Creamy White Chicken Enchiladas Recipe
Creamy White Chicken Enchiladas feature tender shredded chicken mixed with cheese, green chiles, onions, and fresh cilantro, all wrapped in soft flour tortillas and smothered in a luscious homemade velvety white sauce. Baked until bubbly and golden, this comforting Tex-Mex dish is perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
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
- Prepare Roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minute until a smooth paste forms and turns light golden. This roux serves as the base for the white sauce.
- Make White Sauce: Gradually whisk in chicken broth to the roux, mixing continuously to avoid lumps. Continue whisking for 3-4 minutes until the sauce thickens and is smooth. Remove from heat, then stir in sour cream, ground cumin, salt, and pepper until fully combined for a creamy, flavorful sauce.
- Combine Filling: In a large mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and half of the combined Monterey Jack and cheddar cheese. Mix thoroughly to evenly distribute the ingredients for a delicious filling.
- Assemble Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of the white sauce on the bottom of the dish. Place about 1/3 cup of the chicken mixture down the center of each tortilla, then roll it tightly. Arrange the rolled enchiladas seam-side down in the prepared dish.
- Top and Bake: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top to create a golden cheesy crust.
- Bake: Bake uncovered at 350°F (175°C) for 25-30 minutes, or until the sauce is bubbling along the edges and the cheese on top is melted and golden brown.
- Rest and Serve: Remove from the oven and let the enchiladas rest for 5 minutes before serving, allowing the sauce to set for perfect slicing and serving.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Ensure sour cream is at room temperature when adding to the sauce to prevent curdling.
- You can adjust the amount of green chiles based on desired heat level.
- For a spicier kick, add a pinch of cayenne or hot sauce to the white sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Try substituting flour tortillas with gluten-free tortillas if needed.
Keywords: White Chicken Enchiladas, Creamy Enchiladas, Chicken Recipes, Mexican Dinner, Baked Enchiladas, Comfort Food
