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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a comforting dish combining juicy chicken, melted cheese, and a rich white sauce, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 8-10 pieces flour tortillas (medium size) Soft tortillas make for easy rolling.
  • 3 cups cooked shredded chicken Rotisserie chicken works great for convenience.
  • 1 cup shredded Monterey Jack cheese Divided, this cheese melts beautifully.
  • 1 cup shredded cheddar cheese Divided, adds a nice sharp flavor.
  • 1/2 cup diced green chiles Canned or fresh adds a mild kick.
  • 1/4 cup chopped fresh cilantro Fresh herbs brighten the dish.
  • 1 small onion (diced) Adds sweetness and depth of flavor.
For the white sauce
  • 3 tablespoons butter For making the white sauce.
  • 3 tablespoons all-purpose flour Helps to thicken the sauce.
  • 2 cups chicken broth Use low-sodium for a healthier option.
  • 1 cup sour cream Room temperature for creaminess.
  • 1/2 teaspoon cumin (ground) Gives the sauce a warm, earthy flavor.
  • to taste salt and pepper For seasoning.

Method
 

Preparation of the white sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute until light golden.
  3. Gradually add chicken broth to the roux, whisking constantly.
  4. Continue whisking until sauce thickens, about 3-4 minutes.
  5. Stir in sour cream, cumin, salt, and pepper until combined.
Filling and assembly
  1. In a mixing bowl, combine shredded chicken, onion, green chiles, cilantro, and 1 cup cheese.
  2. Mix thoroughly for an even filling.
  3. Preheat oven to 350°F.
  4. Spread a thin layer of white sauce in a greased 9×13 baking dish.
  5. Place about 1/3 cup chicken mixture in each tortilla, roll tightly, and arrange seam-side down.
  6. Pour remaining white sauce over enchiladas.
  7. Sprinkle remaining cheeses on top.
  8. Bake uncovered at 350°F for 25-30 minutes until bubbly and golden.
  9. Let rest for 5 minutes before serving.

Notes

Let the sour cream come to room temperature before adding it to the sauce. Use a good quality chicken broth for a richer flavor. For spicier enchiladas, add jalapeños to the chicken mixture. For creamier texture, add more cheese to the filling. Allow to rest to let the sauce set.