Creamy White Chicken Enchiladas
A comforting dish featuring tender chicken, creamy sauce, and melty cheese wrapped in warm tortillas. Perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped
- 8 flour tortillas
- 1 1/2 cups sour cream
- 2 cups chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups shredded cheese (Monterey Jack or Mexican blend)
- 1/2 cup green chilies, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the shredded chicken, 1 cup of shredded cheese, and 1/2 cup of sour cream. Set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until smooth and bubbly.
- Gradually pour in the chicken broth while whisking. Continue cooking and whisking until the mixture thickens, about 3-5 minutes.
- Remove the saucepan from heat and stir in the remaining sour cream, green chilies, garlic powder, onion powder, ground cumin, salt, and pepper. Mix until fully combined and smooth.
- Take a tortilla and spoon about 2-3 tablespoons of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the creamy sauce evenly over the rolled enchiladas, making sure they’re fully covered.
- Sprinkle the remaining shredded cheese generously over the top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas cool for 5 minutes before serving. Garnish with chopped cilantro, if desired.
Notes
[‘Warm tortillas slightly in the microwave to make them more pliable for rolling.’, ‘Grate cheese fresh for better melting and flavor.’, ‘Ensure the sauce covers every inch of the tortillas to keep them moist.’, ‘Use a hand mixer or two forks to shred chicken quickly.’]
Nutrition
- Serving Size: 1 enchilada
- Calories: 350400
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 2025
Keywords: chicken enchiladas, creamy enchiladas, white sauce enchiladas, Mexican comfort food, easy dinner recipe