Irresistible Creamy White Chicken Enchiladas Recipe

There’s something magical about the aroma of creamy white chicken enchiladas wafting through your kitchen. You can almost hear the sizzle as they bake, enveloped in a blanket of rich, velvety sauce. The moment you pull them out of the oven, a golden crust greets you, promising a flavor explosion that will make your taste buds dance with joy.

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I remember the first time I made creamy white chicken enchiladas. It was one of those nights where nothing seemed to be going right until I stumbled upon this recipe. The entire house filled with laughter and savory scents as we gathered around the table, ready to dig into cheesy goodness wrapped in soft tortillas. This dish is perfect for family gatherings or cozy nights in when you want to impress without too much fuss!

Ingredients for Creamy White Chicken Enchiladas

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts depending on the number of servings needed; tender and easy to shred.

• Fresh Garlic: Choose firm cloves for maximum flavor; it adds a lovely aromatic quality to the filling.

• Onion: A medium onion chopped finely enhances sweetness when sautéed; always use fresh for best results.

• Tortillas: Flour tortillas work best for this recipe because they’re soft and hold up well under all that creaminess.

• Cream Cheese: A key player in creating that dreamy consistency; opt for full-fat cream cheese for richness.

• Shredded Cheese: Cheddar or Monterey Jack melts beautifully; use a mix if you’re feeling adventurous.

• Green Chiles: Canned green chiles add just the right amount of heat; look for mild if you prefer less spice.

• Chicken Broth: This adds moisture to your sauce; low-sodium options allow better control over saltiness.

For the Sauce:

• Sour Cream: Adds tanginess and creaminess—don’t skip it! Full-fat versions yield the best texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Creamy White Chicken Enchiladas

Getting started with these creamy white chicken enchiladas is easier than pie—unless you’re making pie from scratch, which is a whole different story. First up, let’s cook our chicken. In a large pot, add enough water to cover your chicken breasts completely. Bring it to a boil and toss in some salt—about half a tablespoon should do. Let it simmer for about 15-20 minutes until fully cooked through.

While your chicken cooks, grab that chopping board and finely dice your onion and garlic—feel free to channel your inner chef while doing this. Once done, sauté them in a pan over medium heat with a touch of oil until translucent and fragrant—about five minutes should suffice.

Now it’s time for some serious shredding! After your chicken has cooled slightly, shred it using two forks or just get messy with your hands—no judgment here! Add the shredded chicken into your onion-garlic mixture along with those delightful green chiles and softened cream cheese. Mix it all together until everything is well combined.

Preheat your oven to a warm embrace of about 350°F (175°C) before we move on to assembling our enchiladas. Grab those flour tortillas and fill each with an ample scoop of the creamy filling—don’t be shy! Roll them up tightly like they’re snug little burritos and place them seam-side down in a greased baking dish.

Next comes the sauce—the pièce de résistance! In a bowl, whisk together sour cream and chicken broth until smooth like butter on warm toast. Pour this dreamy mixture generously over the rolled tortillas ensuring every inch is coated—your future self will thank you later!

Finally, sprinkle shredded cheese over the top like confetti at New Year’s Eve because why not? Bake these beauties uncovered for about 25-30 minutes or until they’re golden brown and bubbly—the kitchen should smell like heaven by now.

Once out of the oven, let them rest for about five minutes because patience is indeed a virtue—even if it’s hard when something smells this good! Serve topped with fresh cilantro or avocado slices if you’re feeling fancy.

And there you have it—a plateful of creamy white chicken enchiladas that will steal everyone’s heart (and stomach). Enjoy every cheesy bite!

Perfecting the Cooking Process

Start by searing the chicken until golden brown, which locks in flavor. While that’s happening, prepare the creamy sauce and heat your tortillas. Finally, assemble everything and bake until bubbly. Efficiency is key to tasty results!

