Creamy White Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
