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Delicious creamy white chicken enchiladas served on a plate

Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are a comforting meal perfect for busy nights, made with tender chicken, melted cheese, and a rich, velvety sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups cooked shredded chicken Rotisserie works great
  • 1 small onion Diced
  • 1/2 cup diced green chiles Canned or fresh
  • 1/4 cup chopped fresh cilantro
  • 8-10 pieces flour tortillas Medium size
For the 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
Cheese
  • 2 cups Monterey Jack cheese Divided
  • 1 cup shredded cheddar cheese Divided

Method
 

Prepare the sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
  4. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
  5. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the filling
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
  2. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Assemble and bake
  1. Preheat oven to 350°F.
  2. 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 prepared dish.
  4. Pour the remaining white sauce evenly over rolled enchiladas, ensuring they're completely covered.
  5. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
  6. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around edges and cheese is melted and golden brown.
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

To serve, garnish with cilantro and serve with toppings like sour cream, salsa, or avocado. Pairs well with rice or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.