Name: Creamy White Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8-10 flour tortillas (medium size); 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 cumin (ground); Salt and pepper to taste

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Why Make This Recipe

Creamy White Chicken Enchiladas are a comforting and delicious dish that pleases everyone. They are easy to make and perfect for a family dinner or a gathering with friends. The creamy sauce combined with tender chicken and melted cheese makes each bite irresistible. Plus, this recipe can be made with rotisserie chicken, saving you time in the kitchen.

How to Make Creamy White Chicken Enchiladas

Ingredients:

8-10 flour tortillas (medium size)
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 cumin (ground)
to taste: salt and pepper

Directions:

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat the oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they’re completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

Serve these enchiladas warm, straight from the oven. You can top them with extra chopped cilantro, sliced jalapeños, or a dollop of sour cream for added flavor. Pair them with a side of rice or a simple salad to complete the meal.

How to Store Creamy White Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the enchiladas before baking. Just cover the dish tightly with plastic wrap and foil. When you’re ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time.

Tips to Make Creamy White Chicken Enchiladas

Use fresh herbs for a brighter flavor, especially cilantro.
Don’t skip the resting time after baking. It helps the sauce set and makes serving easier.
Feel free to adjust the heat level by adding more or fewer green chiles.

Variation

You can customize these enchiladas by adding black beans, corn, or different cheeses according to your taste. For a lighter version, use whole wheat tortillas and reduced-fat cheese.

FAQs

1. Can I use canned chicken?
Yes, you can use canned chicken if you prefer. Just drain it well before shredding.

2. How do I reheat leftovers?
Reheat leftovers in the microwave or in a preheated oven at 350°F until warmed through.

3. Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas, cover them, and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the bake time if they are cold from the fridge.

Creamy White Chicken Enchiladas

Author: pedro
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: None

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Description

These creamy white chicken enchiladas are easy to make, comforting, and perfect for family dinners. The combination of tender chicken and melted cheese creates an irresistible dish.

Ingredients

Scale

8–10 flour tortillas (medium size)
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 cumin (ground)
Salt and pepper to taste

Instructions

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese. Mix thoroughly.
Preheat the oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down.
Pour the remaining white sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top.
Bake uncovered at 350°F for 25-30 minutes until bubbling and golden brown. Let rest for 5 minutes before serving.

Notes

Serve warm with optional toppings like chopped cilantro, sliced jalapeños, or sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican