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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a comforting dish made with tender chicken, creamy sauce, and melted cheese, wrapped in warm tortillas, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8-10 pieces flour tortillas (medium size)
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 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)
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)
  • Salt and pepper to taste

Method
 

Preparation
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. 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.
  4. Remove from heat and stir in the sour cream, cumin, salt, and pepper until combined.
Filling Preparation
  1. 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.
Assembly and Baking
  1. Preheat the oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
  2. Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  3. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered.
  4. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
  5. Bake uncovered for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown.
  6. Remove from the oven and let rest for 5 minutes before serving.

Notes

For extra flavor, consider adding a pinch of garlic powder or onion powder to the chicken filling. If you prefer a spicier dish, use spicy green chiles or add some diced jalapeños. To make this recipe ahead of time, you can assemble the enchiladas and store them in the fridge before baking.