Add Your Touch

Feel free to swap the chicken for shredded beef or black beans for a vegetarian twist. Spice up the sauce with jalapeños or add some corn for sweetness. Make it your own masterpiece!

Storing & Reheating

Store leftover creamy white chicken enchiladas in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F until warmed through, ensuring they stay deliciously creamy.

Sometimes I whip up these enchiladas when friends come over, and watching them devour every bite is pure joy! Their smiles say it all—food really does bring people together!

FAQs:

What are Creamy White Chicken Enchiladas?

Creamy White Chicken Enchiladas are a delicious Mexican dish that features tender chicken wrapped in soft tortillas and smothered in a rich, creamy white sauce. The dish typically includes ingredients such as cream cheese, sour cream, and green chilies, creating a flavorful combination that is both comforting and satisfying. This recipe is easy to make and perfect for family dinners or gatherings.

How do I make the sauce for Creamy White Chicken Enchiladas?

To make the sauce for Creamy White Chicken Enchiladas, start by sautéing onions and garlic until they become fragrant. Then, add cream cheese and sour cream to create a smooth texture. Incorporate chicken broth for the desired consistency and season with spices like cumin and chili powder. Finally, stir in diced green chilies and let it simmer before pouring it over the assembled enchiladas.

Can I use other proteins in Creamy White Chicken Enchiladas?

Yes, you can substitute chicken with other proteins in Creamy White Chicken Enchiladas. Options like shredded turkey or even sautéed vegetables work well. For a vegetarian version, consider using black beans or roasted vegetables instead of meat. Adjusting the protein allows you to customize the dish according to your dietary preferences while still enjoying the creamy sauce.

How can I store leftover Creamy White Chicken Enchiladas?

To store leftover Creamy White Chicken Enchiladas, place them in an airtight container in the refrigerator. They will last for up to three days. To reheat, you can use the oven or microwave until heated through. If you want to freeze them, wrap individual portions tightly in plastic wrap before placing them in a freezer-safe container. They can be frozen for up to three months.

Conclusion for Creamy White Chicken Enchiladas:

Creamy White Chicken Enchiladas offer a delightful blend of flavors that make any meal special. This dish combines tender chicken with a luscious white sauce, making it a favorite among many. With easy preparation steps and customizable options for proteins, you can enjoy this recipe any night of the week. Don’t hesitate to try it out; it’s sure to become a staple at your dinner table!

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Creamy White Chicken Enchiladas

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 8

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Description

Creamy white chicken enchiladas are a delightful fusion of tender chicken, rich cream sauce, and soft tortillas, creating a comforting dish that’s perfect for family dinners or special gatherings. This recipe is not only easy to prepare but also ensures everyone will come back for seconds. With its cheesy goodness and savory flavors, these enchiladas are sure to become a favorite in your household.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cloves fresh garlic, minced
• 1 medium onion, finely chopped
• 8 flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 2 cups shredded cheese (Cheddar or Monterey Jack)
• 1 can (4 oz) mild green chiles
• 1 cup low-sodium chicken broth
• 1 cup sour cream

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Instructions

1. In a large pot, cover chicken with water and boil with half a tablespoon of salt for 15-20 minutes until fully cooked. Shred the chicken once cooled.
2. Sauté minced garlic and chopped onion in a pan over medium heat until translucent (about 5 minutes).
3. Combine shredded chicken, sautéed onion and garlic, green chiles, and cream cheese in a bowl. Mix well.
4. Preheat oven to 350°F (175°C). Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
5. Whisk together sour cream and chicken broth until smooth; pour over enchiladas.
6. Top with shredded cheese and bake uncovered for 25-30 minutes until golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (approx. 200g)
• Calories: 390
• Sugar: 3g
• Sodium: 670mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 70mg

Keywords: - For extra flavor, sear the chicken before boiling. - Substitute the chicken with black beans or shredded beef for variations. - Add jalapeños for some heat or corn for sweetness.