Description
Creamy White Chicken Enchiladas are a rich, cheesy, and comforting Mexican-inspired dish. Tender shredded chicken is wrapped in soft flour tortillas, smothered in a smooth white sauce, and baked with melted Monterey Jack and cheddar cheese for a crowd-pleasing dinner.
Ingredients
- 8–10 medium flour tortillas
- 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
- 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 ground cumin
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth until smooth. Stir in sour cream, cumin, salt, and pepper. Cook until sauce is thickened.
- In a mixing bowl, combine shredded chicken, 1 cup Monterey Jack, 1/2 cup cheddar, green chiles, onion, and cilantro.
- Fill each tortilla with chicken mixture, roll up, and place seam-side down in prepared baking dish.
- Pour white sauce evenly over enchiladas. Top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden on top.
Notes
- For extra flavor, add a pinch of cayenne or smoked paprika to the sauce.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
- Can be served with Mexican rice or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican