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. Topped with a blend of Monterey Jack and cheddar cheese, diced green chiles, fresh cilantro, and onions, they bake to bubbly perfection for a comforting and flavorful Mexican-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 enchiladas, serves 4-6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Enchiladas
- 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
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: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly until it forms a smooth paste and turns light golden. This forms the base for the creamy white sauce.
- Prepare the white sauce: Slowly whisk in the chicken broth to the roux to prevent lumps. Continue whisking and cooking for 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat and stir in sour cream, ground cumin, salt, and pepper until fully combined.
- Mix the filling: In a bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture (equal parts Monterey Jack and cheddar). Mix thoroughly to evenly distribute all ingredients.
- Assemble the enchiladas: Preheat 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. Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down in the baking dish.
- Top with sauce and cheese: Pour the remaining white sauce evenly over the assembled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top for a golden, bubbly finish.
- Bake: Bake uncovered at 350°F for 25-30 minutes, until the sauce bubbles at the edges and the cheese is melted and golden brown.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes to allow the sauce to set before serving.
Notes
- Rotisserie chicken is a convenient shortcut but freshly cooked shredded chicken also works well.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Make sure the sour cream is at room temperature to avoid curdling when added to the hot sauce.
- Use medium-sized tortillas to ensure the rolls hold the filling well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: chicken enchiladas, creamy enchiladas, white sauce enchiladas, baked enchiladas, Mexican chicken recipe
