Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8-10 flour tortillas (medium size); 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 cumin (ground); Salt and pepper to taste

Delicious creamy white chicken enchiladas topped with cheese and green onions

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Why Make This Recipe

Creamy White Chicken Enchiladas are a fantastic choice for a cozy dinner. They are simple to make, full of flavor, and loved by everyone. Whether you are cooking for family or hosting friends, this dish always impresses. Plus, it’s a great way to use leftover chicken, especially if you have rotisserie chicken on hand!

How to Make Creamy White Chicken Enchiladas

Ingredients

8-10 flour tortillas (medium size)
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 cumin (ground)
Salt and pepper to taste

Directions

In a large saucepan, melt the butter 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 creates the foundation for your velvety white sauce.
Gradually add the chicken broth to the roux while whisking constantly to prevent 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 perfectly combined.
In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Preheat your oven to 350°F. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking 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.
Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling around the edges and the cheese is melted and golden brown.
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set properly.

How to Serve Creamy White Chicken Enchiladas

Serve these enchiladas hot from the oven. You can top them with additional cilantro, diced avocado, or a dollop of sour cream for extra flavor. Pair them with a side of Mexican rice or a fresh salad to round out the meal.

How to Store Creamy White Chicken Enchiladas

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. You can also freeze the enchiladas before baking them. Just cover them tightly and freeze for up to 3 months. When you’re ready to enjoy them, bake from frozen, adding extra time to the cooking.

Tips to Make Creamy White Chicken Enchiladas

Use rotisserie chicken to save time. It adds great flavor, and you won’t have to cook the chicken yourself.
Feel free to adjust the cheese types based on your preference or what you have on hand.
For a bit of spice, consider adding some diced jalapeños to the chicken mixture.

Variation

For a vegetarian alternative, you can replace the chicken with black beans or sautéed vegetables. This keeps the creamy texture while catering to different dietary needs.

FAQs

Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas. Just be sure to soften them by briefly warming them to prevent cracking.

Can I make the white sauce ahead of time?
Yes, you can prepare the white sauce in advance. Store it in the fridge until you’re ready to use it.

What can I serve with Creamy White Chicken Enchiladas?
These enchiladas go well with rice, beans, or a simple green salad for a complete meal. Enjoy!