Rolled up soft tortillas filled with chicken, a flavorful sauce, and cheese, then topped with extra sauce and cheese in a pan; this is the ultimate creamy enchiladas recipe from Bildirimlerim!
A cherished family custom involves letting the children select their preferred meal for their birthday celebration.
For numerous years, my middle son consistently chose these wonderful creamy chicken enchiladas.
These are simple to put together, can be prepared and frozen ahead of time, and possess such delightful cheesiness; consider including this in your upcoming meal plan.
(Find a convenient printable recipe at the conclusion of this article.)
Crafting Creamy Chicken Enchiladas
Necessary components:
- Tortillas – Flour tortillas are my preference for this preparation, and 6 inch rounds fit well in a 7 x 11 inch pan. Whole wheat or corn tortillas are also wonderful options! If using 10 inch tortillas, slightly fold the edges before rolling.
- Diced onion – White onion, cut into pieces, is excellent, though red onions will suffice if that is what you have.
- Minced garlic – I favor using fresh garlic whenever possible; a garlic press makes mincing quick and effortless!
- Black pepper
- Butter
- All purpose flour
- Sour cream
- Chicken Broth – I utilize chicken broth powder, mixing the required amount with hot water in a measuring cup.
- Diced green chili peppers – Canned peppers offer ease; however, substituting 1 or 2 diced jalapeno chili peppers from fresh peppers is possible (remember to wear gloves when handling them).
- Grated Monterey Jack cheese – While I have used other cheeses as substitutes when Monterey Jack wasn't available, it truly tastes the best!
- Chopped cooked chicken – I typically bake boneless, skinless chicken breasts and dice them for dishes like this; my favored quick method is the Dutch Oven Chicken recipe. Furthermore, any recipe requiring cooked chicken can accept cooked turkey.
Instructions in sequence:
Step 1: Set your oven temperature to 350 degrees.
Step 2: Begin the sauce preparation by sautéing the onion, garlic, and pepper in the butter within a medium saucepan.
Once the onion softens and becomes translucent, incorporate the flour into the sour cream and mix it into the onion blend.
Next, stir in the chicken broth and the diced green chilis. Stir continuously until the mixture thickens and reaches a boil.
Remove from the heat and blend in 1/2 cup of the grated cheese.
Mix in half a cup of the sauce with the diced chicken pieces.
Step 3: For the simple enchiladas, spread roughly a quarter cup of filling along the center of every tortilla.
Fold the tortillas and set them seam-down in a baking dish measuring 7 by 11 inches.
Keep rolling the tortillas until the sauce is completely used up.
Step 4: Spread the leftover creamy white sauce over the enchiladas, then sprinkle with the remaining cheese.
Step 5: Cook covered with foil at 350 degrees for 35 minutes, or until thoroughly heated. After that, take the foil off and bake for another 5 to 10 minutes.
What sides go well with creamy white chicken enchiladas?
I enjoy serving chicken enchiladas alongside rice and typical enchilada toppings. Popular choices include salsa, fresh diced tomatoes, sliced black olives, and a dollop of sour cream.
Is it possible to prepare creamy chicken enchiladas in advance and freeze them?
Absolutely! They are actually one of our preferred make-ahead freezer meals. To freeze, wrap the baking pan securely with plastic wrap and aluminum foil. Alternatively, I prefer using Pyrex dishes that include a convenient plastic lid!
To bake chicken enchiladas straight from the freezer, allow them to thaw first and then cover with aluminum foil. Bake at 350 degrees for 35 minutes. Once the time is up, take the foil off and bake for 10 more minutes.
Additional Easy Weeknight Dinner Suggestions:
- Slow Cooker White Chicken Chili Recipe
- Olive Garden Style Copycat Chicken Gnocchi Soup
- White Chicken Chili
- Favorite Chicken Marinade Recipe
- Tater Tot Casserole
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The Best Creamy Chicken Enchiladas Recipe Ever
Flour tortillas, filled with chicken, a savory sauce, and cheese, are rolled and placed in a pan, subsequently covered with additional sauce and cheese. This recipe for creamy enchiladas is exceptional.
Ingredients
Method
- Step 1: Preheat oven to 350 degrees.
- Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan.
- Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture.
- Then, stir in the chicken broth and diced green chilis. Stir constantly and cook until mixture gets thick and comes to a boil.
- Remove from heat and add 1/2 cup of the grated cheese.
- Stir in 1/2 cup of the sauce to the diced chicken.
- Step 3: To assemble the easy enchiladas, place about 1/4 cup filling in strip down the middle of each tortilla.
- Roll up the tortillas and place seam side down in a 7 x 11 inch baking pan.
- Continue assembling all the enchiladas until the sauce is gone.
- Step 4: Pour remaining creamy white sauce over the top of the enchiladas, and top with remaining cheese.
- Step 5: Bake covered with foil at 350 degrees for 35 minutes or until heated through. Then, uncover and bake 5 -10 minutes more.
