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Creamy White Chicken Enchiladas

Delightfully creamy and cheesy, these white chicken enchiladas are a quick and budget-friendly dinner option that the whole family will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 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)
White Sauce
  • 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 cumin (ground)
  • Salt and pepper to taste

Method
 

Preparation of White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps.
  4. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
  5. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Preparation of Filling
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
  2. Mix thoroughly to create a well-distributed filling.
Assembly and Baking
  1. Preheat the oven to 350°F.
  2. Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
  3. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  4. Pour the remaining white sauce evenly over rolled enchiladas.
  5. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
  6. Bake uncovered at 350°F for 25-30 minutes until the sauce is bubbling and the cheese is melted and golden brown.
  7. Remove from the oven and let rest for 5 minutes before serving.

Notes

Serve hot garnished with chopped cilantro or sour cream. Can be paired with simple salad, refried beans, or Mexican rice.