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Creamy White Chicken Enchiladas

A crowd-pleasing dish featuring tender chicken, smooth cheese, and a rich white sauce, perfect for any dinner table.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8–10 flour tortillas (medium size)
  • 3 cups cooked shredded chicken (rotisserie recommended)
  • 2 cups shredded Monterey Jack cheese (divided)
  • 1 cup shredded cheddar cheese (divided)
  • 1/2 cup diced green chiles (canned or fresh)
  • 1/4 cup chopped fresh cilantro
  • 1 small onion (diced)
  • 3 tablespoons butter (for white sauce)
  • 3 tablespoons all-purpose flour (for roux)
  • 2 cups chicken broth (for white sauce)
  • 1 cup sour cream (room temperature)
  • 1/2 teaspoon cumin (ground)
  • To taste: salt and pepper

Instructions

  1. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute while stirring constantly until it turns light golden.
  2. Gradually add the chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until well mixed.
  3. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a flavorful filling.
  4. Preheat the oven to 350°F (175°C). Spread a thin layer of white sauce at the bottom of a greased 9×13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  5. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
  6. Bake uncovered at 350°F (175°C) for 25-30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving.

Notes

Serve warm, garnished with extra cilantro if desired. Pairs well with Mexican rice, refried beans, or a salad.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Dinner

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 75mg

Keywords: enchiladas, chicken, creamy, Mexican, easy recipe, comfort food