Description
Creamy White Chicken Enchiladas are a deliciously comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce, and topped with melted Monterey Jack and cheddar cheese. Baked to perfection, this recipe offers a perfect balance of creamy textures and flavorful spices, ideal for a satisfying family dinner or entertaining guests.
Ingredients
Scale
Enchiladas Filling
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
White Sauce (Sour Cream Sauce)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (room temperature)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Make Roux: Melt butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute while stirring constantly until the mixture forms a smooth paste and turns a light golden color. This roux is the base for the creamy white sauce.
- Prepare White Sauce: Gradually pour the chicken broth into the roux, whisking continuously to avoid lump formation. Continue to whisk and cook until the sauce thickens and becomes smooth, approximately 3-4 minutes. Remove the saucepan from heat and stir in the sour cream, ground cumin, salt, and pepper until fully combined and creamy.
- Combine Filling: In a mixing bowl, combine shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the combined shredded Monterey Jack and cheddar cheeses. Mix thoroughly so that all ingredients are evenly distributed for a flavorful filling.
- Assemble Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the prepared white sauce on the bottom. Place about 1/3 cup of the chicken mixture down the center of each flour tortilla, roll them tightly, and arrange each rolled enchilada seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas, making sure they are completely covered. Sprinkle the rest of the shredded Monterey Jack and cheddar cheese over the top to create a deliciously cheesy crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25-30 minutes or until the sauce is bubbling around the edges and the cheese topping is melted and golden brown. Once baked, remove from oven and allow to rest for 5 minutes before serving to let the sauce set properly for best texture.
Notes
- Use rotisserie chicken for a time-saving and flavorful option.
- The white sauce can be adjusted in thickness by adding more or less chicken broth as preferred.
- For a spicier version, add chopped jalapeños or increase the amount of green chiles.
- Make sure sour cream is at room temperature to prevent curdling when mixing into the hot sauce.
- Letting the enchiladas rest before serving helps the sauce to thicken and soak into the tortillas, enhancing the texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, creamy white sauce enchiladas, baked chicken enchiladas, Mexican chicken recipe, cheesy enchiladas
