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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas are a comforting dish featuring rich white sauce, tender chicken, and melty cheese, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked shredded chicken Rotisserie chicken works great.
  • 1 small onion, diced
  • 1/2 cup diced green chiles Canned or fresh.
  • 1/4 cup chopped fresh cilantro
  • 1 cup Monterey Jack cheese, shredded Use 1 cup for filling, 1 cup for topping.
  • 1 cup cheddar cheese, shredded Use 1 cup for filling, 1 cup for topping.
For the White Sauce
  • 3 tablespoons butter For making the white sauce.
  • 3 tablespoons all-purpose flour For roux.
  • 2 cups chicken broth For white sauce.
  • 1 cup sour cream At room temperature.
  • 1/2 teaspoon ground cumin
  • Salt and pepper To taste.
For the Enchiladas
  • 8-10 pieces flour tortillas Medium size.

Method
 

Making the White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly.
  3. Gradually add chicken broth, whisking constantly until smooth and thickened, about 3-4 minutes.
  4. Remove from heat and stir in sour cream, cumin, salt, and pepper.
Preparing the Filling
  1. In a mixing bowl, combine chicken, onion, green chiles, cilantro, and 1 cup of cheese mixture.
Assembling the Enchiladas
  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Spread a thin layer of white sauce in the bottom of the dish.
  3. Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.
Baking
  1. Pour remaining white sauce over rolled enchiladas and sprinkle with remaining cheeses.
  2. Bake uncovered for 25-30 minutes until bubbly and golden.
  3. Let rest for 5 minutes before serving.

Notes

Feel free to customize with different spices or cheeses. Perfect for leftovers or prepare in advance.