Description

A comforting and creamy white chicken enchiladas recipe featuring tender shredded chicken, a rich homemade white sauce, and a blend of Monterey Jack and cheddar cheeses. Perfectly baked for a golden, bubbly finish, this dish is easy to prepare and ideal for meal prep or entertaining with delicious Southwestern flavors.

Ingredients

Scale

Enchiladas

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

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

Create the Creamy Base: Melt butter in a large saucepan over medium heat, then whisk in the all-purpose flour. Cook this roux for about 1 minute, stirring frequently to eliminate the raw flour taste and begin thickening.
Perfect the White Sauce: Gradually add the chicken broth to the roux while whisking constantly to avoid lumps. Continue cooking until the sauce is smooth and thickened. Remove the pan from heat and stir in the sour cream, cumin, salt, and pepper to achieve the signature creamy white enchilada sauce.
Prepare the Filling: In a mixing bowl, combine the shredded chicken, diced onion, diced green chiles, chopped cilantro, and 1 cup of the shredded cheese mixture (combining Monterey Jack and cheddar). Mix thoroughly to create a flavorful filling.
Assemble Your 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. Fill each flour tortilla with a generous amount of the chicken mixture, roll them tightly, and place them seam-side down in the baking dish, arranging them neatly side by side.
Top and Bake: Pour the remaining white sauce evenly over the assembled enchiladas, then sprinkle the remaining shredded Monterey Jack and cheddar cheeses generously on top. Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese has melted to a golden brown.
Rest and Serve: Remove the enchiladas from the oven and let them cool for at least 5 minutes. This resting period allows the sauce to set and the flavors to meld, making for a perfect, less messy serving experience.

Notes

These enchiladas can be assembled ahead of time, covered, and refrigerated for up to 24 hours before baking, ideal for meal prepping or entertaining.
Feel free to add jalapeños for extra heat, black beans for added protein and texture, or corn for a touch of sweetness.
If you want a spicier sauce, consider adding a pinch of cayenne pepper or chopped green chilies into the white sauce.
Use leftover cooked chicken or rotisserie chicken to save time in preparing the filling.
For a gluten-free option, substitute flour tortillas with corn tortillas and use gluten-free flour for the roux.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican

Keywords: white chicken enchiladas, creamy chicken enchiladas, baked enchiladas, homemade enchilada sauce, easy chicken dinner