Description

Creamy White Chicken Enchiladas combine tender flour tortillas filled with juicy shredded chicken, cheese, and a flavorful blend of green chiles, onion, and cilantro, all smothered in a luscious homemade creamy white sauce. Baked to bubbly perfection, this dish delivers comforting, restaurant-quality Tex-Mex flavor with a rich, velvety sauce that makes every bite unforgettable.

Ingredients

Filling Ingredients

8-10 medium flour tortillas
3 cups cooked shredded chicken (rotisserie recommended)
1 cup shredded Monterey Jack cheese (for filling)
½ cup shredded cheddar cheese (for filling)
½ cup diced green chiles (canned or fresh)
¼ cup chopped fresh cilantro
1 small onion, diced

White Sauce Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream (room temperature)
½ teaspoon ground cumin
Salt and pepper to taste
1 cup shredded Monterey Jack cheese (for topping)
½ cup shredded cheddar cheese (for topping)

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Instructions

Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly until the mixture becomes a smooth paste and turns light golden. This step forms the foundation for your creamy white sauce.
Prepare the White Sauce: Slowly pour in the chicken broth to the roux, whisking continuously to prevent lumps. Keep whisking until the sauce thickens and becomes smooth, about 3-4 minutes. Remove the saucepan from the heat and stir in the sour cream, cumin, salt, and pepper until fully combined and creamy.
Combine Filling Ingredients: In a mixing bowl, combine shredded chicken, diced onion, green chiles, chopped cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix well to evenly distribute all flavors throughout the filling.
Preheat Oven and Prepare Baking Dish: 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 evenly across the bottom.
Assemble Enchiladas: Place about ⅓ cup of the chicken filling down the center of each tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish in a single layer.
Top with Sauce and Cheese: Pour the remaining white sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top to create a golden, bubbly crust when baked.
Bake: Bake uncovered in the preheated oven for 25-30 minutes, or until the sauce is bubbling around the edges and the top cheese is melted and golden brown.
Rest Before Serving: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This resting period helps the sauce set, making it easier to slice and enjoy.

Notes

Achieving the perfect white sauce consistency is key—it should coat the back of a spoon but not be overly thick; keep extra chicken broth handy to thin it if necessary.
Allow the enchiladas to rest for 5 minutes after baking; this ensures the sauce sets properly for neat slices.
Using rotisserie chicken is a quick and flavorful option for the filling but feel free to use freshly cooked shredded chicken.
Adjust seasoning to taste, especially salt and pepper, to match your preferences.