Go Back

Creamy White Chicken Enchiladas

Tender shredded chicken wrapped in flour tortillas and smothered in homemade creamy white sauce for an easy, comforting dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 medium flour tortillas burrito-sized or fajita-sized
  • 3 cups cooked shredded chicken rotisserie chicken works great
  • 2 cups shredded Monterey Jack cheese divided
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup diced green chiles canned or fresh, mild or medium
  • 1/4 cup chopped fresh cilantro
  • 1 small onion diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth low-sodium preferred
  • 1 cup sour cream room temperature
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Equipment

  • Large saucepan
  • whisk
  • 9x13-inch baking dish
  • mixing bowl

Method
 

  1. Melt butter in a large saucepan over medium heat. Once foaming, whisk in flour and cook for 1 minute, stirring constantly, until smooth and lightly golden. This is your roux.
  2. Gradually add chicken broth while whisking continuously. Pour slowly to prevent lumps. Keep whisking as the sauce heats and thickens, about 3-4 minutes. The sauce should coat the back of a spoon.
  3. Remove from heat and stir in room temperature sour cream, cumin, salt, and pepper until fully combined and smooth. If the sauce is too thick, thin with a splash more broth. Set aside.
  4. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture (mix of Monterey Jack and cheddar). Stir until evenly distributed.
  5. Preheat oven to 350°F (175°C).
  6. Spread a thin layer of white sauce (about 1/2 cup) across the bottom of a greased 9x13-inch baking dish.
  7. Warm tortillas wrapped in a damp paper towel in the microwave for 20-30 seconds to make them pliable. Working one at a time, place about 1/3 cup chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Arrange enchiladas snugly next to each other.
  8. Pour remaining white sauce evenly over all the enchiladas, making sure each one is covered. Use a spoon to spread sauce if needed.
  9. Sprinkle remaining Monterey Jack and cheddar cheese generously over the top.
  10. Bake uncovered for 25-30 minutes until sauce is bubbling around the edges and cheese is melted and golden. For extra browning, broil for 2-3 minutes at the end, watching closely.
  11. Let rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

Notes

Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave on 50% power for 2-3 minutes.
Freezing: Freeze assembled but unbaked enchiladas for up to 3 months. Wrap tightly in plastic wrap, then foil. Bake from frozen, adding 15-20 minutes to baking time (cover for first 30 minutes). Already baked enchiladas can also be frozen in portions for up to 3 months.
Make-Ahead: Assemble up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Let sit at room temperature for 30 minutes before baking.
White Sauce Make-Ahead: Make sauce up to 3 days ahead and refrigerate. Reheat gently on stovetop, whisking in extra broth to thin as needed.
Substitutions: Use Greek yogurt instead of sour cream (full-fat recommended). Corn tortillas can replace flour tortillas but need to be warmed well to prevent cracking.
Variations: Add jalapeños for spice. Make vegetarian by using black beans, pinto beans, bell peppers, and corn instead of chicken. Use pepper Jack cheese for extra heat. Add sautéed spinach, zucchini, or mushrooms to filling.
Tips: Don't overfill tortillas or they'll be hard to roll. Room temperature sour cream prevents curdling. Warm tortillas before rolling to prevent cracking.