Creamy White Chicken Enchiladas
This creamy white chicken enchiladas recipe features a rich, velvety white sauce coating tender shredded chicken and gooey cheese, perfect for a comforting weeknight meal.
Ingredients
For the Chicken Filling
- 3 cups cooked shredded chicken (rotisserie works great) Use dark and white meat mixed for better texture.
- 1 small onion (diced)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese (divided) Use freshly shredded for best melting results.
- 1 cup shredded cheddar cheese (divided) Use freshly shredded for best melting results.
- 8-10 pieces flour tortillas (medium size) Warm tortillas if they crack when rolling.
For the White Sauce
- 3 tablespoons butter For the sauce.
- 3 tablespoons all-purpose flour For the roux.
- 2 cups chicken broth For the white sauce.
- 1 cup sour cream (room temperature) Full-fat gives the richest texture.
- 1/2 teaspoon cumin (ground)
Instructions
Make the Roux and Start the White Sauce
- Melt butter in a large saucepan over medium heat, then whisk in the flour and cook for about 1 minute until smooth and slightly golden.
Whisk in the Chicken Broth
- Gradually add the chicken broth while whisking continuously until the sauce thickens, about 3-4 minutes.
Finish the White Sauce
- Stir in sour cream, cumin, and salt and pepper off the heat until smooth. Adjust seasoning to taste.
Prepare the Chicken Filling
- In a bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup each of cheeses. Mix evenly.
Assemble the Enchiladas
- Preheat oven to 350°F. Grease a 9x13-inch baking dish and spread a thin layer of white sauce in the bottom.
- Fill each tortilla with 1/3 cup of chicken mixture, roll tightly, and place seam-side down in the dish.
Top, Bake, and Rest
- Pour remaining white sauce over enchiladas, top with remaining cheeses, and bake uncovered for 25-30 minutes until bubbly. Let rest for 5 minutes before serving.
Notes
Use warm tortillas to prevent cracking. Assemble enchiladas and refrigerate for up to 24 hours prior to baking for better flavor melding.