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Easy white chicken enchiladas with creamy queso blanco sauce in a baking dish

Easy White Chicken Enchiladas Recipe | Mexican Food Recipes Easy, Chicken Dishes Recipes

This easy white chicken enchiladas recipe features tender chicken wrapped in soft tortillas, smothered in a creamy queso blanco sauce. Ready in under 30 minutes, it's the perfect comfort food for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: American, Mexican-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 cup queso blanco or Monterey Jack cheese plus extra for topping
  • 1 can green chiles 4 oz (113g)
  • 6 flour tortillas soft taco size
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • fresh cilantro optional, for garnish

Equipment

  • Oven
  • Saucepan
  • Whisk
  • Baking Dish
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a saucepan, melt butter and whisk in flour to make a roux.
  3. Slowly whisk in chicken broth and cook until thickened.
  4. Stir in sour cream, queso blanco, green chiles, garlic powder, salt, and pepper.
  5. In a separate bowl, mix shredded chicken with a few spoonfuls of sauce.
  6. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
  7. Pour remaining sauce over enchiladas and top with additional cheese.
  8. Bake for 20–25 minutes until bubbly and lightly golden. Garnish with fresh cilantro if desired.

Notes

To make ahead: Assemble the enchiladas, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Add 10 minutes to bake time if cooking from cold.