White Chicken Enchiladas

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White Chicken Enchiladas

White Chicken Enchiladas are filled with tender shredded chicken and melted cheese, wrapped in soft tortillas, and baked in a creamy white sauce until bubbling and golden. They are simple, comforting, and perfect for weeknight dinners or family gatherings.

Yield

6–8 enchiladas

Temperature

350°F (175°C)

Time

35–40 minutes

Ingredients

Filling

  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: 1/4 cup diced green chiles or jalapeños

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Assembly

  • 6–8 flour tortillas
  • Extra cheese for topping (1 cup)
  • Chopped parsley or green onions for garnish (optional)

Instructions

1. Prepare the Filling

In a bowl, mix shredded chicken, cheese, garlic powder, onion powder, salt, pepper, and optional green chiles.
Set aside.

2. Make the White Sauce

Melt butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute to form a smooth roux.
Slowly add chicken broth while whisking continuously.
Simmer until the sauce thickens.
Remove from heat and stir in sour cream, cumin, salt, and pepper.
Do not boil after adding the sour cream.

3. Assemble

Place a scoop of chicken filling in each tortilla and roll tightly.
Arrange tortillas seam-side down in a greased baking dish.
Pour the white sauce evenly over the top.
Sprinkle with extra cheese.

4. Bake

Bake at 350°F (175°C) for 20–25 minutes or until the cheese is melted and the edges are lightly golden.
Let rest for 5 minutes before serving.

Tips

  • Use rotisserie chicken for fast prep.
  • Add sautéed onions or spinach to the filling for extra flavor.
  • For spicier enchiladas, mix chipotle or jalapeños into the sauce.
  • Corn tortillas can be used; warm them first to prevent tearing.

Serving Suggestions

Serve with Mexican rice, refried beans, a simple green salad, or fresh pico de gallo.

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