Print

Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas Recipe
Print Recipe

★★★★★

5 from 29 reviews

Creamy White Chicken Enchiladas are a delicious twist on classic enchiladas featuring tender shredded chicken, a creamy white sauce made from a butter and flour roux blended with chicken broth and sour cream, and a blend of Monterey Jack and cheddar cheese. This comforting dish is baked until bubbly and golden, perfect for family dinners or gatherings.

Ingredients

Scale

For the Enchiladas:

  • 8–10 medium flour tortillas
  • 3 cups cooked shredded chicken (rotisserie chicken 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

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

Instructions

  1. Prepare the Roux: Melt butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This forms the base of the creamy white sauce.
  2. Make the White Sauce: Gradually add chicken broth to the roux, whisking constantly to avoid lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat, then stir in sour cream, ground cumin, salt, and pepper until the sauce is perfectly blended.
  3. Mix the Filling: In a mixing bowl, combine shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheese. Mix thoroughly to ensure the filling is flavorful and evenly distributed.
  4. Assemble the Enchiladas: Preheat your 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, roll them tightly, and arrange seam-side down in the prepared dish.
  5. Top with Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the remaining shredded Monterey Jack and cheddar cheese evenly on top.
  6. Bake: Bake the enchiladas uncovered at 350°F (175°C) for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and golden brown.
  7. Rest and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving to allow the sauce to set properly and to enhance flavors.

Notes

  • Using rotisserie chicken speeds up prep and adds flavor, but you can also cook and shred your own chicken breasts.
  • Make sure the sour cream is at room temperature to prevent the sauce from curdling when added to the hot roux.
  • For extra spice, add diced jalapeños or a pinch of cayenne pepper to the filling.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • You can substitute flour tortillas with gluten-free tortillas to make this dish gluten-free.
  • Chilling the white sauce slightly before assembling may help it thicken and spread better over the tortillas if needed.

Nutrition

Keywords: chicken enchiladas, white chicken enchiladas, creamy enchiladas, baked chicken recipe, Mexican food, comfort food

Find it online: https://cheframiflavor.com/creamy-white-chicken-enchiladas-recipe/