Description
These Creamy White Chicken Enchiladas feature tender shredded chicken blended with cheese, green chiles, and fresh cilantro, all wrapped in soft flour tortillas and smothered in a luscious, homemade white sauce. Baked to perfection with a golden cheese topping, this comforting Tex-Mex casserole is perfect for a family dinner or casual gathering.
Ingredients
Scale
Enchiladas
- 8–10 medium flour tortillas
- 3 cups cooked shredded chicken (rotisserie recommended)
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 small onion, diced
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
White Sauce
- 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
Instructions
- Make the Roux: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly until the mixture forms a smooth paste and turns light golden. This forms the base of your creamy white sauce.
- Prepare the White Sauce: Gradually whisk in the chicken broth to the roux to avoid lumps. Continue whisking as the sauce thickens and becomes silky smooth, about 3-4 minutes. Remove from heat and stir in sour cream, ground cumin, salt, and pepper until fully combined.
- Mix the Filling: In a large mixing bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined Monterey Jack and cheddar cheeses. Mix thoroughly for an even distribution of flavors.
- Assemble Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom. Place about 1/3 cup of chicken mixture down the center of each tortilla, then roll tightly and arrange seam-side down in the prepared dish.
- Top and Bake: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are completely covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top.
- Bake: Place the enchiladas in the preheated oven and bake uncovered for 25-30 minutes, or until the sauce is bubbling at the edges and the cheese topping is melted and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes. This allows the sauce to set, making the enchiladas easier to serve and enhancing the flavor.
Notes
- Rotisserie chicken works exceptionally well for quick shredded chicken.
- Keep the sour cream at room temperature to prevent curdling when mixed into the hot sauce.
- You can substitute corn tortillas if preferred, but flour tortillas provide the best texture for rolling.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely in the oven.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling or sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, shredded chicken recipe, Mexican casserole
