Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas feature tender shredded chicken, Monterey Jack and cheddar cheese, green chiles, onion, and fresh cilantro wrapped in soft flour tortillas. Covered in a rich homemade white sauce made with chicken broth, butter, flour, sour cream, and cumin, then baked until bubbly and golden, they make a comforting family dinner.
Ingredients
- 8 to 10 Flour tortillas, medium
- 3 cups Cooked chicken, shredded Rotisserie chicken works well
- 2 cups Monterey Jack cheese, shredded Divided
- 1 cup Cheddar cheese, shredded Divided
- 1/2 cup Green chiles, diced Canned or fresh
- 1/4 cup Fresh cilantro, chopped
- 1 small Onion, diced
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream, room temperature
- 1/2 teaspoon Ground cumin
- Salt To taste
- Black pepper To taste
- Cooking spray or oil For greasing the baking dish
Instructions
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
- Gradually whisk in chicken broth. Cook 3-4 minutes until thickened and smooth.
- Remove from heat and stir in sour cream, cumin, salt, and pepper until fully combined.
- In a bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup of the shredded cheese.
- Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a greased 9x13-inch baking dish.
- Fill each tortilla with about 1/3 cup of chicken mixture, roll tightly, and place seam-side down in dish.
- Pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheeses.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Rest 5 minutes before serving for best texture.
Notes
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and spread a thin layer of sauce on the bottom before adding the rolled enchiladas. The recipe lists 8–10 tortillas and approximately 1/3 cup of filling per tortilla; the number of enchiladas will depend on tortilla size and how much filling is used. The cheese quantities are divided between the filling and topping, but the source does not specify the exact division of each cheese. Bake uncovered for 25–30 minutes and rest for 5 minutes before serving. Nutrition values are estimates per serving, assuming 8 servings.