Description
Creamy White Chicken Enchiladas are a delicious Mexican-inspired comfort meal filled with tender shredded chicken, Monterey Jack cheese, green chiles, and a rich homemade white sauce. These easy baked enchiladas are creamy, cheesy, and perfect for family dinners or gatherings.
Ingredients
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- ½ cup diced green chiles (canned or fresh)
- ¼ cup chopped fresh cilantro
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream, room temperature
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken, half of the Monterey Jack cheese, half of the cheddar cheese, green chiles, onion, cilantro, cumin, salt, and pepper.
- Spoon the chicken mixture evenly into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- To make the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly pour in the chicken broth while whisking until smooth. Cook until the sauce thickens, about 3–5 minutes.
- Remove from heat and stir in the sour cream until creamy.
- Pour the white sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and cheddar cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Rest for 5 minutes before serving.
Notes
- Rotisserie chicken saves time and adds extra flavor.
- Add jalapeños for a spicier version.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American