Name: Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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

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Introduction

Creamy White Chicken Enchiladas combine tender shredded chicken with a luscious white sauce for a comforting and flavorful meal. This dish brings together melted cheese, green chiles, and fresh cilantro wrapped in soft tortillas, perfect for a family dinner or casual gathering.

A close-up view of a rectangular dark baking dish filled with three rolled crepes covered in a creamy white sauce with a slightly browned, melted cheese layer on top. The crepes show soft, folded edges and are evenly coated with the sauce, sprinkled with fresh green chopped herbs. The creamy sauce looks smooth and thick, pooling gently around the crepes inside the dish. The dish is set on a white marbled textured surface with a soft focus in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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. This is the roux, the base for your white sauce.
Step 2: Gradually add chicken broth to the roux, whisking constantly to avoid 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 well combined.
Step 3: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Mix thoroughly to evenly distribute all ingredients.
Step 4: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom.
Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top.
Step 7: Bake uncovered for 25-30 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
For extra heat, add chopped jalapeños or hot sauce to the chicken mixture.
Swap out Monterey Jack for mozzarella if you prefer a milder cheese.
Garnish with sliced avocado or a dollop of extra sour cream for added creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions until hot. For best texture, avoid reheating multiple times.

How to Serve

The image shows a close-up of three rolled enchiladas placed side by side in a dark rectangular baking dish. Each enchilada is covered with a thick, creamy white cheese sauce that is melted and slightly browned on top, creating a golden patchy texture. Fresh green chopped herbs are sprinkled over the melted cheese, adding a fresh contrast to the creamy white and golden colors. The baking dish is set on a white marbled surface with a white cloth partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze these enchiladas?

Absolutely. Assemble the enchiladas and freeze them in a covered dish before baking. When ready to eat, bake from frozen at 350°F for about 45-50 minutes, until heated through and bubbly.