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Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas

Rich, comforting white chicken enchiladas made with a homemade creamy sauce, tender shredded chicken, green chiles, and melted Monterey Jack and cheddar cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Dinner, Main Dish
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8–10 flour tortillas medium size
  • 3 cups cooked shredded chicken rotisserie works well
  • 2 cups Monterey Jack cheese shredded, divided
  • 1 cup cheddar cheese shredded, divided
  • 1/2 cup green chiles diced, canned or fresh
  • 1/4 cup fresh cilantro chopped
  • 1 small onion diced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream room temperature
  • 1/2 tsp ground cumin
  • salt and pepper to taste

Method
 

  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
  2. Gradually whisk in chicken broth. Cook 3–4 minutes until thickened and smooth.
  3. Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined.
  4. In a bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup of the shredded cheese.
  5. Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a greased 9x13-inch baking dish.
  6. Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in dish.
  7. Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheeses.
  8. Bake uncovered for 25–30 minutes until bubbly and golden.
  9. Rest 5 minutes before serving for best texture.

Notes

Serve with Spanish rice, refried beans, or a fresh green salad. These enchiladas also freeze well before baking.