- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For Assembly:
- 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
- Optional toppings: chopped fresh cilantro, sliced green onions, diced tomatoes, avocado, or sour cream
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish or similar-sized casserole dish for easy cleanup.
2. Make the Filling
- In a mixing bowl, combine the shredded chicken, diced green chilies, 1 cup of shredded cheese, sour cream, garlic powder, cumin, salt, and black pepper. Mix until well combined.
- Taste and adjust seasoning as needed.
3. Prepare the Creamy White Sauce
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to create a roux.
- Add the minced garlic and cook for 1 minute until fragrant.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook until slightly thickened, about 3–4 minutes.
- Stir in the heavy cream, shredded cheese, onion powder, dried oregano, salt, and black pepper. Cook until the cheese is melted and the sauce is smooth and creamy. Remove from heat.
4. Assemble the Enchiladas
- Spread a thin layer of the creamy white sauce on the bottom of the prepared baking dish.
- Fill each tortilla with a generous portion of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Repeat until all tortillas are filled and arranged in the dish.
- Pour the remaining creamy white sauce evenly over the top of the enchiladas.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
5. Bake
- Bake in the preheated oven for 20–25 minutes, or until the cheese is bubbly and golden brown.
- Optional: Broil for 1–2 minutes at the end for extra browning (watch closely to avoid burning).
6. Serve and Enjoy
- Remove the enchiladas from the oven and let them cool slightly before serving.
- Garnish with optional toppings like fresh cilantro, green onions, diced tomatoes, avocado slices, or a dollop of sour cream.
- Serve warm and enjoy every bite of these creamy, cheesy, and flavorful enchiladas!
- Perfect as a standalone meal or paired with Spanish rice, refried beans, or a side salad for a complete feast.
Tips for Success
- Use Fresh Ingredients: Fresh garlic and high-quality cheese make a noticeable difference in flavor.
- Switch Proteins: Substitute chicken with shredded turkey, beef, or plant-based alternatives for variety.
- Add Veggies: Stir in sautéed spinach, roasted bell peppers, or black beans for added nutrition.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Why This Recipe Works
These Creamy White Chicken Enchiladas combine the tender juiciness of shredded chicken with the rich, velvety texture of a homemade white sauce and gooey melted cheese. The result is a dish that’s both satisfying and indulgent, with layers of flavor that feel luxurious yet approachable. Whether served as a standalone meal or paired with your favorite sides, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something creamy and cheesy, looking for a way to use leftover chicken, or simply want to enjoy a comforting homemade meal, these Creamy White Chicken Enchiladas are sure to delight. Their bold flavors, satisfying textures, and customizable options make them a standout recipe that’s as practical as it is delicious. Plus, their versatility means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these enchiladas might just inspire others to try them too! 🌯✨