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Creamy White Chicken Enchiladas Easy Family Comfort Food

Creamy White Chicken Enchiladas

These Creamy White Chicken Enchiladas are loaded with tender shredded chicken, melty cheese, and a rich, velvety white sauce. Perfectly seasoned with cumin, green chiles, and cilantro, this comforting Mexican-inspired dish bakes to golden perfection for a family-friendly dinner everyone will love.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 8 to 10 Flour tortillas medium size
  • 3 cups Cooked shredded chicken rotisserie works great
  • 2 cups Shredded Monterey Jack cheese divided
  • 1 cup Shredded cheddar cheese divided
  • 0.5 cup Diced green chiles canned or fresh
  • 0.25 cup Chopped fresh cilantro
  • 1 small Onion diced
  • 3 tbsp Butter for white sauce
  • 3 tbsp All-purpose flour for roux
  • 2 cups Chicken broth for white sauce
  • 1 cup Sour cream room temperature
  • 0.5 tsp Ground cumin
  • 1 pinch Salt to taste
  • 1 pinch Black pepper to taste

Method
 

  1. 1. Make the White Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth, golden roux.
  2. 2. Add Broth and Season: Gradually whisk in chicken broth to prevent lumps. Continue whisking until sauce thickens and is smooth, about 3–4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until creamy and well combined.
  3. 3. Make the Filling: In a large bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the mixed cheeses. Stir to evenly distribute the ingredients.
  4. 4. Assemble: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of white sauce on the bottom. Spoon about 1/3 cup of chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the dish.
  5. 5. Top and Bake: Pour remaining white sauce evenly over enchiladas. Sprinkle with the remaining Monterey Jack and cheddar cheese. Bake uncovered for 25–30 minutes, until sauce bubbles and cheese is melted and golden.
  6. 6. Rest and Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with extra cilantro or a squeeze of lime if desired.

Notes

Make Ahead: Assemble up to one day in advance, cover, and refrigerate. Bake when ready to serve.
Variations: Add corn or black beans to the filling for extra texture and flavor.