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Delicious creamy white chicken enchiladas served with toppings

Creamy White Chicken Enchiladas

A comforting dish perfect for weeknight dinners, featuring soft tortillas filled with flavorful shredded chicken and smothered in a velvety white sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8-10 medium flour tortillas
  • 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
  • Salt and pepper to taste

Method
 

Preparation
  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. Whisk until the sauce thickens and becomes smooth, about 3-4 minutes.
  5. Remove from heat and stir in sour cream, cumin, salt, and pepper until well combined.
  6. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
  7. Mix thoroughly to create a well-distributed filling.
Assembly
  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.
  5. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Baking
  1. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling and cheese is melted and golden brown.
  2. Remove from oven and let rest for 5 minutes before serving.

Notes

These enchiladas can be served family-style. Store leftovers in an airtight container for up to 3 days. You can also freeze them before baking for up to three months.