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