Creamy White Chicken Enchiladas Recipe
White Chicken Enchiladas are a comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in a creamy white sauce, and topped with melted cheese. Baked until golden and bubbly, this recipe combines rich flavors and smooth textures for a satisfying meal perfect for family dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
Chicken Filling
- 2 cups cooked, shredded chicken
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Tortillas
- 8–10 small flour tortillas (6–8 inch size)
Cream Sauce
- 2 cups sour cream
- 1 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Cheese Topping
- 2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded sharp white cheddar cheese
Instructions
- Prepare the Cream Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the chicken broth and continue cooking until the sauce thickens. Remove from heat and stir in the sour cream, salt, pepper, and garlic powder until smooth. Set aside.
- Mix the Chicken Filling: In a bowl, combine the shredded chicken with salt, pepper, cumin, and garlic powder. Mix well to evenly coat the chicken with the spices.
- Fill the Tortillas: Lay a tortilla flat and spoon approximately 1/4 cup of the chicken filling in the center. Roll the tortilla tightly around the filling. Repeat with remaining tortillas and filling.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a baking dish. Place the rolled tortillas seam side down in the dish in a single layer.
- Top with Sauce and Cheese: Pour the prepared cream sauce evenly over the enchiladas. Sprinkle the shredded Monterey Jack and cheddar cheese evenly on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from oven and let cool for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Notes
- Shredded cooked chicken can be made ahead or substituted with rotisserie chicken for convenience.
- Flour tortillas work best as they hold the filling without breaking.
- For a spicier variation, add diced green chilies or jalapeños to the chicken filling or sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.
- To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas and use a gluten-free flour for the sauce.
Keywords: white chicken enchiladas, creamy enchiladas, baked chicken enchiladas, Mexican chicken recipe
