White Chicken Enchiladas With Cream Cheese

White chicken enchiladas, in our view, are among the most delicious meals you can cook. The soft, warm tortillas stuffed with cheese and chicken and covered in a rich white sauce…are you drooling yet?

Enchiladas can be made much easier than people think, as the white chicken enchilada recipe that includes cream cheese isn’t an exception. It’s probably the most simple recipe we’ve ever made.

All you need to do is mix some ingredients, whip up a sauce, then bake the enchiladas for around twenty minutes in the oven. Easy!

Here are our top suggestions and tricks to make the most delicious chicken enchiladas you’ve ever had.

Simple White Chicken Enchiladas

The filling in these enchiladas comes from a mix of shredded chicken and two kinds of cheese (cheddar and mozzarella).

The best solution for making your chicken-based filling is to purchase a baked chicken that is already baked (like a rotisserie bird) and then remove the skin and cut it.

If you’re cooking for cooking at home, you can use two cooked chicken breasts. If you choose to bake the chicken breasts, the first thing to do is to marinate the chicken breasts with a marinade of your choice for at least an hour before baking.

If you bake your chicken, it must be cooked without the skin to ensure it’s juicy. It is possible to remove the skin of your chicken later (or you can eat it if it’s your style!)

If you do, after you’ve removed the chicken exterior (or keep it in case you want to keep it), you’ll cut it into pieces using a fork.

The shredded chicken should include an equal amount of crumbled cheese. You may use your preferred cheese, our recipe, mozzarella, and cheddar.

The cheddar is the main source of the cheesy taste, while the mozzarella melts beautifully into the enchilada to ensure that each bite is delicious.

White Chicken Enchilada Sauce

Making white enchilada sauce begins with a roux using flour, butter, and milk. Then, you add the cream cheese and chilis. The whole process of making sauce takes approximately five minutes.

Here’s how to make the white sauce to go with chicken Enchiladas:

  1. Mix 3 tablespoons butter and three tablespoons of all-purpose cornstarch or flour (use the ingredients you’ve got at hand since they’re both equally effective).
  2. Cook until you have an extremely solid paste.
  3. Mix in 2 cups of milk and one cup of chicken broth. Mix until smooth.
  4. Mix in the cream cheese and chilies (optional but highly advised) and stir until it is smooth.
  5. That’s it! The sauce is ready for you to serve over the Enchiladas.

How Long to Roast Chicken Enchiladas

The ingredients required for making enchiladas have been prepared before cooking, so it doesn’t take much time to bake tortillas. You only need 20 minutes plus the time for cooling.

We also suggest you use the last five minutes to change the oven’s broil setting to get a super crispy, melted cheese over the top. It’s delicious! Just be sure to be on top of it to ensure the cheese doesn’t get burned under it.

After you’ve removed the chicken enchiladas out of the oven, allow them to be for around about 15 mins.

If you slice the cakes immediately after you take them out of the oven, you’ll be disappointed when the yummy juices evaporate. Be assured that fifteen minutes of cooling is well worth it.

How to make Chicken Enchiladas with Cream Cheese

Let’s take a look at this mouthwatering recipe!

Step 1: Gather the ingredients.

Preheat the oven to 350 F. Grease a refractory vessel with some butter or oil.

Step 2: Combine the cheese and chicken.

Mix in a bowl. Mix the chicken shreds with one cup and a portion of cheddar as well as a cup and half of cheese that is white. You must save a portion of both kinds of cheese to make the garnish of the enchilada.

Step 3: Roll the filling in the dough.

Place a flour tortilla onto a plate that is shallow. Then, on one end of the tortilla, put three tablespoons of chicken filling. Wrap the tortilla in a ball and place the enchilada into the Refractory container.

Repeat this process until you’re out of ingredients. It is important to note that the number of tortillas used is approximate and is dependent on the amount of filling that you put into each tortilla.

Save the container full of enchiladas until you are ready to make the sauce.

Step 4: Make the roux sauce by mixing flour, butter as well as milk along with Chicken broth.

In a medium-sized saucepan over medium-high heat, put the butter and let it sit for several minutes until it has completely melted.

After the butter has been melted, add the flour one at a time. Mix until you have an even paste.

In a continuous manner, stir in the milk and broth. Continue cooking until the sauce becomes thicker. If you use the whisk to run it across the bottom of the pot, you will observe the metallic top inside the saucepan.

Step 5: Add the cream cheese and the green chili to the white sauce.

Mix until everything is blended and then turn off. The sauce is now ready.

Step 6: Pour the white sauce over the Enchiladas.

Step 7: Sprinkle the rest of the cheese on top and bake for 20 minutes.

After the first 15 minutes, put the oven onto the gratin and cook for another 5 minutes before shutting off the oven.

Remove the baking dish from the oven and allow it to cool for a couple of minutes. Serve it with chopped cilantro, avocado, and hot sauce.

White chicken Enchiladas Along with cream cheese

Easy white chicken enchiladas taste delicious due to the addition of cream cheese! The recipe is sure to become a new favorite recipe.

Ingredients

  • Ten medium-sized wheat tortillas 15cm in diameter.
  • 3 cups of chicken cooked and 3 cups of chicken,
  • 2 cups cheddar cheese grated, 2
  • 2 cups fresh cheese grated
  • 6 tbsp butter
  • 6 tbsp wheat flour
  • 2 cups full-fat milk, liquid
  • 1 cup cream cheese
  • One cup of chicken stock
  • 1 cup of green chili

Instructions

Preheat the oven to 350 F. Grease the refractory container using some butter or oil.

In a mixing bowl, mix the chicken in a mixing bowl with 1 cup and a portion of cheddar as well as a cup and half of cheese that is white. It is recommended to reserve a little of each type of cheese to use for the filling of the enchiladas.

Put a flour tortilla on a plate that is shallow. On one side of the tortilla, put three tablespoons of chicken filling. The tortilla should be rolled up, and place the enchilada inside the container that is refractory. Repeat the process until you’re out of food.

The amount of tortillas you need is approximate and is dependent on the amount of filling that you place in each tortilla. Save the bowl filled with enchiladas as you prepare the sauce.

In a medium saucepan at medium-low heat, put the butter in the pan, and then wait about a few minutes until it has completely melted.

Once the butter has melted, add the wheat flour one at a time. Then mix until you’ve got an even paste.

In a continuous manner, stir in the milk and broth. Keep cooking until the sauce is thick and thicker. By moving the whisk along the bottom of the pot, you will observe the metallic surface of the pot.

Add the green chili and the cream cheese. Mix until all ingredients are combined, and then switch off. The sauce is now ready.

Pour the entire white sauce on top of the Enchiladas. Sprinkle the rest of the cheese over the top and bake for 20 minutes.

After 15 minutes, turn the oven in the broil feature and cook for an additional 5 minutes prior to turning off the oven.

Remove the baking dish from the oven and allow it to cool for over 15 minutes.

Serve with chopped cilantro, avocado, and hot sauce.

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