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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.