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Creamy White Chicken Enchiladas

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These creamy white chicken enchiladas are a comforting dish filled with shredded chicken, a velvety white sauce, and topped with melted cheese—perfect for family dinners.

Ingredients

Scale
  • 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 ground cumin
  • to taste salt and pepper

Instructions

  1. 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.
  2. Add chicken broth gradually to the roux, whisking constantly to prevent lumps until the sauce thickens, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper.
  3. Combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of cheese in a mixing bowl to create a filling.
  4. Preheat your oven to 350°F (175°C).
  5. Spread a thin layer of white sauce in the bottom of a greased 9×13 baking dish. Place about 1/3 cup chicken mixture in each tortilla, roll tightly, and arrange seam-side down.
  6. Pour the remaining white sauce evenly over the rolled enchiladas.
  7. Sprinkle the remaining Monterey Jack and cheddar cheese on top.
  8. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
  9. Remove from the oven and let rest for 5 minutes before serving.

Notes

Pairs well with a refreshing side salad and tortilla chips.

Nutrition

Find it online: https://www.nailzspa.com/creamy-white-chicken-enchiladas-recipe/

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