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Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas Recipe – Your New Comfort Classic

Creamy White Chicken Enchiladas are the ultimate comfort food, perfect for busy weeknights and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Chicken
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 small Flour Tortillas Ideal for their flexibility
  • 2 cups Cooked Shredded Chicken Rotisserie chicken is a great time-saver
  • 2 cups Monterey Jack Cheese Divided; opt for pepper jack for a spicy kick
  • 1 cup Cheddar Cheese Divided; brings depth of flavor
  • 0.5 cup Diced Green Chiles Can use canned for convenience
  • 0.25 cup Chopped Fresh Cilantro Omit if you’re not keen on herbs
  • 1 small Diced Onion Offers sweetness to the filling
For the White Sauce
  • 3 tablespoons Butter The base for a rich and creamy sauce
  • 3 tablespoons All-Purpose Flour Used to create a roux to thicken the sauce
  • 2 cups Chicken Broth The heart of the white sauce
  • 1 cup Sour Cream Room temperature for creaminess
  • 0.5 teaspoon Cumin Ground; enhances the sauce's profile
  • Salt To taste
  • Pepper To taste

Equipment

  • Medium saucepan
  • large mixing bowl
  • 9x13-inch baking dish
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Prepare the White Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour, cooking for about 1 minute until light golden. Gradually pour in 2 cups of chicken broth while whisking until thick, about 3-4 minutes. Stir in 1 cup sour cream, 0.5 teaspoon cumin, and season with salt and pepper to taste.
  2. Mix Filling: In a large mixing bowl, combine 2 cups of shredded chicken, 1 small diced onion, 0.5 cup green chiles, and 0.25 cup cilantro. Gently fold in 1 cup Monterey Jack cheese.
  3. Assemble Enchiladas: Preheat oven to 350°F. Grease a 9x13-inch baking dish. Spread a thin layer of white sauce on the bottom. Take a tortilla, spoon chicken filling down the center, roll it up tightly, and place seam-side down in the dish. Repeat until all fillings are used.
  4. Top and Bake: Pour remaining white sauce over the enchiladas. Sprinkle 1 cup Monterey Jack cheese and 1 cup cheddar cheese on top. Bake for 25-30 minutes until bubbly and golden.
  5. Rest: Let the enchiladas cool for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Make-ahead: Assemble and refrigerate for up to 24 hours. Reheat for fresh comfort food on busy nights.

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