Name: Creamy White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 8-10 medium flour tortillas; 3 cups cooked shredded chicken (rotisserie works great); 1/2 cup diced green chiles (canned or fresh); 1/4 cup chopped fresh cilantro; 1 small onion, diced; 1 cup Monterey Jack cheese, shredded (divided); 1/2 cup cheddar cheese, shredded (divided); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream (room temperature); 1/2 teaspoon ground cumin; Salt, to taste; Black pepper, to taste

Introduction

Creamy White Chicken Enchiladas are a delicious twist on a classic Mexican favorite. Filled with tender shredded chicken and smothered in a rich, velvety white sauce, this dish is perfect for family dinners or entertaining guests. The combination of Monterey Jack and cheddar cheese adds a wonderful melty finish.

The image shows three rolled tortillas placed side by side in a white baking dish, covered in a creamy white cheese sauce that is bubbly and golden brown on top. Fresh green chopped herbs are sprinkled evenly over the cheese, adding a pop of color. The cheese layer is thick and smooth, partially melted into the tortillas underneath, which look soft and slightly folded at the edges. The white marbled surface under the dish adds a clean and bright background to the warm, cheesy dish. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Melt the 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. This is the roux, which will thicken your sauce.

Step 2: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, cumin, salt, and pepper until fully combined.

Step 3: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese. Mix thoroughly to create a flavorful filling.

Step 4: Preheat the 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.

Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll them tightly and arrange seam-side down in the prepared baking dish.

Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are well covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.

Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the filling.

Substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.

Use corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.

Fresh cilantro can be swapped with chopped green onions if preferred.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead, cover, and refrigerate. Bake them just before serving to keep the filling fresh and the sauce creamy.

Can I use leftover chicken for this recipe?

Absolutely! Leftover cooked chicken works perfectly and makes this recipe very convenient. Just shred it well before mixing with the other filling ingredients.