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Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas Recipe
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★★★★★

5.3 from 7 reviews

These Creamy White Chicken Enchiladas are a delicious twist on traditional enchiladas, featuring a creamy white sauce and a flavorful chicken filling wrapped in tortillas and baked to cheesy perfection. Perfect for a cozy family dinner or entertaining guests!

Ingredients

Scale

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

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

Assembly:

  • 12 small flour tortillas (or corn tortillas, if preferred)
  • 1 cup shredded Monterey Jack cheese (for topping)
  • Chopped fresh cilantro
  • Sliced green onions
  • Diced tomatoes
  • Sliced jalapeños
  • Salsa, guacamole, or sour cream

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.
  3. Assemble the Enchiladas Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spoon chicken filling onto each tortilla, roll tightly, and place seam-side down in the dish.
  4. Pour the Sauce Over the Enchiladas Pour white sauce over enchiladas, ensuring they are fully covered. Sprinkle remaining Monterey Jack cheese on top.
  5. Bake the Enchiladas Bake for 20–25 minutes until cheese is melted and bubbly.
  6. Garnish and Serve Remove from oven, let cool for 5 minutes, garnish with cilantro, green onions, tomatoes, jalapeños, and serve hot with salsa, guacamole, or sour cream.

Notes

  • You can customize the level of spiciness by adjusting the amount of chili powder and jalapeños.
  • Feel free to add additional toppings like avocado slices or black olives.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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

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