Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are the perfect combination of cheesy, creamy, and comforting. Tender shredded chicken is wrapped in soft tortillas, covered in a homemade white sauce made with sour cream and green chilies, then baked to bubbly, golden perfection. A delicious twist on traditional enchiladas, this dish is easy to make and full of flavor perfect for weeknight dinners or gatherings!
Ingredients (Serves 6-8)
For the Enchiladas
2 cups cooked shredded chicken (rotisserie works well)
2 cups shredded cheese (Monterey Jack or a Mexican blend)
10 flour tortillas (small or medium)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon black pepper
For the White Sauce
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream (or Greek yogurt for a lighter version)
1 can (4 oz) diced green chilies
½ teaspoon salt
¼ teaspoon black pepper
For Topping (Optional)
Fresh cilantro, chopped
Sliced jalapenos
Extra shredded cheese
Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Assemble the Enchiladas
In a bowl, mix shredded chicken, 1 cup cheese, garlic powder, onion powder, cumin, paprika, and black pepper.
Fill each tortilla with about 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
3. Make the White Sauce
In a saucepan over medium heat, melt butter, then whisk in flour. Cook for 1 minute until golden.
Slowly add chicken broth, whisking continuously until thickened (2-3 minutes).
Remove from heat and stir in sour cream, diced green chilies, salt, and pepper.
4. Bake the Enchiladas
Pour the white sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup of shredded cheese on top.
Bake uncovered for 20-25 minutes, or until cheese is melted and bubbly.
5. Serve & Enjoy
Garnish with fresh cilantro or jalapenos.
Serve with Mexican rice, beans, or a side salad.
Nutritional Information
(Per Serving, Based on 6 Servings)
Calories: ~450
Protein: ~28g
Carbohydrates: ~35g
Fiber: ~3g
Fat: ~22g
Saturated Fat: ~10g
Sodium: ~750mg
(Values vary based on ingredient brands and portion sizes.)
Notes & Tips
Make It Spicier: Add chopped jalapenos to the filling or use pepper jack cheese.
Lower-Calorie Version: Use Greek yogurt instead of sour cream, and opt for low-fat cheese.
Gluten-Free Option: Use corn tortillas and gluten-free flour in the sauce.
Make Ahead: Assemble the enchiladas up to 24 hours ahead, then bake when ready.
Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 2 months.
This Creamy White Chicken Enchiladas recipe is easy, cheesy, and full of flavor a guaranteed family favorite!