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Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are a comforting dish featuring a velvety sauce and melted cheese, perfect for family dinners or busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces flour tortillas (medium size)
  • 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)
For the White Sauce
  • 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 cumin ground
  • to taste salt and pepper

Method
 

Preparation of White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly until it turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes.
  4. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Assembling the Enchiladas
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese mixture.
  2. Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
  3. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
  4. Pour remaining white sauce evenly over rolled enchiladas, covering them entirely, and sprinkle remaining Monterey Jack and cheddar cheese on top.
Baking
  1. Bake uncovered at 350°F (175°C) for 25-30 minutes until the sauce bubbles around the edges and the cheese is melted and golden brown.
  2. Remove from the oven and let rest for 5 minutes before serving.

Notes

Customize spice levels by adding jalapeños or hot sauce. For a gluten-free option, use corn tortillas. You can also prep these enchiladas a day in advance.