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A baking dish filled with golden-brown White Chicken Enchiladas, generously covered in a creamy sauce and topped with fresh cilantro.

Creamy White Chicken Enchiladas

Indulge in these incredibly rich and savory white chicken enchiladas, featuring tender shredded chicken enveloped in a creamy, tangy sauce and baked to golden perfection. A comforting family favorite that's surprisingly easy to make!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 2 lbs boneless, skinless chicken breasts cooked and shredded
  • 1/2 cup sour cream
  • 4 oz cream cheese softened
  • 1/4 cup chopped green chiles drained
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the White Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed (or half-and-half for richer sauce)
  • 4 oz cream cheese softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Colby Jack cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper optional (for a hint of heat)
For Assembly
  • 12 6-inch flour tortillas
  • 2 cups shredded Monterey Jack cheese divided
  • 1/2 cup chopped fresh cilantro for garnish (optional)
  • 1/4 cup sliced green onions for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Skillet or Dutch Oven
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Shredding forks

Method
 

Prepare the Chicken Filling
  1. Cook chicken breasts by boiling, baking, or pan-frying until fully cooked. Shred using two forks or a stand mixer.
  2. In a large bowl, combine shredded chicken with 1/2 cup sour cream, 4 oz softened cream cheese, drained green chiles, 1/2 tsp garlic powder, cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until well combined. Set aside.
Make the White Sauce
  1. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
  2. Gradually whisk in the warm milk (or half-and-half) until smooth. Bring to a simmer, whisking often, until the sauce thickens (about 3-5 minutes).
  3. Reduce heat to low. