Creamy White Chicken Enchiladas

white chicken enchiladas with serving utensil in white baking dish

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5 from 2 votes

Creamy White Chicken Enchiladas

A very creamy, very cheesy, one-dish Mexican chicken casserole that will ruin your diet!

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 321kcal

Author: Marie

Ingredients

For the Filling

1.25 pounds chicken breasts precooked and shredded (see notes for tips)
2 tablespoons canola oil or olive oil
1 small onion finely diced
3 cloves garlic smashed and finely diced
1 small jalapeno finely diced (ribs and seeds removed)
8 ounces cream cheese
1/2 cup heavy cream
1 teaspoon paprika
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper

For the Topping (White Sauce)

2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1/2 cup heavy cream
1 cup Mexican cheese blend
1/2 teaspoon salt

For the Assembly and Serving

12 corn tortillas or flour tortillas (may need more than 12 depending on how much filling you have)
1 1/2 cups Mexican cheese blend
Cilantro chopped (optional for topping)
Picante or hot sauce (optional for serving

Instructions

To Prepare the Tortillas

Preheat your oven to 350 degrees and grease a 9x13 casserole dish with cooking spray or a small amount of oil just before you are about to begin preparing the filling.
If using corn tortillas, be sure to warm them up so they are pliable and don't break when you roll them. See NOTE 1 for methods to warm corn tortillas.

To Prepare the Filling

For the filling, using a large saute pan, heat the onion in canola oil on medium heat until fragrant and translucent, about 3 or 4 minutes
Add the diced jalapeno peppers and garlic and cook until softened, about 2 more minutes.
Add the cream cheese, press down to combine, and continue cooking and stirring until the cheese is softened and incorporated into the vegetable mixture.
Add the 1/2 cup of the heavy cream to mixture and continue to cook for 2 to 3 minutes
Season the mixture with paprika, salt, and pepper.
Remove the cream cheese/vegetable mixture from the stove and fold it into the shredded chicken. Check seasoning (salt and pepper). To read about how to make shredded chicken see NOTE 2.

To Assemble the Enchiladas and Make the Sauce

Spoon the chicken mixture evenly along the center of each of the corn tortillas and top with some shredded Mexican cheese blend prior to rolling (about 1/2 cup for all)
Roll each enchilada, and place them seam side down into a prepared baking casserole.
To make the sauce, melt 2 tablespoons of butter in a saute pan and add 2 tablespoons of flour to make a roux and cook until the roux is very light tan.
Add 2 cups of chicken broth gradually while whisking very well to break up lumps and make it smooth.
Add 1/2 cup of heavy cream followed by 1 cup of shredded Mexican cheese blend and continue heating on low to medium until the cheese is melted.
Check salt and pepper and adjust if necessary.
Pour the sauce mixture over the enchiladas and top with more cheese.

To Bake and Serve the Enchiladas

Bake in the center of the oven until heated through and bubbly at 350 degrees, about 30 minutes.
Top with chopped fresh cilantro and serve with picante or hot sauce

Notes

NOTE 1: Ways to Warm Corn Tortillas:

Microwave: Wrap a stack of tortillas in damp paper towels and microwave for 30 seconds to 1 minute until warm.
Oven: Preheat your oven to 350°F (180°C). Wrap the tortillas in foil and place them in the oven for 10-15 minutes until warm.
Stovetop: Heat a dry skillet or griddle over medium-high heat. Add the tortillas, one at a time, and cook for about 30 seconds on each side until they are warm and pliable.
Grill: Preheat your grill to medium-high heat. Place the tortillas on the grill and cook for about 30 seconds on each side until they are warm and slightly charred.

Remember to wrap the warmed tortillas in a clean kitchen towel to keep them warm and pliable until ready to use.

NOTE 2: To make shredded chicken, add chicken breasts to hot pan over medium heat with a drizzle of oil or cooking spray, lightly brown on each side (about 5 minutes each side). Add water or chicken broth to about 1/3 up the sides of the chicken, cover the pan, and simmer over low flame for ~12 minutes. Remove and see if chicken is cooked by trying to shred. Shred chicken with 2 forks or place in standing mixture and beat with paddle attachment.

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