Description
Creamy White Chicken Enchiladas are a comforting baked Mexican-inspired dish featuring tender shredded chicken wrapped in warm flour tortillas, smothered in a rich, creamy white sauce made from chicken broth, sour cream, and green chiles, then topped with melted cheese for a deliciously satisfying meal perfect for any night of the week.
Ingredients
Scale
Chicken Filling
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
- 8 flour tortillas (8-inch size)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles, drained
- Salt and pepper to taste
Optional Garnishes
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeños
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Divide this mixture evenly among the flour tortillas, rolling each one tightly. Place the rolled tortillas seam-side down in the prepared baking dish to keep them secure during baking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture becomes bubbly and lightly golden, which will help cook out the raw flour taste.
- Cook Sauce: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Continue cooking for 3–4 minutes until the sauce thickens to a smooth, creamy consistency.
- Add Sour Cream and Chiles: Remove the sauce from the heat and stir in the sour cream and drained diced green chiles. Season the sauce with salt and pepper to taste, blending all the flavors together.
- Pour Sauce and Bake: Pour the creamy sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top. Bake uncovered for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Let the enchiladas cool for about 5 minutes after baking. Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños if desired. Serve warm and enjoy your creamy, cheesy, and flavorful chicken enchiladas.
Notes
- Use leftover rotisserie chicken for convenience and enhanced flavor.
- Flour tortillas work best for rolling and baking in this recipe.
- Adjust the amount of green chiles depending on your preferred spice level.
- For a lighter version, substitute sour cream with Greek yogurt.
- Feel free to add extra veggies like corn or black beans for added texture and nutrition.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
