Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas are a comforting twist on a classic Mexican dish, featuring tender shredded chicken enveloped in soft tortillas and smothered in a rich, velvety white sauce. This recipe is perfect for a cozy dinner that’s both satisfying and full of flavor.

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: Make the roux by melting butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly until smooth and light golden.
2. Step 2: Gradually whisk in chicken broth, continuing to stir 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.
3. Step 3: In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix thoroughly.
4. Step 4: Preheat oven to 350°F. Grease a 9×13 baking dish and spread a thin layer of white sauce on the bottom.
5. Step 5: Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared dish.
6. Step 6: Pour the remaining white sauce evenly over the rolled enchiladas, then sprinkle with the remaining Monterey Jack and cheddar cheese.
7. Step 7: Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden. Let rest for 5 minutes before serving.

Tips & Variations

• For extra heat, add chopped jalapeños to the chicken mixture or sprinkle crushed red pepper flakes over the top before baking.
• Use homemade tortillas for a more authentic taste and texture.
• Swap out Monterey Jack with mozzarella for a different cheese flavor and stretch the recipe further.
• Serve with extra cilantro, sour cream, and a squeeze of lime for fresh accents.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or until heated through. This helps maintain the creamy sauce and prevents drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day ahead, cover, and refrigerate. Bake them when ready to serve, adding a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze creamy white chicken enchiladas?

Absolutely. Freeze assembled, unbaked enchiladas in an airtight container for up to 2 months. Thaw in the fridge overnight before baking as directed.

Creamy White Chicken Enchiladas Recipe

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5 from 133 reviews

These Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce made from a buttery roux, chicken broth, and sour cream, then baked with a cheesy Monterey Jack and cheddar topping until golden and bubbly. This dish offers a creamy, savory blend with a hint of cumin and fresh green chiles for a deliciously satisfying meal perfect for family dinners or entertaining guests.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8–10 enchiladas, serving 4-6 people 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortillas and 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 (from total 2 cups)
• 1/2 cup shredded cheddar cheese (from total 1 cup)

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

Cheese Topping

• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese

Instructions

1. Prepare the Roux: Melt the butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute while stirring constantly, until the mixture forms a smooth paste and turns a light golden color. This base is essential for the creamy white sauce.
2. Make the White Sauce: Gradually pour in the chicken broth to the roux, whisking continuously to avoid any lumps. Continue cooking and whisking until the sauce thickens and becomes smooth, which takes about 3-4 minutes. Remove the saucepan from heat and stir in the sour cream, ground cumin, salt, and pepper until the sauce is fully combined and creamy.
3. Combine the Filling: In a mixing bowl, mix together the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture (half Monterey Jack and cheddar). Make sure the filling is evenly combined to distribute all flavors.
4. Assemble the Enchiladas: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Spread a thin layer of the prepared white sauce on the bottom of the dish. Place approximately 1/3 cup of the chicken filling along the center of each tortilla, roll them up tightly, and arrange them seam-side down in the baking dish.
5. Top and Bake: Pour the remaining white sauce evenly over the assembled enchiladas, covering them completely. Sprinkle the remaining shredded Monterey Jack and cheddar cheese evenly over the top. Bake uncovered in the preheated oven for 25-30 minutes or until the sauce is bubbly around the edges and the cheese is melted and has a golden brown finish.
6. Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This resting time allows the sauce to set slightly for easier serving and a better texture.

Notes

• Rotisserie chicken works great for convenience, but you can use any cooked shredded chicken.
• If you prefer a spicier dish, consider adding chopped jalapeños or extra green chiles.
• Use freshly grated cheese for the best melting and flavor results.
• Letting the enchiladas rest after baking makes them easier to cut and serve.
• For a lighter version, substitute sour cream with Greek yogurt.

Keywords: White chicken enchiladas, creamy enchiladas, baked enchiladas, shredded chicken recipe, Mexican comfort food