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Creamy White Chicken Enchiladas

These creamy and cheesy enchiladas are filled with shredded chicken and green chiles, topped with a velvety white sauce, making them a cozy and indulgent meal.
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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
  

For the sauce
  • 3 tablespoons butter Melted in a saucepan.
  • 3 tablespoons all-purpose flour For creating a roux.
  • 2 cups chicken broth Gradually added to the roux.
  • 1 cup sour cream At room temperature for best results.
  • 1/2 teaspoon cumin
  • Salt and pepper To taste.
For the filling
  • 3 cups cooked shredded chicken Rotisserie chicken is a great option.
  • 1/2 cup diced green chiles Canned or fresh.
  • 1 small onion Diced.
  • 1/4 cup chopped fresh cilantro
  • 2 cups shredded Monterey Jack cheese Divided.
  • 1 cup shredded cheddar cheese Divided.
Other ingredients
  • 8-10 medium-sized flour tortillas For wrapping the filling.

Method
 

Making the sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and let it cook for about a minute until it forms a roux.
  3. Gradually stir in the chicken broth, whisking constantly until the sauce thickens and becomes smooth, around 3-4 minutes.
  4. Remove the saucepan from the heat, then stir in the sour cream, cumin, salt, and pepper to taste.
Preparing the filling
  1. In a separate bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture.
Baking the enchiladas
  1. Preheat your oven to 350°F (175°C).
  2. Spread a layer of the white sauce in a greased 9x13 baking dish.
  3. Fill each tortilla with about 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
  4. Pour the remaining white sauce over the enchiladas and top with the remaining cheeses.
  5. Bake uncovered for 25-30 minutes, or until the sauce is bubbling and the cheese is golden brown.
  6. Let the enchiladas rest for 5 minutes before serving.

Notes

When serving, sprinkle with fresh cilantro and pair with a side salad or Mexican rice. For extra flavor, consider a dash of hot sauce or sliced jalapeños on top. Leftovers can be stored for up to 3 days in an airtight container.