Description
Creamy White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken mixed with cheeses, green chiles, and fresh cilantro, all wrapped in soft flour tortillas and baked in a rich, velvety white sauce made from a homemade roux, chicken broth, and sour cream. Topped with melted Monterey Jack and cheddar cheese, these enchiladas offer a deliciously creamy and cheesy meal perfect for family dinners.
Ingredients
Scale
For the Enchiladas
- 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)
For the 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, to taste
- Black pepper, to taste
Instructions
- Prepare the roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth paste and turns light golden brown. This is the base for your white sauce.
- Make the white sauce: Gradually whisk the chicken broth into the roux, stirring constantly to avoid lumps. Continue whisking and cooking for 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat, then stir in the sour cream, ground cumin, salt, and pepper until well combined.
- Mix the filling: In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded Monterey Jack and cheddar cheese mixture. Mix thoroughly to evenly distribute the ingredients.
- Preheat the oven and prepare the baking dish: Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of the white sauce on the bottom to prevent sticking and add flavor.
- Assemble the enchiladas: Place about one-third cup of the chicken mixture down the center of each tortilla, then roll tightly. Arrange the rolled tortillas seam-side down in the prepared baking dish.
- Add sauce and cheese topping: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top for a golden, bubbly finish.
- Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25-30 minutes, or until the sauce is bubbling at the edges and the cheese is melted and lightly browned.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This allows the sauce to set and makes the dish easier to serve and enjoy.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- For extra heat, add some chopped jalapeños to the filling.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Fresh cilantro adds a bright flavor; omit if not preferred.
- To make ahead, assemble the enchiladas without baking, cover, and refrigerate. Bake when ready.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, Mexican chicken recipe, Monterey Jack cheese, green chiles, creamy sauce enchiladas
