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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a comforting dish featuring rich white sauce, tender tortillas, and savory chicken filling, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the white sauce
  • 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 to taste
For the enchiladas
  • 8-10 pieces flour tortillas medium size
  • 3 cups cooked shredded chicken rotisserie works great
  • 1 small onion diced
  • 1/2 cup diced green chiles canned or fresh
  • 1/4 cup chopped fresh cilantro chopped
  • 2 cups shredded Monterey Jack cheese divided
  • 1 cup shredded cheddar cheese divided

Method
 

Preparation of White Sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
  3. Gradually add the chicken broth while whisking constantly to avoid lumps and cook until the sauce thickens and becomes smooth, about 3-4 minutes.
  4. Remove from heat and stir in the sour cream, cumin, salt, and pepper until well combined.
Preparation of Filling and Assembling
  1. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix well to create the filling.
  2. Preheat your oven to 350°F.
  3. Spread a thin layer of white sauce on the bottom of a greased 9x13 baking dish.
  4. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll them up tightly, and place seam-side down in the prepared dish.
  5. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered and sprinkle the rest of the Monterey Jack and cheddar cheese on top.
Baking
  1. Bake uncovered at 350°F for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown.
  2. Remove from the oven and let rest for 5 minutes before serving.

Notes

Serve hot with a fresh salad or Mexican rice. Top with additional cilantro, diced tomatoes, or avocado for extra flavor. If you have leftovers, store in airtight container in the refrigerator for 3-4 days. To reheat, place in the oven or microwave.