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Whenever I crave some real comfort food or need to whip up something cozy for my family, these chicken enchiladas with creamy white sauce are the dish I turn to. Sticky, bubbly, tangy, and packed with juicy shredded chicken, they always disappear fast. I especially love pulling these together when I've got leftover roast chicken looking for a second life.
On a snowy day ages ago, I first tried my hand at these enchiladas. Since then, my friends keep asking for them every time they come over. If you give them a shot, you may just add them to your weekly dinner list too.
Dreamy Ingredients
- Salt and pepper to taste: Try tasting as you cook so you don’t overdo it
- Sliced green onions: Use the freshest you can find for a pop of color and crunch on top
- Canned diced green chilies: Go mild or spicy—your call for that classic Tex Mex touch
- Sour cream: Full fat makes it super creamy and tangy
- Chicken broth: Choose low salt, so you can manage how salty things get
- All purpose flour: Throws the sauce together and makes it thick enough to cling—make sure it’s not old
- Unsalted butter: Rich and delicious, especially if you grab sweet cream butter
- Monterey Jack cheese: Grab a block and grate it—it makes a world of difference with its melt
- Cooked shredded chicken: The juicier, the better; rotisserie saves loads of time
- Small flour tortillas: Softer ones roll without falling apart
Step-by-Step Instructions
- Sprinkle with fresh onions at the end
- Right before serving, toss on some sliced green onions for crunch and flavor. Eat up while it's still steamy.
- Bake and finish off with cheese
- Throw on that last bit of cheese for a melty layer. Bake them uncovered about twenty-five minutes until they’re bubbling and gooey. Pop under your broiler for a minute or two for that golden finish.
- Pour on the creamy sauce
- Spoon the sauce all over your rolled enchiladas, making sure even the corners get covered.
- Melt and whisk up the sauce
- Start with melting butter in a pan. Whisk in flour and cook a minute until it’s toasty—that’s your base. Go slow, this step matters.
- Slowly pour in broth to thicken
- Mix in that chicken broth a bit at a time, making sure there aren’t any lumps. Keep stirring until it gets thick enough to stick to a spoon.
- Mix in sour cream and chilies
- Take your pan off the heat for a sec. Whisk in sour cream so it all blends, then add the green chilies. Stir until it’s velvety and smooth.
- Fill and roll the tortillas
- Put some of the chicken mix into each tortilla, roll up, and lay them seam side down in your dish. Keep them close together but not squished.
- Combine the filling
- Mix up the shredded chicken with a cup of cheese. Sprinkle in salt and pepper. Toss until it's all combined nicely.
- Prep your pan
- Give a 9 by 13 inch dish a good coat of grease so nothing sticks after baking.
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Every single time I bake this dish, my house smells amazing—cheese, creamy sauce, and chicken together. If you've never tried Monterey Jack cheese, trust me, it melts perfectly and makes everything so smooth.
Storage Tips
Put leftovers in a sealed container and they’ll stay good in the fridge up to three days. Pop them in the oven or zap them in the microwave to heat again. For freezing, fill and roll the tortillas, but don’t add the sauce until you’re ready to bake.
Ingredient Swaps
Try Pepper Jack for a spicier vibe, or swap in sharp cheddar for a deeper hit of flavor. If you can't do gluten, corn tortillas work—but warm them first so they don’t crack.
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Serving Suggestions
They're awesome all on their own, but sure, toss on some Mexican rice or pair with a crunchy salad. I love adding guacamole or a shake of hot sauce for extra punch.
Cultural Context
You get the best of both worlds here—Texas and Mexican flavors rolled into one. Even though white sauce versions aren’t really a thing in Mexico, you’ll spot them in lots of Southwestern kitchens these days.
Recipe FAQs
- → How do I keep enchiladas from getting soggy?
Stick with cooked shredded chicken and leave the tortillas pretty dry until you’re ready to bake. Spoon the sauce evenly just before popping them in the oven so they keep their shape.
- → Can I swap flour tortillas for corn?
Yep, corn tortillas work great but can fall apart easier. Warm them up a bit so they’re soft and less likely to split.
- → What cheese melts best here?
Monterey Jack always comes out gooey and smooth, which is awesome here. Try tossing in a little Cheddar if you want even more flavor in the mix.
- → How should I store my leftovers?
Just cover whatever’s left and pop it in the fridge for about three days. Warm it up in the oven or microwave till steamy.
- → Can I prep this meal ahead of time?
You sure can! Put the whole thing together, pour on the sauce, cover it up, and leave it in the fridge. Bake when you’re ready to eat—it turns out great.
- → Is there a way to put veggies in this?
Absolutely! Toss in some cooked bell peppers, corn, or spinach with the chicken and everything gets a nice pop of color and taste.