Let's Dive Into Creamy White Chicken Enchiladas—My New "Old Reliable"
So, here’s the deal: there’s really nothing fancier than making—well, eating—classic enchiladas that aren’t classic at all, but something even creamier and cozier. I only started making these Creamy White Chicken Enchiladas after my sister-in-law brought them over for a football Sunday, and let’s just say, everyone fought over the last piece (even my dad, who denies loving anything with a sauce). And look, when the weather’s grim, and you’re thinking, "I just want to stuff my face but still call it dinner," this recipe walks in, plops down on your couch, and puts its feet up. I even tried once putting too much cheese—wait, is that even possible?
Why You'll Probably End Up Loving These (Like I Did)
I make this when I want everyone at the table to stop scrolling their phones and actually pay attention to dinner. My family goes crazy for that creamy, cheesy sauce—let’s be honest, if there’s leftover, I’ll catch my partner eating it cold, straight from the pan. (Yes, I did judge him. But then I tried it too. Oops.) Plus, when I don’t wanna mess with red sauce, or I’ve run out of salsa, this is my holy grail. If you’ve ever found yourself frustrated that your enchiladas come out kinda dry—trust me, these fix that. Actually, one time I didn’t have enough sour cream, but it still worked; though, on second thought, more is always better here.
Here's What You'll Need (Substitutions Welcomed, Honestly)
- 2 cups cooked, shredded chicken (Rotisserie chicken is a lifesaver, though when I’m feeling fancy I poach my own. Grandma always swore by home-cooked, but honestly, let’s not make it a whole ordeal.)
- 8 medium flour tortillas (I swap in corn sometimes, but they kinda fall apart more—so go with what’s easy for you)
- 2 cups shredded cheese (I use Monterey Jack, but cheddar, or whatever’s hiding in your cheese drawer, works. Half and half? Go for it.)
- 2 cups sour cream (One time I used Greek yogurt by accident. Wasn’t mad about it.)
- 1 can (4 oz) chopped green chiles (If you like heat, toss in an extra jalapeño, but mild is usually best if the kids are whinging)
- 3 tablespoon salted butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth (Boxed, homemade, or even bouillon mixed with water if things are desperate.)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper (C’mon, nobody measures pepper, but you get the point)
Okay, Here's How I Actually Do It
- Preheat your oven to 180°C (or 350°F, whichever system you vibe with).
- Mix your chicken, half the cheese, and half the green chiles in a bowl. I season this a little more because why not? Sometimes a shake of taco seasoning gets in. It’s all vibes.
- Spoon this mixture onto the center of each tortilla. This is where I always use too much filling in the first two, then panic. Just do your best. Roll ’em up and line them, seam side down, in a lightly greased baking dish. If one falls apart, just mush it back together; no biggie.
- Melt the butter in a medium saucepan over medium heat. Add the flour. Stir, stir, stir (keep going!) until it’s smooth and turns the tiniest bit golden, but don’t let it burn or you’ll know in a hot minute.
- Whisk in the chicken broth, bit by bit. It’ll look weird and lumpy for a sec—don’t panic, just keep whisking. I usually mutter encouraging things to my whisk here.
- Bring to a gentle simmer until thick (but not gloopy). Stir in garlic powder, salt, and pepper. Then off the heat, add sour cream and the rest of the green chiles. Stir until super smooth. If it seems very thick, splash in more broth or even a bit of milk—I won’t tell.
- Pour the sauce over the tortillas. Cover every inch (I know, it seems like too much, but trust me). Sprinkle on the rest of the cheese—don’t hold back.
- Bake, uncovered, in the center of the oven for 22–28 minutes, until bubbly and a bit brown around the edges. If you want a golden top, flick on the broiler for a minute at the end (but watch it like a hawk—I’ve done the burnt cheese dance too many times).
- Let it cool for, oh, ten minutes (okay, seven if you’re impatient), then dig in.
Notes That I Wish Someone Told Me
- Tortilla tip: microwaving them for maybe 30 seconds wrapped in a damp towel keeps ’em from cracking—learned that one form trial and error.
