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creamy white chicken enchiladas with cheese topping

Creamy White Chicken Enchiladas | Enchilada Recipes, Chicken Dishes Recipes

These Creamy White Chicken Enchiladas are the ultimate comfort food! Soft flour tortillas filled with juicy shredded chicken and topped with a luscious sour cream and green chile sauce. Perfect for cozy dinners or meal prep days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Mexican-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 6 flour tortillas
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 cup Monterey Jack cheese divided
  • 1 can diced green chiles 4 oz (113g)
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • chopped fresh cilantro optional, for garnish

Equipment

  • Saucepan
  • Mixing bowl
  • 9×13 Baking Dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux.
  3. Slowly whisk in chicken broth and bring to a simmer. Cook until thickened, about 3–5 minutes.
  4. Stir in sour cream, green chiles, cumin, salt, and pepper. Remove from heat.
  5. In a bowl, mix shredded chicken with half the cheese and a few spoonfuls of the sauce.
  6. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a greased 9x13 baking dish.
  7. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.
  8. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
  9. Garnish with chopped cilantro and serve warm.

Notes

Make-ahead: Assemble the enchiladas up to a day in advance and refrigerate.
Freezer-friendly: Wrap unbaked enchiladas tightly in foil and freeze for up to 3 months. Bake from frozen, adding 10 minutes to the bake time.
Variations: Try adding spinach, sautéed onions, or swapping cheese varieties to suit your taste.