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Creamy White Chicken Enchiladas

These Creamy White Chicken Enchiladas are soft, rich, and easy to make, featuring tender chicken, a smooth white sauce, and melty cheese for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the White Sauce
  • 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
For the Filling and Topping
  • 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

Method
 

Prepare the White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
  4. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
  5. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the Filling
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
  2. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
Assemble and Bake
  1. Preheat oven to 350°F.
  2. Spread a thin layer of white sauce in bottom of greased 9x13 baking dish.
  3. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
  4. Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered.
  5. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
  6. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown.
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

To store: cool enchiladas to room temperature and cover. Refrigerate up to 3-4 days. To freeze before baking, assemble in a freezer-safe dish and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.