Creamy Chicken Enchiladas with White Sauce and Cheddar Recipe
This Creamy Chicken Enchiladas recipe features tender shredded chicken blended with savory cheeses, green chiles, and fresh cilantro wrapped in warm flour tortillas, topped with a rich, velvety white sauce and baked to golden perfection. Ideal for a comforting and flavorful weeknight dinner or gathering.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
For the Filling
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie works great)
- 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
For the 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
Additional Cheese Topping
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
Instructions
- Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in the flour and continue to cook, stirring constantly, for about 1 minute until the mixture forms a smooth paste and turns a light golden color. This mixture serves as the base for the creamy white sauce.
- Prepare the White Sauce: Gradually pour the chicken broth into the roux while whisking continuously to avoid lumps. Keep 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. Mix thoroughly for a creamy sauce.
- Combine the Filling: In a mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the mixed Monterey Jack and cheddar cheese. Mix well to ensure the flavors are evenly distributed throughout the filling.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread a thin layer of the white sauce evenly across the bottom of the dish. Place about 1/3 cup of the chicken filling down the center of each tortilla, roll it up tightly, and arrange the rolled tortillas seam-side down in the prepared baking dish.
- Add the Topping: Pour the remaining white sauce evenly over the arranged enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top to create a golden, bubbly finish after baking.
- Bake and Serve: Bake the enchiladas uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown. Remove from the oven and let the dish rest for 5 minutes before serving, allowing the sauce to set properly for easy serving.
Notes
- You can substitute rotisserie chicken with any cooked shredded chicken.
- Adjust the spiciness by using milder or hotter green chiles based on preference.
- Use gluten-free flour to make the roux if gluten sensitivity is a concern.
- Room temperature sour cream ensures a smoother sauce without curdling.
- Leftover enchiladas can be refrigerated for 3 days or frozen for up to 2 months.
Keywords: Creamy chicken enchiladas, baked enchiladas, Mexican casserole, creamy white sauce enchiladas, shredded chicken recipe