- The sauce looks odd before you stir in the sour cream. Resit the urge to panic; it all works out.
- If your chicken is a little dry, just drown it in extra sauce. I promise no one will know—except you, and you’ll be fine.
- Oh, and swapping to Greek yogurt made it more tangy—so use full-fat for the best flavor, or just work with what’s on hand.
Variations (Because I Can't Help Myself)
- Once, I made these with leftover turkey after the holidays—10/10, though you gotta season it well.
- I’ve tossed in some chopped spinach or grated zucchini for a hint of green to assuage my guilt—sometimes the kids snitch pieces out, but eh.
- Tried swapping in whole wheat tortillas once. Let’s just say that’s not my jam, but if you like ’em, go for it.
- Added black beans for bulk (makes it stretch further for a crowd!)
What If I Don't Own All This Fancy Equipment?
Honestly, you just need a baking dish, a saucepan, and a mixing bowl. No proper whisk? Use a fork—I’ve done it, and yeah, my grandmother would roll over in her grave, but it works in a pinch. I have a ‘good’ casserole dish, but once I baked these in a lasagna pan borrowed form the neighbor—she never got it back. Oops.
Storing Leftovers (Which Almost Never Happens)
Technically, you can stick leftovers in an airtight container for up to 3 days. In the fridge, obviously. These reheat in the microwave decently, though the sauce thickens up. Actually, I think this tastes even better the next day—if you don’t pick at it all night like, well, me. Freezer? Sure, but the sauce may separate a bit. Just keep expectations appropriate, right?
Serving Ideas I Use When I'm Actually Being Fancy
I usually pile on some chopped cilantro, sliced avo, and maybe a squeeze of lime. On game days, I serve with a mountain of tortilla chips—because crunchy stuff makes everything better. My uncle insists on ketchup; please don’t do that.
Well, Here's What NOT To Do (Pro Tips From A Semi-Expert)
- I once tried rushing the sauce by cranking the heat—big mistake, ended up with burnt bits. Low and slow is better.
- Don’t roll the enchiladas too tight—they should be snug but not packed. I had a disaster once where the tortillas split and all the filling fell out, and honestly, it almost made me cry.
- Steam your tortillas—cold ones just break. Trust me, it’s worth thirty seconds in the microwave.
FAQ—What Folks Actually Ask
"Can I make Creamy White Chicken Enchiladas ahead of time?"
Absolutely! Assemble everything, cover, and stash in the fridge for up to 24 hours. Maybe even add a splash of broth to the top before baking if it seems dry. Don’t bake ’til you’re ready though.
"What if I don’t have green chiles?"
Hmm—try a spoonful of salsa verde or even some chopped pickled jalapeños (not too much, these things pack a punch). Or just skip. The sauce will still be dreamy.
"Can I use leftover roast chicken?"
Of course! One time I used BBQ chicken scraps. Different flavor, but really tasty. Isn’t cooking just making it up half the time?
"Sauce looks weird before baking—is that normal?"
Yes, totally. It's the sour cream magic—once it bakes, it all comes together, promise!
"Can I double this for a crowd?"
Yep, just use a bigger pan or two. Or three. I did this for a potluck and regretted lugging three heavy casserole dishes down the block, but worth it.
So—give these a go, mess it up a bit, laugh, and eat well. That’s what cooking at home is, right? (Oh, and if you find my neighbor’s lasagna pan, let me know.)
Ingredients
- 2 cups cooked shredded chicken
- 8 flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese, divided
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2In a medium bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Set aside.
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3Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly add chicken broth, whisking constantly, until smooth and thickened, about 3-5 minutes.
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4Remove the saucepan from heat. Stir in sour cream, diced green chiles, garlic powder, salt, and black pepper until well combined.
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5Divide the chicken and cheese mixture between the tortillas, roll them up, and place seam-side down in the prepared baking dish.
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6Pour the creamy sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Bake for 25-30 minutes, or until hot and bubbly. Garnish with chopped cilantro if desired and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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