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Creamy White Chicken Enchiladas

A delicious twist on traditional enchiladas, featuring tender chicken rolled in soft tortillas and smothered in a rich and creamy white sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8-10 pieces flour tortillas (medium size) Use corn tortillas for a gluten-free option.
  • 3 cups cooked shredded chicken (rotisserie works great) Can substitute with turkey or black beans for vegetarian option.
  • 2 cups shredded Monterey Jack cheese (divided) Feel free to substitute with other cheese types.
  • 1 cup shredded cheddar cheese (divided) Can use pepper jack for added spice.
  • 1/2 cup diced green chiles (canned or fresh)
  • 1/4 cup chopped fresh cilantro Can substitute with parsley or green onions.
  • 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) For creamier enchiladas, use full-fat sour cream.
  • 1/2 teaspoon cumin (ground)
  • Salt and pepper to taste

Method
 

Prepare the white sauce
  1. Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
Create the creamy mixture
  1. Gradually add the chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until thickened and smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper.
Assemble the filling
  1. In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Roll the enchiladas
  1. Preheat oven to 350°F (175°C). Spread a thin layer of white sauce in a greased 9x13 baking dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Bake the enchiladas
  1. Pour the remaining white sauce evenly over the enchiladas. Sprinkle remaining cheese on top. Bake uncovered for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Cover with foil when baking for the first 20 minutes to prevent drying out.