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); To taste: Salt and pepper

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Why Make This Recipe

Creamy White Chicken Enchiladas are a delightful twist on a traditional Mexican favorite. They feature tender chicken, rich flavors, and a smooth, creamy sauce that’s perfect for easy weeknight dinners or special gatherings. This dish is comforting, satisfying, and sure to please everyone at your table. Plus, they are simple to prepare and can be customized to suit your taste!

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)
To taste: Salt and pepper

Directions

Melt butter in a large saucepan over medium heat. Whisk in 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 chicken broth to the roux, 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 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 the 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 chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
Pour the remaining white sauce evenly over rolled enchiladas, ensuring they’re 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 the enchiladas hot from the oven, garnished with extra cilantro, diced tomatoes, or a dollop of sour cream. You can also offer sides like Mexican rice or a fresh salad to round out your meal.

How to Store Creamy White Chicken Enchiladas

If you have leftovers, allow them to cool completely, then store them in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months. Just make sure to cover them well to prevent freezer burn.

Tips to Make Creamy White Chicken Enchiladas

Use rotisserie chicken for convenience and added flavor.
Feel free to add more veggies like bell peppers or corn to the filling for extra nutrition.
Experiment with different types of cheese for a unique taste – pepper jack can add a nice kick!
Don’t skip letting the enchiladas rest after baking; it helps the sauce thicken and makes them easier to serve.

Variation

For a lighter option, you can use whole wheat tortillas and low-fat cheese. You can also replace chicken with black beans for a vegetarian version.

FAQs

1. Can I make this recipe ahead of time?
Yes! You can prepare the enchiladas and sauce in advance, assemble them, and refrigerate. Just add a few extra minutes to the baking time if baking from cold.

2. Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a different texture and flavor. Just be sure to warm them up slightly before filling to make them more pliable.

3. What can I do with leftover white sauce?
Leftover white sauce can be used as a creamy dip for veggies or as a sauce for pasta dishes. Store it in the refrigerator for 3-4 days.