Creamy White Chicken Enchiladas

Why make this recipe

Creamy White Chicken Enchiladas are a comforting and easy dish perfect for weeknight dinners or special occasions. This recipe combines tender shredded chicken, a rich and creamy white sauce, and gooey cheese, all wrapped in soft tortillas. It’s a family favorite that brings warmth and flavor to your table.

How to make Creamy White Chicken Enchiladas

Making creamy white chicken enchiladas is simple and can be done in just a few steps. With the right ingredients and a little bit of time, you can create a delicious and satisfying meal that everyone will love.

Ingredients

• 8-10 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 (chopped)
• 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 cumin (ground)
• Salt and pepper to taste

Directions

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
3. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
4. Preheat oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
5. Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
6. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

How to serve Creamy White Chicken Enchiladas

Serve these enchiladas hot, straight from the oven. You can top them with more cilantro, sour cream, avocado, or salsa for extra flavor. They go well with a side of rice, beans, or a fresh salad.

How to store Creamy White Chicken Enchiladas

If you have leftovers, allow the enchiladas to cool completely. Cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days. You can also freeze them before baking. Just wrap them well and store them in the freezer for up to 2 months. To bake frozen enchiladas, thaw in the fridge overnight and then bake as directed.

Tips to make Creamy White Chicken Enchiladas

• Use rotisserie chicken for quick shredding and added flavor.
• Customize the filling with your favorite ingredients like black beans or corn.
• Adjust the spices to your liking by adding more cumin or some chili powder for heat.
• For a lighter version, swap sour cream with Greek yogurt.

Variation

You can change up the flavor by using different types of cheese or adding vegetables like spinach or bell peppers. For a spicier kick, add jalapeños to the filling or opt for spicy green chiles.

FAQs

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas, but they may break more easily. It’s a good idea to warm them up first to make them more pliable.

Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas the night before and store them in the fridge until ready to bake.

What should I serve with Creamy White Chicken Enchiladas?
These enchiladas pair well with Mexican rice, refried beans, guacamole, or a fresh green salad.

Creamy White Chicken Enchiladas

A comforting dish perfect for weeknight dinners or special occasions, featuring tender shredded chicken, a rich white sauce, and gooey cheese wrapped in soft tortillas.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the White Sauce

• 3 tablespoons butter For making the white sauce
• 3 tablespoons all-purpose flour For roux
• 2 cups chicken broth For the white sauce
• 1 cup sour cream At room temperature
• 1/2 teaspoon cumin Ground
• Salt and pepper to taste

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 Chopped
• 1 small onion Diced

Method

 

Preparation of White Sauce

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes.
3. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.

Filling Preparation

1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.

Assembling the Enchiladas

1. Preheat oven to 350°F.
2. Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
3. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
4. Pour remaining white sauce evenly over rolled enchiladas and sprinkle remaining Monterey Jack and cheddar cheese over the top.

Baking

1. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown.
2. Remove from oven and let rest for 5 minutes before serving.

Notes

Serve hot with toppings like cilantro, sour cream, avocado, or salsa. Pairs well with rice, beans, or salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.