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Creamy White Chicken Enchiladas Recipe

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★★★★★

4.7 from 149 reviews

These White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in tortillas, smothered with a creamy white sauce and melted cheese, then baked to bubbly perfection. Perfect for a satisfying weeknight dinner or casual gathering.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked shredded chicken

Enchiladas

  • 8–10 flour tortillas
  • 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and mozzarella)

Cream Sauce

  • 2 cups white cream sauce (such as a homemade white gravy or sour cream based sauce)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Cream Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk, continuing to stir until the sauce thickens. Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper until smooth.
  2. Fill the Tortillas: Warm the tortillas slightly to make them pliable. Spoon shredded chicken evenly down the center of each tortilla, then roll them up tightly.
  3. Assemble the Enchiladas: Place the rolled tortillas seam-side down in a greased baking dish. Pour the prepared cream sauce evenly over the top of the tortillas, ensuring they are well covered. Sprinkle shredded cheese generously over the sauce.
  4. Bake: Preheat your oven to 375°F (190°C). Bake the assembled enchiladas uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
  5. Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, chopped green onions, or sliced jalapeños if desired.

Notes

  • For a spicier version, add diced green chilies or jalapeños to the chicken filling or sauce.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.
  • You can substitute cooked rotisserie chicken or use leftover chicken from any recipe.
  • To make this gluten-free, use gluten-free tortillas and substitute the flour in the sauce with a gluten-free alternative like cornstarch.

Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, chicken tortillas, Mexican casserole

Find it online: https://dylangranv.com/creamy-white-chicken-enchiladas-recipe/