Name: Creamy White Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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; 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

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Introduction

Creamy White Chicken Enchiladas are a delicious twist on a classic favorite, featuring tender shredded chicken wrapped in soft tortillas and smothered in a rich, velvety white sauce. This comforting dish combines the mild flavors of Monterey Jack and cheddar cheeses with a hint of cumin and fresh cilantro for a perfect balance.

The image shows a close-up of three rolled tortillas layered side by side in a dark baking tray. They are covered with a creamy white sauce that is slightly browned and bubbly on top, giving a smooth and cheesy texture. Small bright green chopped herbs are sprinkled evenly over the sauce, adding contrast to the creamy white layer. The edges of the tortillas peek through the sauce, showing a soft beige color. The background includes a white marbled surface with a blurred hint of a small bowl of green herbs. Photo taken with an iphone --ar 4:5 --v 7

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

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 is the base for your white sauce.
Step 2: Gradually whisk in chicken broth to the roux, stirring continuously to avoid 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 well combined.
Step 3: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheeses. Mix thoroughly to evenly distribute the ingredients.
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.
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.
Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, fully covering them. Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the top.
Step 7: Bake uncovered for 25-30 minutes until the sauce is bubbly and the cheese is melted and golden brown. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

For extra flavor, add a splash of lime juice or some chopped jalapeños to the chicken mixture.
Use corn tortillas for a gluten-free alternative, but warm them first to prevent cracking when rolling.
You can substitute the chicken broth in the sauce with vegetable broth for a lighter taste.
Top with sliced avocado or a dollop of guacamole for added creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes or until heated through. You can also microwave portions on medium power, covered, to retain moisture.

How to Serve

The image shows a baking tray filled with three rolled enchiladas, covered in a thick, melted layer of golden brown cheese that has bubbly spots of light to deeper orange colors. The enchiladas underneath appear soft and slightly folded, light beige in color, peeking through the cheese in some spots. The dish is garnished with finely chopped green cilantro leaves scattered across the surface, adding a fresh touch of color. The tray rests on a white marbled texture surface, with part of a white towel visible in the corner and a blurred background with hints of white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance. Cover and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a tangy, healthier option, or use cream cheese softened to maintain the creamy texture.