Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a simple, creamy baked dinner that combines tender chicken, smooth sauce, and melted cheese for a richly satisfying dish.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the filling

2 cups Shredded chicken Cooked and shredded
1 cup Cheddar cheese Grated
1 cup Monterey Jack cheese Grated
1 cup Diced onion Adds sweetness and bite
2 cloves Garlic Minced
1 tsp Cumin For warm flavor
1 tsp Chili powder For mild heat
1 tsp Salt To taste
1 tsp Pepper To taste

For the sauce

2 Tbsp Butter Used to make the roux
2 Tbsp Flour For thickening the sauce
2 cups Chicken broth Adds savory flavor
1 cup Sour cream For creaminess
1 can Green chilies Drained

For assembly

8 pieces Tortillas Flour or corn
1 cup Additional cheese For topping before baking

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish.
In a bowl, combine shredded chicken, grated cheeses, diced onion, minced garlic, cumin, chili powder, salt, and pepper.

Making the Sauce

In a skillet, melt butter and whisk in flour until bubbly and smooth.
Slowly add chicken broth while whisking to avoid lumps and cook until slightly thickened.
Stir in sour cream and drained green chilies; heat until warmed through. Adjust seasoning if necessary.

Assembly and Baking

Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared dish.
Pour the sauce over the rolled tortillas and sprinkle with extra cheese.
Bake for 25-30 minutes until the top is golden and the sauce bubbles.

Notes

Warm tortillas briefly to prevent cracking, drain chilies to keep sauce thick, and allow the dish to rest before serving for cleaner slices.