Creamy White Chicken Enchiladas

These creamy white chicken enchiladas bring together tender shredded chicken, soft flour tortillas, and a lush white sauce made with sour cream, green chilies, and melty cheese. Perfect for busy weeknights or feeding a crowd, they offer a comforting MexicanAmerican twist that easily becomes a family favorite.

I first made these enchiladas for a weekend dinner with my cousins and they disappeared before I even sat down. Now they are our go to dish for family gatherings and potlucks.

Ingredients

• Olive oil: for softening onions and adding a subtle fruity flavor
• Diced yellow onion: to add depth and a gentle base aroma
• Minced garlic: brings a savory punch that enhances the creamy sauce
• Cooked shredded chicken: for tender, flavorful filling rotisserie works best for ease
• Salt and black pepper: to balance and lift the overall flavors
• Flour tortillas: soft and pliable for rolling without tearing
• Monterey Jack cheese: melts smoothly with a mild bite
• Mexican blend cheese: adds extra meltiness and a beautiful golden top
• Water and chicken bouillon cubes: combine for a quick and flavorful broth base
• Butter and flour: create a creamy thick roux as the foundation of the sauce
• Sour cream: gives the sauce richness and a luxurious silky texture
• Canned green chilies: add just the right mild kick and flavor enhancement

Instructions

Preheat the Oven:

Heat your oven to a moderate temperature and coat your baking dish lightly with oil or spray to prevent sticking. This helps everything bake evenly and makes cleanup easier.

Make the Chicken Broth:

Combine water and chicken bouillon cubes in a pot over medium heat stir until fully dissolved. This homemade broth adds savory depth to the sauce.

Sauté Onion and Garlic:

Add olive oil to a skillet and cook diced onion over medium heat until it becomes soft and translucent, about 5 to 7 minutes. Then stir in the minced garlic, cooking just until fragrant but not browned, about 30 seconds, to build flavor.

Combine the Filling:

Remove the skillet from heat and toss in the shredded chicken. Season with salt and pepper, mixing well so that every piece is coated with the flavorful base.

Assemble the Enchiladas:

Divide the chicken mixture evenly among the flour tortillas. Sprinkle with Monterey Jack cheese, then tightly roll each tortilla and place seam side down in the prepared baking dish to keep them intact while baking.

Make the Sauce Base:

In a separate saucepan, melt butter over low heat. Whisk in flour slowly to form a smooth paste or roux. Cook gently for 2 to 3 minutes until it turns a light golden color, which develops the nutty flavor.

Add Broth and Thicken:

Gradually whisk in your homemade chicken broth into the roux, stirring constantly to prevent lumps. Continue to cook on medium heat until the mixture thickens into a silky sauce, about 5 minutes.

Finish the Sauce:

Remove the sauce from heat and stir in sour cream, canned green chilies, shredded Mexican blend cheese, and season with salt and pepper. Mix until the sauce is smooth and the cheese melts throughout.

Bake:

Pour the white sauce evenly over the rolled enchiladas, then sprinkle additional Mexican blend cheese on top. Bake in the preheated oven until the sauce is bubbly and the top is a light golden brown, about 20 minutes.

Serve:

Allow the enchiladas to cool for a few minutes so the sauce can settle and thicken slightly. Serve warm with your favorite sides for a complete comforting meal.

What I love most about this recipe is the way the sour cream and cheeses melt together to create what my niece fondly calls a cheesy blanket sauce. She insists on extra every single time we make it, and it never fails to bring smiles around the table.

Storage Tips

Allow the enchiladas to cool completely before storing to avoid condensation and sogginess. Refrigerate in an airtight container for up to three days. If freezing, wrap the dish tightly with plastic wrap and aluminum foil and use within one month for the best texture and flavor.

Ingredient Substitutions

You can swap sour cream for plain Greek yogurt to lighten the sauce and add a tangy note. Monterey Jack cheese can be replaced with mozzarella if needed for meltiness. Corn tortillas can be used in place of flour but be sure to warm them first so they bend without cracking during assembly.

Serving Suggestions

Serve these enchiladas alongside cilantro lime rice or black beans for a classic meal. A crisp salad or slices of creamy avocado add brightness and balance. Finish with fresh lime wedges and chopped cilantro to brighten the flavors.

Finish with fresh lime wedges and chopped cilantro to brighten the flavors. They reheat well from frozen for quick family meals.

Common Questions About Recipes

→ Can I use corn tortillas instead of flour?

Yes, but it's best to warm corn tortillas first to prevent tearing while rolling.

→ What type of chicken works best?

Rotisserie chicken offers convenience and tenderness, though any cooked shredded chicken will work well.

→ Is this dish spicy?

It has a mild heat from the green chilies, which can be adjusted or omitted to suit your taste.

→ How do I make the white sauce smooth?

Cook butter and flour gently to form a roux, then gradually whisk in broth before adding sour cream and cheeses off heat to avoid curdling.

→ Can these enchiladas be prepared ahead of time?

Yes, assemble and refrigerate or freeze before baking. Add extra baking time if baking from cold.