Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas offer a delicious twist on a classic favorite with a rich, velvety sauce and tender shredded chicken. These enchiladas are packed with cheese, a touch of spice from green chiles, and fresh cilantro for brightness. Perfect for a comforting family dinner or casual gathering.

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

1. Make the roux: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth paste and turns light golden.
2. Prepare the white sauce: Gradually add chicken broth to the roux while whisking constantly to avoid lumps. Continue to whisk and cook until the sauce thickens and is smooth, about 3-4 minutes. Remove from heat, then stir in sour cream, cumin, salt, and pepper until fully combined.
3. Mix the filling: In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Stir well to evenly distribute all ingredients.
4. Assemble the enchiladas: Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom. Place about 1/3 cup of the chicken mixture in the center of each tortilla, roll it up tightly, and arrange seam-side down in the baking dish.
5. Top and bake: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top. Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or use diced jalapeños instead of green chiles.
• Substitute sour cream with Greek yogurt for a lighter option without sacrificing creaminess.
• Make ahead by assembling the enchiladas and refrigerating covered for up to 24 hours before baking.
• To keep the tortillas pliable, warm them slightly before filling and rolling.

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, or microwave individual portions for 1-2 minutes. Avoid freezing as the sour cream sauce may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas if you prefer. To prevent them from breaking, warm them before assembling and handle them gently while rolling.

Is it possible to make this recipe vegetarian?

Absolutely! Substitute the chicken with cooked beans, roasted vegetables, or a meat alternative, and use vegetable broth for the sauce to keep it vegetarian-friendly.

Creamy White Chicken Enchiladas Recipe

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★★★★★

4.6 from 51 reviews

These Creamy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce made from a buttery roux, chicken broth, and sour cream, then baked with a generous layer of melted Monterey Jack and cheddar cheese. The addition of green chiles, fresh cilantro, and diced onions adds a vibrant flavor and texture to this comforting Mexican-inspired dish, perfect for a family dinner or casual gathering.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Enchiladas

• 8–10 medium flour tortillas
• 3 cups cooked shredded chicken (rotisserie works great)
• 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

1. Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly until the mixture forms a smooth paste and turns a light golden color. This roux is the base for the creamy white sauce.
2. Prepare the White Sauce: Gradually add the chicken broth to the roux while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3 to 4 minutes. Remove from heat and stir in the sour cream, ground cumin, salt, and pepper until fully combined.
3. Mix Filling: In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the Monterey Jack and cheddar cheese mixture. Stir well to ensure the ingredients are evenly distributed for a flavorful filling.
4. Preheat Oven & Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of the prepared white sauce evenly across the bottom of the dish to prevent sticking and add flavor.
5. Assemble Enchiladas: Place about one-third cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly around the filling and arrange them seam-side down in the baking dish.
6. Add Sauce & Cheese Topping: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top to create a golden, bubbly crust when baked.
7. Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25 to 30 minutes, until the cheese is melted and bubbly and the dish is heated through.

Notes

• Rotisserie chicken can be substituted with any cooked chicken you prefer, shredded finely for best texture.
• For a spicier version, add jalapeños or use spicy green chiles.
• Ensure the sour cream is at room temperature before adding to the sauce to prevent curdling.
• Flour tortillas work best for rolling and baking, but corn tortillas can be used if preferred.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Keywords: Creamy white chicken enchiladas, cheesy enchiladas, Mexican chicken recipe, baked chicken enchiladas, white sauce enchiladas