Creamy White Chicken Enchiladas with a Sour Cream Sauce.

Creamy White Chicken Enchiladas is a rich, comforting dish but its taste is unbeatable when combined with Sour Cream Sauce.

These Creamy White Chicken Enchiladas stand out with their smooth and creamy white sauce, which gives a twist to the usual red-sauce enchiladas.

Creamy White Chicken Enchiladas is an elevated recipe of traditional enchiladas that pairs perfectly with shredded chicken and soft tortillas. You can make it for a quick dinner with a rotisserie chicken.

The most special thing about this recipe is the sour cream white sauce, made from scratch with simple ingredients.

This recipe is also a great option during busy days, you can simply make it ahead of time and quickly bake it when needed. Creamy White Chicken Enchiladas is a versatile dish, you can customize it according to your preference.

If you’re looking for a satisfying and flavorful meal that feels special but doesn’t take hours to make, this Creamy White Chicken Enchiladas with Sour Cream Sauce is a perfect choice.

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What is Creamy White Chicken Enchiladas?

Creamy White Chicken Enchiladas is a delicious Tex-Mex dish featuring soft tortillas filled with shredded chicken and cheese, all smothered in a rich, velvety white sauce made with sour cream and chicken broth.

The history of Creamy White Chicken Enchiladas is a blend of Mexican culinary tradition and Tex-Mex innovation.

Traditional enchiladas originated in Mexico, where they were made by rolling tortillas around fillings like beans, vegetables, or meats, and then topped with chili sauces.

Reasons To Love This Recipe

— Rich and Creamy Flavor
The homemade sour cream white sauce gives these Creamy White Chicken Enchiladas a velvety, luxurious texture that feels indulgent but is easy to make.

— Perfect for Busy Nights
This recipe can be prepared ahead or assembled quickly with simple, everyday ingredients for a fuss-free meal.

— Beautiful Presentation
Golden, bubbly cheese on top makes it look impressive, perfect for serving guests or a special family dinner.

— Adaptable for Everyone
You can easily customize Creamy White Chicken Enchiladas with added veggies, a different protein, or extra spice to suit everyone’s tastes.

— Comfort in Every Bite
Each forkful combines tender chicken, melted cheese, and creamy sauce—pure comfort food at its best.

How To Make Creamy White Chicken Enchiladas: Step By Step

REQUIRED INGREDIENTS

1- Shredded chicken: You will need 3 cups of cooked and shredded chicken to create the flavorful filling for the enchiladas.

The quickest method involves using a pre-cooked rotisserie chicken, which offers instant, well-seasoned meat with minimal effort.

Alternatively, for those preferring a hands-on approach, boiling or pan-frying fresh chicken breasts provides an equally delicious solution.

The key is to season the chicken generously with salt and pepper, ensuring it’s cooked thoroughly until the internal temperature reaches 165°F, then carefully shred the meat using two forks to create consistent, bite-sized pieces.

2- Flour tortillas: Use 8-10 soft, medium-sized tortillas to wrap the chicken and cheese mixture, holding everything together.

3- Shredded cheese: You will need 2 cups of Monterey Jack or a cheese blend to add a creamy, melty texture and rich flavor.

4- Butter: You will need 3 tablespoons of butter to make the roux, which thickens the white sauce.

5- All-purpose flour: Use 3 tablespoons of flour as a thickening agent for the sour cream sauce.

6- Chicken broth: You will need 2 cups of chicken broth to create the base of the sauce and add depth to the flavor.

7- Sour cream: Use 1 cup of sour cream to give the sauce its creamy, tangy texture.

8- Diced green chiles: Add 4 ounces of mild diced green chiles for a subtle kick of heat and extra flavor.

9- Seasonings: Use garlic powder, onion powder, salt, and pepper to enhance the overall taste of the dish.

INSTRUCTIONS

Preparing the Enchiladas:

1- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2- In a mixing bowl, combine 3 cups of shredded chicken with 1 cup of shredded cheese to make the filling.

3- Lay a tortilla flat, spoon 1/3 cup of the chicken and cheese mixture onto the center, then roll up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Preparing the Sour Cream White Sauce:

3- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1-2 minutes to form a roux.

4- Gradually whisk in 2 cups of chicken broth, cooking for 3-4 minutes until the sauce thickens.

5- Remove from heat, then stir in 1 cup of sour cream and 4 ounces of diced green chiles until smooth.

6- Pour the sour cream white sauce evenly over the assembled enchiladas and sprinkle the remaining 1 cup of shredded cheese on top.

7- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden. Let rest for 5 minutes before serving.

Storage and Reheating

Storage:
If you have any leftovers, store the Creamy White Chicken Enchiladas in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

For longer storage, you can freeze the Creamy White Chicken Enchiladas. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn, and they can be stored in the freezer for up to 3 months.

Reheating:
When you’re ready to enjoy the leftovers, the best way to reheat the enchiladas is in the oven. Preheat to 325°F (165°C), cover the enchiladas with foil, and bake for 15-20 minutes, or until they are heated through.

If you’re in a rush, you can also reheat individual portions in the microwave. Place the Creamy White Chicken Enchiladas on a microwave-safe plate, cover with a damp paper towel, and microwave for 2-3 minutes until hot.

Additions

• Fresh Cilantro: Top the enchiladas with freshly chopped cilantro for added flavor and color.
• Sliced Avocado: Add creamy slices of avocado to bring richness and a fresh contrast to the dish.
• Sour Cream or Guacamole: Serve with a dollop of sour cream or a side of guacamole for extra creaminess.
• Jalapeños: For some heat, sprinkle sliced jalapeños on top or serve them on the side.

Expert Cooking Tips

1- Shred the chicken into small, even pieces for better texture and distribution.

2- Use fresh, soft tortillas for a better texture and flavor.

3- Don’t overfill the tortillas; a little filling goes a long way.

4- Warm the sour cream sauce before pouring for a smoother consistency.

5- Cover the enchiladas with foil at first, then uncover for the last 5-10 minutes to brown the cheese.

6- Layer some of the sauce between the tortillas for extra creaminess.

How to Serve Like a Pro

To serve your creamy white chicken enchiladas like a pro, start by plating them neatly in individual portions.

Use a spatula to gently lift each enchilada out of the baking dish without disturbing the filling. Arrange them on a warm plate to keep them at the perfect temperature.

For an added touch, garnish with fresh cilantro, a dollop of sour cream, or slices of avocado for color and flavor. Serve alongside a simple salad, some lime wedges, or your favorite side dish for a complete meal.

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