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.

Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Calories 480 kcal

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.
½ cup diced green chiles (canned or fresh)
¼ 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.
½ teaspoon cumin (ground)
Salt and pepper to taste

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.

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.

In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.

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.

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.

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.

Keyword Chicken Recipes, comfort food, Creamy White Chicken Enchiladas, Enchiladas, quick dinner