Creamy White Chicken Enchiladas Recipe

These comforting enchiladas are filled with tender shredded chicken, cheese, and a creamy white sauce. They’re baked until bubbly and golden brown, making them a perfect family meal.  

Ingredients:

  • For the Filling:
    • 2 cups cooked shredded chicken  
    • 1 (4 ounce) can diced green chilies  
    • 1 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)  
    • 1/2 cup sour cream
    • 1/4 cup chopped cilantro (optional)
    • Salt and pepper to taste
  • For the White Sauce:
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 1 cup sour cream
    • 1 (4 ounce) can diced green chilies  
    • 1 teaspoon cumin
    • 1/2 teaspoon chili powder
    • Salt and pepper to taste
  • For Assembly:
    • 8-10 flour tortillas (6-8 inch)
    • 1 cup shredded Monterey Jack cheese (or a blend)
    • Chopped cilantro for garnish (optional)

Instructions:

  1. Prepare the Filling:
    • In a large bowl, combine the shredded chicken, diced green chilies, 1 cup of cheese, sour cream, cilantro (if using), salt, and pepper.
    • Mix well.
  2. Prepare the White Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden brown.  
    • Gradually whisk in the chicken broth until smooth.
    • Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
    • Stir in the sour cream, diced green chilies, cumin, chili powder, salt, and pepper.
    • Reduce heat to low and simmer for a few minutes, stirring occasionally.
  3. Assemble the Enchiladas:
    • Preheat oven to 375°F (190°C).
    • Lightly grease a 9×13 inch baking dish.
    • Spoon about 1/4 cup of the chicken filling into each tortilla.
    • Roll up tightly and place seam-down in the baking dish.
    • Pour the white sauce evenly over the enchiladas.
    • Sprinkle with the remaining 1 cup of cheese.
  4. Bake the Enchiladas:
    • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  5. Garnish and Serve:
    • Garnish with chopped cilantro, if desired.
    • Serve immediately.

Tips and Notes:

  • Chicken Preparation: You can use rotisserie chicken or leftover cooked chicken for this recipe.  
  • Cheese Variations: Feel free to use other cheeses like cheddar, Colby Jack, or pepper jack.
  • Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the white sauce for a spicy kick.
  • Vegetable Add-ins: You can add other vegetables to the filling, such as corn, bell peppers, or onions.
  • Make Ahead: You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Add a few extra minutes to the baking time if baking from cold.

Enjoy your delicious Creamy White Chicken Enchiladas!

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