken enchiladas — a comforting dish that’s easy, cheesy, and always hits the spot.

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