Name: Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8-10 medium flour tortillas; 3 cups cooked shredded chicken (rotisserie recommended); 1/2 cup diced green chiles (canned or fresh); 1/4 cup chopped fresh cilantro; 1 small onion, diced; 2 cups shredded Monterey Jack cheese, divided; 1 cup shredded cheddar cheese, divided; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream (room temperature); 1/2 teaspoon ground cumin; Salt and pepper, to taste

Jump to Recipe

Introduction

Creamy White Chicken Enchiladas are a comforting twist on a classic Mexican dish, featuring tender shredded chicken wrapped in soft flour tortillas and smothered in a luscious white sauce. Topped with melted cheese and baked until bubbly, this recipe is perfect for a satisfying weeknight dinner or casual gathering.

A dark rectangular baking dish holds four rolled enchiladas layered from the bottom with soft, light beige tortillas, then filled and covered with a smooth, creamy white sauce. The top layer is a golden-brown melted cheese that is slightly bubbly and browned in spots, giving a toasted effect. Fresh green chopped parsley is scattered evenly on top, adding a bright contrast. The dish sits on a white marbled surface with a blurred small white plate of greens in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 medium flour tortillas
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
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 ground cumin
Salt and pepper, to taste

Instructions

Step 1: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This is the base for your white sauce.
Step 2: Gradually add the chicken broth, 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 combined.
Step 3: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture (Monterey Jack and cheddar). Mix thoroughly to create a flavorful filling.
Step 4: Preheat your oven to 350°F. Lightly grease a 9×13 baking dish and spread a thin layer of the white sauce on the bottom.
Step 5: 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 baking dish.
Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
Step 7: Bake uncovered for 25-30 minutes, until the sauce is bubbling and the cheese is melted and golden brown. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

For extra flavor, sauté the diced onion before mixing it with the chicken and other ingredients.
Swap out Monterey Jack for Pepper Jack cheese to add a spicy kick.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Add a squeeze of fresh lime juice to the filling for brightness and a touch of acidity.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to maintain the creamy sauce and melted cheese texture. Alternatively, microwave individual portions on medium power, covered, stirring halfway through.

How to Serve

A white square baking dish holds a baked dish with about two layers of rolled tortillas covered evenly in melted, golden-brown cheese. The cheese layer is smooth with small browned spots and bubbly texture along the edges, while fresh green parsley leaves are sprinkled on top for a pop of color. The edges of the tortillas peek out, showing a light golden crispy texture. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this recipe?

Yes, shredded leftover chicken works perfectly and saves time. Just make sure the chicken is cooked and seasoned to your liking before mixing with the other ingredients.

Is it possible to make this recipe ahead of time?

Absolutely. Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time when cooking from cold.