Name: Creamy White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8-10 flour tortillas (medium size); 3 cups cooked shredded chicken (rotisserie recommended); 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 cumin (ground); Salt and pepper (to taste)

Every time I think of Creamy White Chicken Enchiladas, I feel warm and cozy inside. There’s just something about creamy goodness wrapped in soft tortillas that makes you want to curl up with a plate of these. Whether it’s a busy weeknight dinner or a gathering with friends, this dish always impresses. Plus, it’s super easy to make! You get that rich, savory flavor without spending hours in the kitchen. Let’s roll up our sleeves and get cooking!

why make this recipe

These enchiladas are comforting and indulgent. You get creamy sauce, savory chicken, and the melted cheese that brings it all together. It’s a dish that feels special but is simple enough for any home cook. If you love the combination of cheese and chicken, this one’s for you. Plus, it uses ingredients you might already have on hand. Trust me; your family will ask for seconds!

how to make Creamy White Chicken Enchiladas

Ingredients:
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 (chopped)
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 cumin (ground)
to taste Salt and pepper

Creamy White Chicken Enchiladas

Directions:
First, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for just 1 minute. Stir constantly until it forms a smooth paste and turns a light golden color. This is your base for the velvety white sauce.

Then, gradually add the chicken broth to the roux while whisking continuously. This prevents any lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Once it’s thickened, remove it from heat and stir in the sour cream, cumin, salt, and pepper until it’s well combined.

In a mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix it thoroughly so that every bite is bursting with flavor.

Preheat your oven to 350°F. Spread a thin layer of white sauce on the bottom of a greased 9×13 baking dish. Take about 1/3 cup of the chicken mixture and place it down the center of each tortilla. Roll them tightly and arrange them seam-side down in the prepared dish.

Next, pour the remaining white sauce evenly over the rolled enchiladas, making sure they’re thoroughly covered. Sprinkle the rest of the Monterey Jack and cheddar cheese on top for that gorgeous, bubbly finish.

Bake uncovered at 350°F for 25-30 minutes. You’ll know it’s ready when the sauce is bubbling around the edges, and the cheese has melted and turned golden brown. Once done, let them rest for 5 minutes before serving. This helps the sauce set properly, making each bite just perfect.

how to serve Creamy White Chicken Enchiladas

Serve these creamy enchiladas hot from the oven. You can top them with extra cilantro, sour cream, or even some avocado for that extra freshness. They’re delicious on their own or paired with a light salad. Everyone will love digging into this dish!

how to store Creamy White Chicken Enchiladas

If you happen to have leftovers, that’s a win! Store any uneaten enchiladas in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave. Just make sure they’re heated through before enjoying again!

tips to make Creamy White Chicken Enchiladas

Use leftover chicken or rotisserie chicken to make it even easier.
Feel free to adjust the spices. Add more cumin or a pinch of chili powder for an extra kick!
Make ahead! Assemble the enchiladas, cover them tightly, and keep them in the fridge for up to a day before baking.

variation (if any)

If you want a twist, you can substitute the chicken with shredded beef or even veggies like zucchini and bell peppers for a delicious vegetarian version. The creamy sauce works beautifully with different fillings!

Creamy White Chicken Enchiladas

FAQs

Can I freeze these enchiladas?
Yes! Just assemble them and cover tightly. Freeze them before baking. When you’re ready to eat, thaw in the fridge overnight and bake as directed.

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well, but they can be a bit more fragile. Just warm them slightly before filling to prevent tearing.

What if I can’t find green chiles?
No worries! You can skip them, or if you like a little heat, try using diced jalapeños or a bit of salsa instead.

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