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–+ servings

Creamy White Chicken Enchiladas

These creamy white chicken enchiladas feature soft flour tortillas filled with shredded chicken and a rich white sauce, topped with melted cheese, making them a perfect comfort food for gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

For the enchiladas
  • 8-10 medium flour tortillas Warming them makes rolling easier.
  • 3 cups cooked, shredded chicken Use rotisserie or poached chicken.
  • 2 cups shredded Monterey Jack cheese Divided, for filling and topping.
  • 1 cup shredded cheddar cheese Divided, for filling and topping.
  • 1/2 cup diced green chiles Canned or fresh; mild.
  • 1/4 cup chopped fresh cilantro
  • 1 small onion, diced
For the white sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream At room temperature.
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Melt butter in a large saucepan over medium heat.
  3. Add the flour and whisk continuously for about 1 minute until it turns light golden and smells slightly toasty.
  4. Slowly pour in the chicken broth while whisking to avoid lumps. Simmer for 3 to 4 minutes until thickened.
  5. Remove from heat and stir in the sour cream, cumin, and salt and pepper to taste.
  6. In a large bowl, mix the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the shredded cheeses.
Assembly
  1. Spread a thin layer of the white sauce across the bottom of the prepared baking dish.
  2. Place about 1/3 cup of the chicken mixture in the center of each warmed tortilla and roll tightly, seam-side down.
  3. Pour the remaining white sauce over the rolled enchiladas so they are mostly covered.
  4. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top.
Baking
  1. Bake uncovered for 25 to 30 minutes until the sauce is bubbling and cheese is melted and golden.
  2. Let the enchiladas rest for 5 minutes before serving.

Nutrition

Serving: 1Calories: 490kcalCarbohydrates: 38gProtein: 30gFat: 24gSaturated Fat: 14gSodium: 780mgFiber: 2gSugar: 2g

Notes

For best results, use room-temperature sour cream and prevent soggy tortillas by warming them briefly. This dish keeps well for leftovers and can be reheated in the oven or microwave.

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