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Close-up view of creamy white chicken enchiladas topped with melted cheese and diced green chiles.
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Creamy White Chicken Enchiladas

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 650
Delight in these creamy, cheesy chicken enchiladas baked to perfection with a velvety white sauce and fresh toppings.

Ingredients

Tortillas

  • 8-10 pieces flour tortillas (medium size)

Chicken

  • 3 cups cooked shredded chicken (rotisserie works great)

Cheese

  • 2 cups shredded Monterey Jack cheese (divided)
  • 1 cup shredded cheddar cheese (divided)

Vegetables & Herbs

  • 1/2 cup diced green chiles (canned or fresh)
  • 1/4 cup chopped fresh cilantro
  • 1 small onion (diced)

For White Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (for roux)
  • 2 cups chicken broth (for white sauce)
  • 1 cup sour cream (room temperature)
  • 1/2 teaspoon cumin (ground)

Salt and Pepper

  • to taste Salt and pepper

Instructions 

  • Melt butter, whisk in flour, and cook until light golden, about 1 minute.
  • Add chicken broth gradually, whisk until thickened, then stir in sour cream, cumin, salt, and pepper.
  • Mix shredded chicken, onion, chiles, cilantro, and 1 cup cheese to make filling.
  • Preheat oven to 350°F, spread sauce in dish, fill tortillas with chicken mixture, roll, and place seam-side down.
  • Pour remaining sauce over enchiladas, sprinkle with remaining cheese, and bake 25-30 minutes until bubbly and golden.

Notes

For best results, use rotisserie chicken and fresh cilantro.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: chicken

Nutrition

Calories: 650kcal | Carbohydrates: 60g | Protein: 45g | Fat: 30g | Sodium: 900mg