Creamy White Chicken Enchiladas
A comforting and easy dinner featuring shredded chicken, creamy white sauce, and melty cheese, all wrapped in soft flour tortillas. Perfect for family meals or special occasions.
Ingredients
For the Enchiladas
- 8-10 medium flour tortillas
- 3 cups cooked shredded chicken Rotisserie chicken 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
Preparation
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it becomes a smooth paste and turns light golden. This is your roux and the base for the white sauce.
- Gradually add the chicken broth to the roux while whisking constantly to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, about 3–4 minutes. Remove from heat. Stir in the sour cream, cumin, salt, and pepper until the sauce is perfectly combined.
- In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined cheeses (mix Monterey Jack and cheddar). Mix well so the filling is even.
- Preheat the oven to 350°F (175°C). Grease a 9x13 baking dish and spread a thin layer of the white sauce on the bottom.
Assembly and Baking
- 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 baking dish.
- Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are covered. Sprinkle the remaining Monterey Jack and cheddar over the top.
- Bake uncovered at 350°F for 25–30 minutes, until the sauce bubbles around the edges and the cheese melts and turns golden. Remove from the oven and let rest for 5 minutes so the sauce sets.
Notes
For serving, cut into portions, and plate two enchiladas per person. Top with cilantro, sour cream, or lime. For added flavor, try chopped tomatoes, sliced green onions, or pickled jalapeños. To store, refrigerate for up to 3-4 days or freeze for up to 2 months. Warm tortillas before use to prevent tearing and use room-temperature sour cream for smooth mixing.