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White Chicken Enchiladas with creamy white sauce and bubbling melted cheese in a 9x13 baking dish

White Chicken Enchiladas

Creamy White Chicken Enchiladas made with flour tortillas stuffed with shredded chicken, green chiles, and two kinds of cheese, smothered in a homemade sour cream white sauce and baked until golden and bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 flour tortillas medium size, 8 to 10 total
  • 3 cups cooked shredded chicken rotisserie chicken recommended
  • 2 cups shredded Monterey Jack cheese grated from block for best melt
  • 1 cup shredded cheddar cheese grated from block recommended
  • 0.5 cup diced green chiles canned, drained
  • 0.25 cup chopped fresh cilantro
  • 1 small onion diced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth low-sodium recommended
  • 1 cup full-fat sour cream
  • 0.5 tsp ground cumin
  • salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • Large saucepan
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
  2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture looks pale golden and smells slightly nutty.
  3. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Keep whisking until the sauce is smooth and thick, about 3 to 4 minutes. Remove from heat.
  4. Stir in the sour cream, cumin, salt, and pepper until fully combined and silky. Set the white sauce aside.
  5. In a large bowl, combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined shredded cheeses. Stir until evenly mixed.
  6. Spread a thin layer of white sauce across the bottom of the prepared baking dish.
  7. Spoon a generous amount of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.
  8. Pour the remaining white sauce evenly over the top of all the enchiladas. Sprinkle the remaining shredded cheeses across the entire surface.
  9. Bake uncovered for 25 to 30 minutes until the cheese is fully melted, bubbly, and lightly golden at the edges.
  10. Let the dish rest for 5 minutes before serving so the layers firm up slightly and hold together when scooped.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil at 325 degrees F for about 15 minutes. Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.