Best Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas deliver the ultimate comfort food experience with tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious sour cream white sauce, and baked to golden perfection. Perfect for busy weeknights or entertaining, this easy Tex-Mex-inspired dish combines simple ingredients for restaurant-quality flavor in under an hour.
Equipment
- Saucepan
- Whisk
- Mixing bowl
- 9×13-inch baking dish
- Oven
Ingredients
- 8–10 medium Flour Tortillas
- 3 cups Cooked Shredded Chicken (rotisserie recommended)
- 2 cups Shredded Monterey Jack Cheese, divided
- 1 cup Shredded Cheddar Cheese, divided
- ½ cup Diced Green Chiles (canned, not drained)
- ¼ cup Chopped Fresh Cilantro
- 1 small Onion, diced (optional)
- 3 Tbsp Unsalted Butter
- 3 Tbsp All-Purpose Flour
- 2 cups Chicken Broth (low sodium)
- 1 cup Sour Cream (room temperature)
- ½ tsp Ground Cumin
- Salt and Black Pepper, to taste
Instructions
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until a light golden paste forms.
- Gradually whisk in chicken broth, stirring constantly until smooth and thickened, about 3–4 minutes. Remove from heat.
- Stir in sour cream, cumin, salt, and black pepper until smooth and creamy. Set aside.
- In a bowl, mix shredded chicken, onion, green chiles, cilantro, and 1 cup combined cheese until evenly combined.
- Preheat oven to 350°F (175°C). Spread a small amount of sauce in a greased 9x13-inch baking dish. Fill each tortilla with about ⅓ cup of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the rolled enchiladas and top with remaining Monterey Jack and Cheddar cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.