Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a delicious and comforting Mexican-inspired dish that is perfect for weeknight dinners or special occasions. Made with shredded rotisserie chicken, flour tortillas, a creamy white sauce, and plenty of cheese, these enchiladas are sure to be a hit with your family.

Why Make This Recipe

If you’re looking for a tasty and easy-to-make dinner recipe, these Creamy White Chicken Enchiladas are the perfect choice. They’re creamy, cheesy, and packed with flavor, making them a crowd-pleaser for both kids and adults alike.

How to Make Creamy White Chicken Enchiladas

Ingredients:

• 2 cups shredded rotisserie chicken
• 3 tablespoons all-purpose flour
• 1 tablespoon adobo seasoning
• 2 cups low-sodium chicken broth
• 5 tablespoons butter
• 10 flour tortillas
• 1 cup shredded taco blend cheese
• 1 cup shredded white cheese of your choice
• 1 cup sour cream
• 1 (10 oz) can diced rotel tomatoes & green chilies

Instructions:

1. Preheat the oven to 350°F (175°C). Spray a 9 x 13 baking dish with cooking spray.
2. Remove the chicken from the bone and shred it using two forks.
3. In a mixing bowl, combine the shredded chicken, 1 cup of shredded taco cheese, adobo seasoning, and any other seasonings of your choice.
4. Place a portion of the chicken mixture onto each flour tortilla, roll them up, and place them in the prepared baking dish.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 45 seconds until thickened, stirring constantly.
6. Slowly add the chicken broth to the saucepan, whisking until smooth.
7. Stir in the sour cream and the can of rotel tomatoes & green chilies. Be careful not to let it get too hot.
8. Pour the sauce over the enchiladas in the baking dish.
9. Top the enchiladas with the remaining shredded white cheese.
10. Bake for about 20-25 minutes, until the cheese is melted and bubbly.
11. Serve hot and enjoy your delicious chicken enchiladas!

How to Serve Creamy White Chicken Enchiladas

Serve these creamy and cheesy chicken enchiladas hot, garnished with chopped fresh cilantro, diced tomatoes, and sliced avocado, if desired. They’re perfect for dinner any night of the week and can be served with a side of Mexican rice and beans for a complete meal.

How to Store Creamy White Chicken Enchiladas

Store any leftover enchiladas covered in the refrigerator for up to 3 days. Simply reheat them in the microwave or oven until heated through before serving.

Tips to Make Creamy White Chicken Enchiladas

• You can use any type of shredded cheese you like for this recipe, such as Monterey Jack, cheddar, or pepper jack.
• For extra flavor, you can add chopped green onions, black olives, or diced jalapenos to the chicken mixture.
• If you prefer spicy enchiladas, you can use a can of hot rotel tomatoes & green chilies instead of mild.

FAQs

1. Can I use leftover cooked chicken instead of rotisserie chicken?

Yes, you can use leftover cooked chicken, such as grilled or baked chicken, instead of rotisserie chicken.

2. Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer. Just make sure to warm them up before rolling the enchiladas to prevent them from cracking.

3. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake them. Just make sure to cover them tightly with plastic wrap or aluminum foil to prevent them from drying out.