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The Ultimate Easy & Creamy White Chicken Enchiladas

Close-up of creamy white sauce chicken enchiladas baked until golden brown and bubbly.
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Whip up this crowd-pleasing, cheesy, and comforting recipe for creamy white chicken enchiladas. It is perfect for a quick weeknight dinner or feeding a hungry family.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can green chiles, drained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded Mexican cheese blend, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 5 minutes.
  4. Reduce the heat to low. Stir in the heavy cream, sour cream, garlic powder, onion powder, cumin, salt, and pepper. Mix until the sauce is smooth and heated through. Do not boil.
  5. Stir in the drained green chiles and 1 cup of the Monterey Jack cheese and 1/2 cup of the Mexican cheese blend into the white sauce until melted and combined.
  6. In a small bowl, mix the shredded chicken with 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Mexican cheese blend.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of the chicken mixture down the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  9. Pour any remaining white sauce evenly over the rolled enchiladas.
  10. Top the enchiladas with the remaining 1 cup of Monterey Jack cheese and 1/2 cup of the Mexican cheese blend.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the enchiladas rest for 5 minutes before serving. Enjoy this comfort food! If you are looking into meal planning, this recipe is great for batch cooking.

Notes

  • For an even easier weeknight meal, use a store-bought rotisserie chicken for the shredded chicken.
  • If you prefer red sauce, substitute the white sauce ingredients with your favorite canned red enchilada sauce.
  • These freeze well! Assemble the casserole, cover tightly, and freeze before baking. Thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
  • If you are interested in alternatives to cooking at home, check out the best meal delivery services for quick options.

Nutrition

Find it online: https://kitchenuser.net/easy-creamy-white-chicken-enchiladas/