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Creamy White Chicken Enchiladas

Indulge in these creamy white chicken enchiladas filled with savory chicken and topped with a velvety sauce—perfect for a quick, family-friendly meal.
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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 into two portions
  • 1 cup shredded cheddar cheese Divided into two portions
  • 1/2 cup diced green chiles Canned or fresh
  • 1/4 cup chopped fresh cilantro For garnish
  • 1 small onion (diced)
  • 3 tablespoons butter For the white sauce
  • 3 tablespoons all-purpose flour For the roux
  • 2 cups chicken broth For the white sauce
  • 1 cup sour cream Room temperature
  • 1/2 teaspoon cumin (ground)
  • Salt and pepper to taste

Method
 

Cooking
  1. In a large saucepan over medium heat, melt the butter.
  2. Whisk in the flour and cook for 1 minute, stirring constantly until it forms a smooth, light golden paste.
  3. Gradually add chicken broth to the roux. Whisk constantly to avoid lumps until the sauce thickens, about 3-4 minutes. Remove from heat.
  4. Add sour cream, cumin, salt, and pepper to the sauce. Stir until perfectly combined.
  5. In a mixing bowl, toss together shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese.
  6. Preheat your oven to 350°F (175°C). Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
  7. Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the dish.
  8. Pour the remaining white sauce over the tortillas, ensuring they’re completely covered. Sprinkle with remaining cheese.
  9. Bake uncovered for 25-30 minutes until the sauce is bubbling and cheese is melted and golden brown. Let rest for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. These enchiladas also freeze well.