Creamy White Chicken Enchiladas Recipe

Enchiladas are a staple in Mexican cuisine, known for their layers of flavor, vibrant spices, and comforting textures. While traditional enchiladas often feature a red chili sauce, Creamy White Chicken Enchiladas bring a different, but equally satisfying, experience. These enchiladas are made with a creamy white sauce instead of the more common red or green varieties. The white sauce, typically made from sour cream, cream cheese, and green chilies, creates a rich, velvety base that pairs beautifully with the tender chicken and melted cheese inside the tortillas.

This dish has grown in popularity across the United States and beyond, with various regions putting their own twist on it. The appeal of creamy white chicken enchiladas lies in the balance of richness and mild heat, making it a versatile meal that can be enjoyed by those who enjoy bold flavors, as well as those who prefer a milder taste.

In this recipe, we will dive into each step involved in creating this delicious dish, from preparing the chicken to making the creamy white sauce, assembling the enchiladas, and baking them to perfection. By the end, you’ll have a full understanding of how to make this dish, along with some helpful tips and tricks for customizing it to your liking.

Making the Creamy White Sauce

The creamy white sauce for these enchiladas is the key to the luxurious texture and flavor that makes them so irresistible. It’s a simple yet flavorful mixture of sour cream, cream cheese, green chilies, garlic, and a bit of seasoning. This sauce not only binds the chicken filling but also creates a velvety, rich layer that bakes perfectly with the tortillas.

Step-by-Step Instructions for the Creamy White Sauce

1. Prepare the Cream Cheese:

   • Begin by softening the cream cheese. You can do this by microwaving it for about 20 seconds or leaving it out at room temperature for 30 minutes. This will ensure that it mixes easily into the sauce without clumping.

2. Combine Ingredients in a Saucepan:

   • In a medium saucepan, add the softened cream cheese and sour cream. Use a whisk to combine them until smooth. You may need to stir for a minute or so to help them blend together seamlessly.

3. Add the Chicken Broth:

   • Pour in the chicken broth, and whisk to incorporate it into the cream cheese and sour cream mixture. This will thin out the sauce slightly, making it easier to coat the enchiladas without being too thick or clumpy.

4. Season the Sauce:

   • Stir in the green chilies, garlic powder, onion powder, and cumin. These spices will provide the classic enchilada flavor, giving the sauce a mild kick of heat and warmth.

   • Taste the sauce and add salt and pepper to your preference. Be cautious with the salt, as the cheese and chicken broth will already contribute some saltiness.

5. Simmer to Combine:

   • Bring the sauce to a low simmer over medium heat. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Let the sauce simmer for 3-5 minutes to allow the flavors to meld together. If the sauce gets too thick, you can always add a little more chicken broth to reach your desired consistency.

6. Optional: Add Shredded Cheese:

   • If you want to make the sauce even cheesier, you can stir in 1/2 cup of shredded cheese (such as Monterey Jack, cheddar, or a Mexican blend). Continue stirring until the cheese is melted and fully incorporated into the sauce, making it extra creamy and cheesy.

7. Remove from Heat:

   • Once the sauce is smooth, creamy, and well-seasoned, remove the saucepan from the heat. It’s now ready to be used to coat your enchiladas.

Tips for the Creamy White Sauce:

• Adjusting Spice Levels: If you prefer a spicier sauce, feel free to add some diced jalapeños or green chilies in place of the canned mild variety. You can also add a pinch of cayenne pepper or chili powder to ramp up the heat.

• Substitutes for Sour Cream: If you’re not a fan of sour cream, you can substitute it with Greek yogurt for a slightly tangier and thicker consistency. Alternatively, you could use heavy cream for a richer, silkier sauce.

• Making the Sauce Ahead: You can make the creamy white sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it gently over low heat before using it to assemble the enchiladas.

• Consistency Check: The sauce should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash more chicken broth. If it’s too thin, let it simmer a little longer to reduce.

Assembling the Enchiladas

Now that you’ve prepared both the chicken and the creamy white sauce, it’s time to assemble the enchiladas. This part is pretty straightforward, but there are some important steps to ensure that the enchiladas come out perfectly.

Ingredients for Assembly:

• Flour Tortillas (10-12 medium-sized) – Soft flour tortillas work best for rolling and baking. Make sure they are warmed up to prevent cracking.

• Shredded Chicken (3 cups) – Shredded and cooked chicken, which will be the filling of your enchiladas.

• Creamy White Sauce (1 batch) – The sauce you’ve prepared earlier.

• Shredded Cheese (2 cups) – A blend of Monterey Jack, cheddar, or any cheese that melts well. You can even mix in some Colby Jack or Mexican cheese blend.

• Fresh Cilantro (optional) – For garnishing the baked enchiladas with a fresh, herby touch.

Step-by-Step Instructions for Assembling the Enchiladas:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) so that it’s hot and ready for baking.

2. Warm the Tortillas:

   • If your tortillas are stiff or cold, warm them up in a dry skillet over medium heat for about 30 seconds per side. This will make them more pliable and easier to roll.

3. Prepare the Baking Dish:

   • Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil to prevent the enchiladas from sticking.

4. Fill the Tortillas:

   • Spread a few spoonfuls of the creamy white sauce in the bottom of the baking dish to create a thin layer of sauce.

   • Take one tortilla and place it flat on a clean surface. Spoon about 1/4 to 1/3 cup of shredded chicken down the center of the tortilla, then spoon a few tablespoons of the creamy white sauce over the chicken. Sprinkle a little shredded cheese on top.

   • Roll the tortilla tightly, making sure the ends are tucked in. Place the rolled tortilla seam-side down in the baking dish. Repeat this process for all the tortillas, arranging them tightly in the dish.

5. Top with Sauce and Cheese:

   • Once all the enchiladas are rolled and placed in the baking dish, pour the remaining creamy white sauce over the top of the enchiladas. Be sure to cover them evenly.

   • Sprinkle the remaining shredded cheese over the top. You can use as much or as little cheese as you like, but a generous layer is always a good idea for that perfect cheesy top.

Baking the Enchiladas

Baking is the final step in creating your creamy white chicken enchiladas. This step not only ensures that the sauce is bubbling and the cheese is melted but also allows the flavors to meld together beautifully.

Baking Instructions:

1. Cover and Bake:

   • Cover the baking dish with aluminum foil to prevent the cheese from over-browning before the enchiladas are fully heated through. Bake at 350°F (175°C) for about 20 minutes.

2. Uncover and Continue Baking:

   • After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden and bubbly, and the sauce is thickened.

   • The cheese should be melted and slightly browned, with the sauce bubbling around the edges.

3. Let It Rest:

   • Once baked, allow the enchiladas to rest for about 5 minutes before serving. This helps the sauce set and makes it easier to slice.