Creamy White Chicken Enchiladas
Creamy Chicken Enchiladas
Creamy white chicken enchiladas made with rotisserie chicken and a rich homemade white sauce. Comforting, cheesy, and perfect for family dinners.
What Makes This Recipe Special
You're used to the traditional red enchiladas, but have you tried these creamy white chicken enchiladas yet? Check out this recipe you are definitely missing out! It’s a dish that feels homemade and comforting, yet simple enough for busy nights, gatherings, or make-ahead meals.
Easy Customizations
Add sautéed onions, bell peppers, or spinach. Adjust heat with jalapeños or hot sauce or swap cheeses to fit your taste. Mix in corn, black beans, or sautéed onions for added texture and flavor, and switch up the cheese with pepper jack, Colby-Jack, or Monterey Jack. You can also use flour tortillas instead of corn for a softer bite or top with fresh cilantro, avocado, or sour cream before serving.
Ingredients
- 1 rotisserie chicken, shredded
- White corn tortillas
- Cream cheese
- Green chilies
- Taco seasoning
- Mexican 4-cheese blend
- Mozzarella cheese
- Butter and flour
- Sour cream and heavy cream
- Chicken stock
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp complete seasoning
Instructions
- 1. Preheat oven to 400°F. Shred the rotisserie chicken and mix with cream cheese, green chilies, taco seasoning, and shredded cheeses.
2. In a saucepan, melt butter and whisk in flour. Cook for about 5 minutes.
3. Slowly whisk in chicken stock and simmer until thickened.
4. Season the sauce with garlic powder, onion powder, and complete seasoning.
5. Stir in sour cream and heavy cream until smooth, then add cheese and melt completely.
6. Warm tortillas, fill with chicken mixture, and roll tightly.
7. Spread sauce in a baking dish, add enchiladas, and pour remaining sauce on top.
8. Sprinkle with extra cheese and bake for 20 minutes until bubbly and lightly golden.
Storage & Reheating
Store leftovers in the fridge up to 3 days. Reheat in the oven for best texture. For longer storage, wrap them tightly with foil or place them in a freezer-safe container and freeze for up to 2 months. If reheating from frozen, thaw overnight in the refrigerator for best results, then bake until fully warmed.
- 1 rotisserie chicken, shredded
- White corn tortillas
- Cream cheese
- Green chilies
- Taco seasoning
- Mexican 4-cheese blend
- Mozzarella cheese
- Butter and flour
- Sour cream and heavy cream
- Chicken stock
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp complete seasoning
1. Preheat oven to 400°F. Shred the rotisserie chicken and mix with cream cheese, green chilies, taco seasoning, and shredded cheeses.
2. In a saucepan, melt butter and whisk in flour. Cook for about 5 minutes.
3. Slowly whisk in chicken stock and simmer until thickened.
4. Season the sauce with garlic powder, onion powder, and complete seasoning.
5. Stir in sour cream and heavy cream until smooth, then add cheese and melt completely.
6. Warm tortillas, fill with chicken mixture, and roll tightly.
7. Spread sauce in a baking dish, add enchiladas, and pour remaining sauce on top.
8. Sprinkle with extra cheese and bake for 20 minutes until bubbly and lightly golden.
Comments
Post a Comment