Name: Creamy White Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 8-10 flour tortillas; 3 cups cooked shredded chicken; 2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; ½ cup diced green chiles; ¼ cup chopped fresh cilantro; 1 small onion, diced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; ½ teaspoon cumin; Salt and pepper to taste; Jalapeños for heat; Black beans for heartiness; Corn for extra sweetness and texture

Introduction

This creamy white chicken enchiladas recipe is a comforting twist on a classic favorite. Tender shredded chicken wrapped in flour tortillas, smothered in a rich, tangy white sauce, and baked with two kinds of cheese creates a deliciously satisfying meal. It’s perfect for a cozy dinner or entertaining guests.

A white baking dish filled with about three layers of rolled enchiladas that are golden brown on the edges. The top layer is covered with melted cheese that is creamy white with some light brown spots and a slightly bubbly texture. Scattered fresh green parsley leaves are sprinkled evenly over the melted cheese, adding a pop of color. The dish sits on a white marbled surface with some parsley leaves at the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 flour tortillas

3 cups cooked shredded chicken

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

½ cup diced green chiles

¼ 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
½ teaspoon cumin
Salt and pepper to taste

Optional Extras:

Jalapeños for heat
Black beans for heartiness
Corn for extra sweetness and texture

Instructions

Step 1: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly to form a roux.

Step 2: Gradually add chicken broth while whisking constantly. Continue to cook until the sauce is smooth and thickened.

Step 3: Remove the sauce from heat. Stir in sour cream, cumin, salt, and pepper until fully combined. This is your creamy white enchilada sauce.

Step 4: In a large bowl, mix shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheese.

Step 5: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and spread a thin layer of the white sauce over the bottom.

Step 6: Spoon the chicken mixture evenly onto each tortilla. Roll each tortilla tightly and place seam-side down in the baking dish.

Step 7: Pour the remaining white sauce over the rolled tortillas. Sprinkle the remaining cheese evenly on top.

Step 8: Bake in the preheated oven for 25–30 minutes, until the sauce is bubbly and the cheese is golden.

Step 9: Let the enchiladas rest for about 5 minutes before serving to allow the sauce to set and prevent it from being too runny.

Tips & Variations

Add jalapeños to the chicken mixture for a spicy kick, or include black beans and corn for added texture and heartiness.

Use rotisserie chicken to save time and add extra flavor.

For a lighter version, substitute sour cream with Greek yogurt.

Garnish with extra cilantro, sliced avocado, or a squeeze of lime for freshness.

FAQs

Can I make these white chicken enchiladas ahead of time?

Absolutely! You can fully assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. This makes it an excellent option for meal prep or entertaining.

Can I freeze white chicken enchiladas?

Yes, these enchiladas freeze well. Assemble and place in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.