Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas are a comforting twist on a classic favorite. Filled with tender shredded chicken, melted cheese, and a rich, velvety white sauce, this dish is perfect for a satisfying weeknight dinner or a crowd-pleasing 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. Step 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. This is the roux, the base for your white sauce.
2. Step 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. Remove from heat and stir in sour cream, cumin, salt, and pepper until well combined.
3. Step 3: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Mix thoroughly to create the filling.
4. Step 4: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish and spread a thin layer of white sauce on the bottom.
5. Step 5: 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.
6. Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
7. Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

• Use rotisserie chicken for a quick shortcut without sacrificing flavor.
• For extra spice, add diced jalapeños or a pinch of cayenne to the filling.
• Swap Monterey Jack and cheddar with pepper jack cheese for a smoky heat.
• To make ahead, assemble the enchiladas and refrigerate covered overnight; bake just before serving.

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 in the microwave for a quicker option. For longer storage, freeze uncooked assembled enchiladas (covered tightly) for up to 2 months and bake from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn tortillas instead of flour?

Yes, you can use corn tortillas. To prevent them from breaking, warm them briefly before rolling. Note that the texture and flavor will be slightly different, but still delicious.

Is it possible to make this dish vegetarian?

Absolutely! Substitute the chicken with cooked beans or sautéed vegetables like mushrooms and zucchini. Use vegetable broth in the sauce and enjoy a tasty vegetarian version.

Creamy White Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

These Creamy White Chicken Enchiladas feature tender shredded chicken combined with a flavorful blend of cheeses, green chiles, and fresh cilantro, all wrapped in soft flour tortillas and smothered in a rich, velvety white sauce made from a buttery roux and sour cream. Baked until bubbly and golden, this comforting Mexican-inspired dish is perfect for a family dinner or special occasion.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 enchiladas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Enchiladas

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

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. Prepare Roux: Melt butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly until mixture forms a smooth paste and turns light golden. This step builds the base for the creamy white sauce.
2. Make White Sauce: Gradually pour in chicken broth while whisking continuously to prevent lumps. Continue stirring until the sauce thickens and is smooth, about 3-4 minutes. Remove the sauce from heat and stir in sour cream, ground cumin, salt, and pepper until fully combined.
3. Mix Filling: In a large mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Stir well to ensure all ingredients are evenly distributed for a flavorful filling.
4. Assemble Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of white sauce on the bottom. Place about 1/3 cup of the chicken mixture in the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
5. Add Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top evenly for a golden, bubbly finish.
6. Bake: Place the baking dish in the oven and bake uncovered for 25-30 minutes until the sauce bubbles around the edges and the cheese melts and turns golden brown.
7. Rest and Serve: Remove enchiladas from oven and let rest for 5 minutes before serving. This allows the white sauce to set and makes cutting easier.

Notes

• Rotisserie chicken is recommended for quick preparation and tender meat.
• Room temperature sour cream prevents curdling when incorporated into the white sauce.
• Adjust the level of green chiles according to your preferred spice tolerance.
• For extra flavor, garnish with additional fresh cilantro or a squeeze of lime before serving.
• These enchiladas can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.

Keywords: White chicken enchiladas, creamy enchiladas, baked chicken tortillas, Mexican casserole, cheesy chicken enchiladas