Description

These Creamy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a rich and velvety white sauce made from butter, flour, chicken broth, sour cream, and green chiles. Baked to bubbly perfection and topped with melted cheese, this comforting Mexican-inspired dish is perfect for a family dinner or entertaining guests.

Ingredients

Enchiladas

2 cups cooked, shredded chicken (e.g., rotisserie chicken)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
8 flour tortillas (8-inch size)

White Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles, drained
Salt and pepper to taste

Optional Garnishes

Chopped cilantro
Diced tomatoes
Sliced jalapeños

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Instructions

Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Assemble enchiladas: In a bowl, combine the shredded chicken with 1 cup of shredded cheese. Divide this mixture evenly among the tortillas, rolling each one tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
Make the white sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbly, ensuring the raw flour taste is cooked out.
Thicken the sauce: Gradually whisk in the chicken broth and continue cooking for 3–4 minutes until the sauce thickens to a smooth consistency.
Finish the sauce: Remove the saucepan from heat. Stir in the sour cream and drained diced green chiles. Season with salt and pepper according to taste.
Top and bake: Pour the creamy white sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining ½ cup shredded cheese on top. Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the cheese is golden.
Serve: Allow the enchiladas to cool for 5 minutes before serving. Garnish with chopped cilantro, diced tomatoes, and sliced jalapeños if desired for added flavor and color. Serve warm.

Notes

Use rotisserie chicken or any leftover cooked chicken to save time.
Flour tortillas are preferred for their softness and flexibility in this recipe.
You can customize the cheese blend according to your taste preferences.
Adjust the level of spiciness by adding more or fewer diced green chiles and jalapeños.
If sour cream is unavailable, you may substitute with Greek yogurt for a tangy twist.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.