Creamy White Chicken Enchiladas Recipe
These creamy white chicken enchiladas combine tender shredded chicken, a rich and velvety white sauce, and a blend of Monterey Jack and cheddar cheeses wrapped in soft flour tortillas. Baked to golden perfection, they offer a comforting, flavorful Mexican-inspired dish perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Enchiladas
- 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
White Sauce
- 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
Instructions
- Prepare the roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until a smooth paste forms and turns lightly golden. This forms the base for the creamy white sauce.
- Make the white sauce: Gradually whisk in the chicken broth to the roux, continuously stirring to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens and becomes smooth. Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined and creamy.
- Prepare the filling: In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheeses. Mix thoroughly to distribute flavors evenly.
- Assemble the enchiladas: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of white sauce on the bottom. Spoon about 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and place seam-side down in the prepared dish.
- Top and bake: Pour the remaining white sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining Monterey Jack and cheddar cheese over the top. Bake uncovered for 25 to 30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving to allow the sauce to set and enhance the flavors.
Notes
- You can use rotisserie chicken for a quick and flavorful shortcut.
- Adjust the spice by adding jalapeños or more green chiles if desired.
- For a lighter version, substitute sour cream with Greek yogurt.
- Make sure tortillas are room temperature to prevent cracking when rolling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: creamy chicken enchiladas, white sauce enchiladas, baked enchiladas, Mexican chicken recipe, comfort food
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