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Creamy White Chicken Enchiladas Your New Family Favorite

Creamy White Chicken Enchiladas with Velvety Sauce are a comforting crowd-pleaser perfect for family meals or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas
  • 6 medium-sized Flour Tortillas
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a quick option
  • 1 cup Monterey Jack Cheese Add pepper jack for heat
  • 1/2 cup Cheddar Cheese Choose mild or sharp based on preference
  • 1 can Green Chiles Canned or fresh
  • 1/4 cup Cilantro Substitute parsley if desired
  • 1/2 cup Onion Finely diced
For the White Sauce
  • 4 tablespoons Butter Substitute olive oil for healthier option
  • 1/4 cup All-Purpose Flour Try gluten-free if needed
  • 2 cups Chicken Broth Low-sodium preferred
  • 1 cup Sour Cream Use cashew cream for dairy-free option
  • 1 teaspoon Cumin Adjust to taste
  • to taste Salt & Pepper Essential for seasoning

Equipment

  • Medium saucepan
  • Large mixing bowl
  • 9x13 inch baking dish
  • whisk
  • Greased spatula

Method
 

Step-by-Step Instructions for Creamy White Chicken Enchiladas
  1. In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour, stirring continuously for about 1 minute to form a roux. Gradually add chicken broth, whisking briskly to prevent lumps. Cook for 3-4 minutes until sauce thickens.
  2. Remove saucepan from heat and stir in sour cream, cumin, and salt and pepper to taste. Mix until fully combined and creamy.
  3. In a large mixing bowl, combine shredded chicken, diced onion, green chiles, and cilantro. Stir in Monterey Jack cheese and cheddar cheese until evenly distributed.
  4. Preheat your oven to 350°F (175°C). Spread white sauce evenly across the bottom of a greased baking dish.
  5. Warm the flour tortillas, spoon chicken filling into each, roll tightly, and place seam-side down into the baking dish.
  6. Pour remaining white sauce over the enchiladas and sprinkle with remaining cheese.
  7. Bake uncovered for 25-30 minutes until bubbly and golden brown. The aroma will fill your kitchen!
  8. Let the enchiladas rest for about 5 minutes before serving. Garnish with additional cilantro if desired.

Notes

These enchiladas can be made ahead of time and frozen. Allow to cool completely before storing. They can be reheated in the oven at 350°F for best results.