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White Chicken Enchiladas

A comforting bake featuring creamy white sauce, juicy shredded chicken, and melted cheese, perfect for any weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 pieces flour tortillas (medium size)
  • 3 cups cooked shredded chicken (rotisserie works great) Using rotisserie chicken saves time.
  • 2 cups shredded Monterey Jack cheese (divided) Reserve some for topping.
  • 1 cup shredded cheddar cheese (divided) Reserve some for topping.
  • 1/2 cup diced green chiles (canned or fresh) Adds flavor.
  • 1/4 cup chopped fresh cilantro For flavor and garnish.
  • 1 small onion (diced) Provides flavor.
White Sauce Ingredients
  • 3 tablespoons butter For white sauce.
  • 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) For flavor.
  • to taste Salt and pepper For seasoning.

Method
 

Make the White Sauce
  1. Melt butter in a large saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden.
  3. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes.
  4. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
Prepare the Filling
  1. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly.
Assemble the Enchiladas
  1. Preheat oven to 350°F (175°C).
  2. Spread a thin layer of white sauce in the bottom of a greased 9x13 baking dish.
  3. Place about 1/3 cup chicken mixture down the center of each tortilla, roll tightly, and arrange seam-side down in the prepared dish.
  4. Pour remaining white sauce evenly over rolled enchiladas, ensuring they are completely covered.
  5. Sprinkle remaining Monterey Jack and cheddar cheese over the top.
Bake
  1. Bake uncovered at 350°F (175°C) for 25-30 minutes until the sauce is bubbling around the edges and cheese is melted and golden brown.
  2. Remove from oven and let rest for 5 minutes before serving.

Notes

Serve hot with fresh cilantro and a squeeze of lime. Pair with salad, rice, or beans. Refrigerate leftovers for 3-4 days or freeze for up to 3 months before baking.