Description
These Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken mixed with cheese, green chiles, and fresh cilantro, all rolled in flour tortillas and smothered in a rich, velvety white sauce. Baked to golden perfection, they offer a deliciously cheesy and creamy meal perfect for family dinners.
Ingredients
Scale
Enchiladas
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie recommended)
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
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
- Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly until the mixture forms a smooth paste and turns light golden. This step creates the base for your creamy white sauce.
- Prepare the White Sauce: Gradually add the chicken broth to the roux, whisking continuously to prevent lumps. Continue to whisk and cook until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat, then stir in the sour cream, ground cumin, salt, and pepper until fully combined and creamy.
- Mix the Filling: In a medium bowl, combine the shredded cooked chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture (Monterey Jack and cheddar). Mix well to evenly distribute all ingredients for a flavorful filling.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of the prepared white sauce on the bottom of the dish. Place approximately 1/3 cup of the chicken mixture down the center of each tortilla, roll them tightly, and arrange seam side down in the baking dish in a single layer.
- Top and Bake: Pour the remaining white sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining shredded Monterey Jack and cheddar cheese evenly over the top. Bake uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes. This helps the sauce to set and makes serving easier. Enjoy your creamy, cheesy white chicken enchiladas warm.
Notes
- Use rotisserie chicken for quick and flavorful shredded chicken.
- Make sure sour cream is at room temperature to prevent curdling in the sauce.
- For added heat, use fresh diced jalapeños instead of mild green chiles.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Substitute corn tortillas for a gluten-free version, ensure they are handled gently to prevent tearing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, Mexican chicken recipe, baked enchiladas, comfort food chicken
