Creamy Cheesy White Chicken Enchiladas
These White Chicken Enchiladas feature a luscious, from-scratch cream sauce made with real cream, chicken broth, and green chiles, enveloping tender shredded chicken and melted cheese. This easy, family-friendly dinner delivers restaurant-quality flavor in about 45 minutes, perfect for both weeknights and special occasions.
Equipment
- 9x13 inch baking dish
- large skillet or saucepan
- Medium mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Oven mitts
Ingredients
- 2 cups cooked, shredded chicken rotisserie chicken recommended
- 8-10 flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- ½ cup chopped white onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). In a medium bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, and half of the diced green chiles. Stir to combine. Warm tortillas briefly in the microwave or a dry skillet to make them pliable.
- In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and whisk constantly for 1 minute. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Bring to a gentle simmer; the sauce will begin to thicken.
- Reduce heat to low. Stir in heavy cream, sour cream, remaining green chiles, cumin, salt, and pepper. Whisk until smooth and heated through. Do not let it boil after adding sour cream.
- Spread a thin layer of sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish. Take a tortilla, place a generous spoonful of the chicken mixture down the center, and roll it up tightly. Place the enchilada seam-side down in the dish. Repeat with remaining tortillas and filling.
- Pour the remaining sauce evenly over the rolled enchiladas, covering the edges of the tortillas. Sprinkle remaining Monterey Jack cheese and sharp cheddar cheese over the top.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. Let the dish rest for 5-10 minutes before serving. Garnish with fresh cilantro.
Notes
For a lighter version, substitute half-and-half for heavy cream and Greek yogurt for sour cream (do not let it boil). To prevent corn tortillas from becoming mushy, lightly fry them in oil before filling. For a spicy kick, use Pepper Jack cheese or add a minced chipotle pepper in adobo sauce to the sauce. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.