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Creamy White Chicken Enchiladas

by anny

Creamy White Chicken Enchiladas are the perfect dish for a family dinner! This recipe is made with flour tortillas, shredded chicken, shredded cheese, green chiles and a delicious white cream sauce that is poured over top. The enchiladas are covered in more shredded cheese for an extra thick and creamy topping.

When it comes to enchiladas, there are endless possibilities for fillings and sauces. But sometimes, you just want something classic and comforting. That’s where these creamy white chicken enchiladas come in.

These enchiladas are filled with a simple mixture of shredded chicken and cheese, then smothered in a rich and creamy sauce. They’re easy to make, and always a hit with family and friends. Serve them with some rice and beans for a complete meal.

When it comes to enchiladas, I usually go for the traditional red sauce. But when I saw this recipe for creamy white chicken enchiladas, I knew I had to try it. And I’m so glad I did!

These enchiladas are packed with flavor, and the creaminess of the sauce is absolutely delicious. The chicken is cooked in a green chile and garlic sauce, and then wrapped in a soft tortilla and smothered in a white cheese sauce.

If you’re looking for something a little different than your usual enchilada recipe, give these creamy white chicken enchiladas a try. You won’t be disappointed!

I’ve never been a fan of red enchiladas. I much prefer the creamy white chicken variety myself. These enchiladas are packed with flavor, yet they’re not overly spicy. The sauce is made with cream cheese, sour cream, and green chilies, and it’s absolutely delicious. The chicken is cooked with onions and garlic, and then it’s shredded before being rolled up in the tortillas.

These enchiladas are so good, you’ll want to make them again and again. And trust me, they’re easy enough to do! So the next time you’re in the mood for some Mexican food, give these creamy white chicken enchiladas a try. I think you’ll be glad you did!

Tips:

There are a few things to keep in mind when making these enchiladas that will help them turn out perfectly every time. First, be sure to use cooked, shredded chicken in this recipe. You can either cook the chicken yourself, or purchase pre-cooked chicken from the grocery store. Second, be sure to use a good quality white cheese in the filling. We like to use monterey jack or white cheddar cheese, but you can use whatever you like best. Third, be sure to warm the tortillas before assembling the enchiladas. This will make them much easier to roll up and will prevent them from tearing. Finally, be sure to bake the enchiladas until they are hot and bubbly. This will ensure that the cheese is melted and that the sauce is nice and thick.

Notes:

There are a few things to keep in mind when making these enchiladas. First, make sure to shred the chicken very finely. The finer the shreds, the better the enchiladas will hold together. Second, be sure to cook the sauce long enough so that it thickens and coats the chicken well. Otherwise, the enchiladas will be dry. Finally, don’t skimp on the cheese! A good amount of cheese is what makes these enchiladas so creamy and delicious.

Conclusion & Recipe:

The conclusion of the blog article “Creamy White Chicken Enchiladas” is that this dish is a delicious, easy to make, and healthy option for a quick weeknight meal. The enchiladas can be made ahead of time and reheated for an even quicker meal.

Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are the perfect dish for a family dinner! This recipe is made with flour tortillas, shredded chicken, shredded cheese, green chiles and a delicious white cream sauce that is poured over top. The enchiladas are covered in more shredded cheese for an extra thick and creamy topping.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cups shredded and cooked chicken can be used a store-bought, rotisserie chicken.
  • 10 flour tortillas taco size
  • 2 cups shredded Monterey Jack cheese or mozzarella
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chillies
  • Salt pepper & Adobo Seasoning, to your liking

Instructions
 

  • Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
  • Mix cooked, shredded Chicken with one cup of shredded Cheese in a medium-sized bowl. Season it with salt, pepper and Adobo spice.
  • Place the chicken mixture into each flour tortilla.
  • Then roll them up and place in the prepared baking pan.
  • Butter can be melted in medium saucepan.
  • Mix flour with water and allow to cook for 1 minute.
  • Combine chicken broth with the flour and mix until well combined
  • Add in the green chiles and sour milk. The mixture should not boil.
  • Reduce the heat to low and pour the mixture over the enchiladas.
  • Top with any remaining shredded cheese.
  • Bake for between 20-25 mins
  • If you wish, you can heat the broiler to high and broil for about one minute until cheese is slightly browned and bubbly.