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Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas Recipe
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★★★★★

5.2 from 6 reviews

Creamy White Chicken Enchiladas are a delicious and comforting dish featuring shredded chicken, two types of cheese, and a creamy white sauce, all rolled up in tortillas and baked to perfection. This recipe is sure to become a family favorite!

Ingredients

Scale

For the Chicken Filling:

  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper

For the White Sauce:

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • Salt and pepper, to taste

For Assembly:

  • 12 small flour tortillas (or corn tortillas, if preferred)
  • 1 cup shredded Monterey Jack cheese (for topping)

Instructions

  1. Prepare the Chicken Filling – In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, diced onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly combined and set aside.
  2. Make the White Sauce – In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
  3. Assemble the Enchiladas – Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spoon about ⅓ cup of the chicken filling onto the center of each tortilla. Roll tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  4. Pour the Sauce Over the Enchiladas – Pour the prepared white sauce evenly over the enchiladas, ensuring they are fully covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
  5. Bake the Enchiladas – Bake for 20–25 minutes until cheese is melted and bubbly, and edges are lightly golden.
  6. Garnish and Serve – Remove from oven and let cool for 5 minutes. Garnish with cilantro, green onions, tomatoes, or jalapeños. Serve hot with salsa, guacamole, or sour cream.

Nutrition

Keywords: Creamy White Chicken Enchiladas, Chicken Enchiladas, White Sauce Enchiladas, Mexican Food

Find it online: https://topreci.com/creamy-white-chicken-enchiladas-recipe/