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A baking dish filled with creamy white chicken enchiladas, topped with melted cheese and fresh cilantro.

Classic Creamy White Chicken Enchiladas

These Classic Creamy White Chicken Enchiladas are a comforting and savory dish featuring shredded chicken, a rich sour cream-based sauce, and plenty of melted cheese, all rolled in soft flour tortillas.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken shredded
  • 10-12 medium flour tortillas
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz can diced green chilies undrained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded Monterey Jack cheese (or a Mexican blend) divided
Optional garnishes
  • Fresh cilantro
  • diced avocado
  • extra sour cream
  • lime wedges

Equipment

  • Large skillet or Dutch oven
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Oven

Method
 

Preparation
  1. Shred the cooked chicken and set it aside.
  2. Heat olive oil in a large skillet and sauté chopped onion until soft; add minced garlic and cook for one minute until fragrant.
  3. Melt butter in the same skillet, then whisk in flour for 1-2 minutes to create a smooth roux.
  4. Gradually whisk in chicken broth until the sauce thickens slightly and is free of lumps.
  5. Remove from heat, stir in sour cream, undrained diced green chilies, cumin, garlic powder, salt, and pepper until smooth and well combined.
  6. Mix about 1/2 cup of the creamy sauce with the shredded chicken to create the filling.
  7. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Assembly
  1. Spread a thin layer of the remaining sauce on the bottom of the prepared baking dish.
  2. Warm tortillas briefly in a microwave or dry skillet to make them pliable.
  3. Place 1/4 cup of the chicken mixture in the center of each tortilla, sprinkle with about 1 tablespoon of shredded cheese, then roll tightly and place seam-down in the baking dish.
  4. Pour the rest of the creamy sauce evenly over the rolled enchiladas and sprinkle generously with the remaining Monterey Jack cheese.
Baking and Serving
  1. Bake for 20-25 minutes until the cheese is melted and bubbly, and the sauce is heated through; broil briefly for a golden-brown top if desired.
  2. Let the enchiladas rest for 5-10 minutes before serving, then garnish as desired.

Notes

For extra flavor, consider adding a pinch of chili powder or a dash of hot sauce to the sauce. You can also make this ahead of time and refrigerate before baking, adding an extra 10-15 minutes to the bake time. Shredded rotisserie chicken works perfectly for this recipe to save on prep time.