These Creamy White Chicken Enchiladas are incredibly easy to make yet packed with unbelievable flavor! Smothered in a luscious creamy sauce and topped with gooey, melted cheese, these enchiladas are a meal you’ll want to savor with just a fork and knife!
INGREDIENTS
Creamy White Sauce
- 1 tbsp butter
- 1 pound cream cheese (cubed)
- 1/2 cup milk (plus more if needed)
- 1 shallot (minced using a microplane)
- 3 garlic cloves (minced using a microplane)
- 2 tbsp cilantro (chopped)
Enchilada Filling
- 16 flour tortillas
- 1 pound shredded chicken (Instant Pot, rotisserie, roasted, or other)
- 5 scallions (thinly sliced)
- 1.5 cups shredded Mexican blend or Chihuahua cheese
- Cilantro (for garnish)
INSTRUCTIONS
Creamy White Sauce
- In a medium saucepan over low to medium heat, melt the butter. Add the minced shallots and garlic, cover, and let sweat for 5 minutes, ensuring they don’t brown.
- Stir in the cream cheese and half the milk. Heat over medium heat, stirring until smooth. Add more milk if the sauce is too thick.
- Stir in the chopped cilantro and adjust seasoning to taste.
Assembling the Enchiladas
- Preheat your oven to 350°F (175°C). Butter a rectangular or square ovenproof baking dish large enough to fit 16 enchiladas.
- Place a tortilla on a flat surface. Near the edge closest to you, layer 1 tbsp shredded chicken, a sprinkle of scallions, 1 tbsp creamy sauce, and a sprinkle of cheese. Roll tightly like a cigar and place seam-side down in the prepared baking dish. Repeat with all tortillas.
- Evenly pour the remaining sauce over the enchiladas and sprinkle the top with cheese.
Baking the Enchiladas
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil carefully to avoid pulling off the cheese. Continue baking until the cheese is golden and bubbly, and the internal temperature reaches 165°F (74°C), about 10 more minutes.
Serving
- Remove from the oven and let the enchiladas rest for 5 minutes.
- Garnish with cilantro and serve warm.
NOTES
- Freezing: To freeze, cover the assembled (but unbaked) enchiladas with plastic wrap, then foil. When ready to bake, cook covered at 350°F for about 30 minutes or until heated through.
- Nutritional Info: For guidance only and may vary based on specific ingredients.
