Hey there! So, let me tell you about the time I decided to make these cheesy creamy white chicken enchiladas for a family gathering. It was one of those days where you’re just winging it in the kitchen, hoping you don’t accidentally create a culinary disaster. It turned out to be a hit—thankfully! My nephew, who usually only eats food that’s neon-colored, actually asked for seconds. It’s become a bit of a staple around here (especially when I need to impress without too much stress).
Why You’ll Love This
I whip this up whenever I need comfort food that doesn’t come out of a packet. It’s cheesy and creamy and—oh boy—so satisfying. My family devours it every time because who doesn’t love cheese, right? (And if you have kids, you know how rare that is!) Plus, the creamy sauce is the perfect cover-up if you, like me, sometimes end up overcooking the chicken. Not that I’m admitting to anything…
What You’ll Need
- 2 cups cooked, shredded chicken (I sometimes grab a rotisserie chicken from the store when I’m in a pinch)
- 8 flour tortillas (corn works too, but they do tend to break apart)
- 2 cups shredded Monterey Jack cheese (Cheddar works too—my grandma swore by it!)
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream (or Greek yogurt, if you’re feeling virtuous)
- 4 oz. diced green chilies
- Salt and pepper to taste
Let’s Get Cooking!
- Preheat your oven to 350°F (180°C). Butter a baking dish, or use cooking spray if you’re feeling lazy, like me sometimes.
- Mix the shredded chicken with 1 cup of the Monterey Jack cheese. Roll this mixture in the tortillas and place them seam-side down in the baking dish. This is where I usually sneak a taste—shh, don’t tell anyone!
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute. It might look a bit clumpy at first, but don’t panic.
- Slowly add the chicken broth, whisking constantly. I find it smooths out nicely if you just keep at it. Bring it to a boil and then reduce to a simmer, allowing it to thicken.
- Remove the saucepan from heat. Stir in the sour cream and green chilies. (This is the moment where you think, “is it too much chilies?” but it’s never too much, honestly.)
- Pour this magical sauce over your enchiladas. Sprinkle the remaining cheese on top like it’s confetti.
- Bake uncovered for about 25 minutes. If you want it extra golden, give it a quick broil at the end, but keep an eye on it!
A Few Notes
Through trial and error, I’ve discovered that letting the sauce cool a bit before pouring it over the enchiladas helps prevent them from getting too soggy. And don’t skimp on the cheese—there’s no such thing as too much cheese (in my book, anyway).
Mix Up The Magic
I’ve tried adding black beans to the chicken mixture for a bit of extra protein, which worked out nicely. Once, I experimented with adding chopped jalapeños, thinking it’d be a spicy kick, but it just ended up overwhelming the dish. Lesson learned!
What If You Don’t Have…
No baking dish? No problem. I’ve used a deep sheet pan before; just keep an eye on the edges in case they crisp up too much (or go for it if you like a crunchy bit).
Keeping the Leftovers (If There Are Any)
These enchiladas keep well in the fridge for about two days, but honestly, in my house, it never lasts more than a day! You can reheat them in the oven (covered) or zap them in the microwave with a damp paper towel over the top to keep them moist.
Serving It Up
We like to serve this with a side of cilantro lime rice or a fresh salad. Sometimes, I just grab whatever greens are wilting in the fridge. And, if I’m being fancy, a dollop of guacamole never hurts.
Pro Tips I’ve Learned
I once tried rushing the sauce step and regretted it because the flour didn’t cook out properly—ugh, floury paste! So, take your time with it. Also, I think these enchiladas taste even better the next day, once all the flavors have had a chance to mingle.
Frequently Asked Questions
Can I use corn tortillas? Sure can! Just warm them up first so they don’t split when you roll them up.
Why does my sauce get lumpy? Ah, the age-old problem. Just keep whisking as you add the liquid slowly, and don’t rush it.
Can I freeze these? Yep, you can freeze them before baking. Wrap them well and they’ll be good for a couple of months.
If you’re curious about more tips on making sauces from scratch, Sauce Mastery has some great resources. And if you’re into experimenting with enchiladas, Enchilada Enthusiast has fun recipes to try.