Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas are a delicious twist on the classic Mexican favorite, featuring a rich, velvety white sauce and a flavorful chicken filling. This comforting dish is perfect for family dinners or entertaining guests, combining tender shredded chicken, zesty green chiles, and melted cheese wrapped in soft flour tortillas.

Ingredients

• 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
• 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 ground cumin
• Salt and pepper to taste

Instructions

1. Step 1: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth paste and turns light golden. This creates the base for your white sauce.
2. Step 2: Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking for 3-4 minutes until the sauce thickens and becomes smooth. Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined.
3. Step 3: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture (Monterey Jack and cheddar). Mix well to evenly distribute the ingredients for a flavorful filling.
4. Step 4: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom.
5. Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared baking dish.
6. Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
7. Step 7: Bake uncovered at 350°F (175°C) for 25-30 minutes, until the sauce bubbles around the edges and the cheese is melted and golden brown. Let rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

• For extra flavor, add a squeeze of lime juice or a dash of smoked paprika to the chicken mixture.
• Substitute sour cream with Greek yogurt for a lighter sauce.
• Use corn tortillas instead of flour tortillas for a different texture and taste.
• Add black beans or corn to the filling to make the dish heartier.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions until hot. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Bake them fresh when ready to serve for the best texture and flavor.

What can I use if I don’t have rotisserie chicken?

You can use any cooked chicken, such as leftover roasted chicken, grilled chicken breasts, or even shredded poached chicken.

Creamy White Chicken Enchiladas Recipe

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★★★★★

5 from 78 reviews

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 wrapped in soft flour tortillas and smothered in a rich, velvety white sauce made from a roux, chicken broth, and sour cream. Baked to perfection with a bubbly golden cheese topping, this recipe is perfect for a satisfying family dinner.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 8–10 medium flour tortillas
• 3 cups cooked shredded chicken (rotisserie works great)
• 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. Prepare the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly until the mixture forms a smooth paste and turns light golden. This roux forms the base of your creamy white sauce.
2. Make the White Sauce: Gradually whisk in the chicken broth to the roux, stirring constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in the sour cream, ground cumin, salt, and pepper until well combined and creamy.
3. Mix the Filling: In a mixing bowl, combine the shredded chicken, diced onion, green chiles, chopped cilantro, and half of the shredded Monterey Jack and cheddar cheeses. Mix thoroughly to distribute all ingredients evenly.
4. Assemble Enchiladas: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and spread a thin layer of white sauce on the bottom. Place about 1/3 cup of the chicken mixture along the center of each tortilla, roll them tightly, and arrange seam-side down in the prepared baking dish.
5. Top and Bake: Pour the remaining white sauce evenly over the rolled enchiladas, making sure each is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top. Bake uncovered in the preheated oven for 25-30 minutes until the sauce is bubbling and the cheese is golden and melted.
6. Rest and Serve: Remove the dish from the oven and let the enchiladas rest for 5 minutes to allow the sauce to set properly before serving. This ensures the enchiladas hold together and the flavors meld perfectly.

Notes

• Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
• For a spicier kick, add diced jalapeños or use spicy green chiles.
• If you prefer corn tortillas, warm and soften them before assembling to prevent cracking.
• This dish can be prepared a day ahead and baked just before serving for convenience.
• Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.

Keywords: chicken enchiladas, creamy white sauce, Mexican recipe, baked enchiladas, rotisserie chicken, Monterey Jack cheese, sour cream sauce