These creamy and cheesy white chicken enchiladas are a family favorite that combines tender chicken, melted cheese, and a rich, creamy sauce. Perfect for a weeknight dinner or a cozy weekend meal, this dish brings the flavors of Mexican cuisine straight to your table with ease. The homemade creamy white sauce made from chicken broth, sour cream, and green chilies adds the perfect balance of creaminess and tanginess.
Ingredients:
- 8-10 flour tortillas (soft taco size)
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and Cheddar)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1 cup sour cream
- 1 can (4 oz) diced green chilies (drained)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole dish and set aside.
- Prepare the Chicken: Shred the cooked chicken into bite-sized pieces. You can use rotisserie chicken or boil and shred your own chicken breasts. Make sure you have about 2 cups of shredded chicken to fill the tortillas.
- Prepare the Tortillas: If your tortillas are stiff, warm them up slightly in a microwave or on a dry skillet so they become more pliable. This will make it easier to roll them without cracking.
- Mix the Chicken and Cheese: In a large bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Set the mixture aside for filling the tortillas.
- Make the Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture becomes golden and bubbly. This is your roux, which will help thicken the sauce.
- Add the Liquids and Seasoning: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Once smooth, add the sour cream, diced green chilies, garlic powder, onion powder, cumin, and salt and pepper to taste. Stir until fully combined and simmer on low heat for about 3-5 minutes, until the sauce thickens and becomes creamy.
- Assemble the Enchiladas: Spoon about 2-3 tablespoons of the chicken and cheese mixture into the center of each tortilla. Roll the tortilla up tightly, folding in the sides to seal the filling. Place the rolled tortillas seam-side down in the prepared baking dish.
- Top with Sauce: Pour the creamy sauce evenly over the top of the rolled enchiladas, ensuring each one is generously covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the sauce.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly golden.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro if desired. Serve your creamy white chicken enchiladas with a side of Mexican rice, refried beans, or a crisp salad for a complete meal.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
- 🔥 Calories: 350 kcal per serving | 🍽️ Servings: 8-10 servings
These creamy white chicken enchiladas are sure to become a hit in your home. The smooth, cheesy sauce is what makes them extra special, and they pair beautifully with any side dishes you enjoy. Plus, this recipe is easy to double if you’re feeding a larger crowd!