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Creamy White Chicken Enchiladas

Savor these creamy, cheesy enchiladas filled with shredded chicken and green chiles, all bathed in a velvety white sauce. Perfect for a busy weeknight or a cozy dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8-10 pieces 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)
For the white sauce
  • 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
  • to taste Salt and pepper

Method
 

Preparation of White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
  4. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Filling and Assembly
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
  2. Preheat oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish.
  3. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  4. Pour remaining white sauce evenly over rolled enchiladas, ensuring they’re completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Baking
  1. Bake uncovered at 350°F (175°C) for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown.
  2. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

Notes

Use rotisserie chicken for a time-saver. Adjust spice with jalapeños or hot sauce if desired. Assemble enchiladas ahead of time and store in the fridge for easy baking later. Leftovers can be refrigerated for 3-4 days or frozen.