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Creamy White Chicken Enchiladas Recipe

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3.9 from 7 reviews

Creamy White Chicken Enchiladas feature tender shredded chicken blended with cheeses, green chiles, and fresh cilantro, all wrapped in warm flour tortillas and smothered in a rich, velvety white sauce. Baked to bubbly perfection, these enchiladas offer a flavorful twist on a classic Mexican favorite, perfect for family dinners or gatherings.

Ingredients

Tortillas and Filling

  • 8-10 medium flour tortillas
  • 3 cups cooked shredded chicken (rotisserie recommended)
  • 1/2 cup diced green chiles (canned or fresh)
  • 1/4 cup chopped fresh cilantro
  • 1 small onion, diced
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1/2 cup shredded cheddar cheese (divided)

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 and pepper, to taste

Instructions

  1. Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until the mixture forms a smooth paste and turns light golden in color, establishing the base for the white sauce.
  2. Prepare the White Sauce: Gradually pour in chicken broth while whisking continuously to prevent lumps. Keep whisking for about 3-4 minutes until the sauce thickens and is smooth. Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined and creamy.
  3. Mix Filling: In a large mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and half of the combined Monterey Jack and cheddar cheeses. Mix thoroughly to ensure even distribution of flavors.
  4. Preheat Oven and Assemble Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and spread a thin layer of the white sauce on the bottom. Place about 1/3 cup of the chicken filling down the center of each tortilla, roll them tightly, and arrange seam-side down in the baking dish.
  5. Top and Bake: Pour the remaining white sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top. Bake uncovered for 25-30 minutes until the sauce bubbles around the edges and the cheese melts and turns golden brown.
  6. Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This allows the sauce to set properly, making for easier serving and a better texture.

Notes

  • Using rotisserie chicken speeds up preparation and adds flavor.
  • Ensure sour cream is at room temperature before mixing to avoid curdling the sauce.
  • For extra heat, add chopped jalapeños or use spicy green chiles.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
  • To make this recipe gluten-free, substitute flour tortillas with corn tortillas and use gluten-free flour for the roux.

Find it online: https://dishcooks.com/creamy-white-chicken-enchiladas-recipe/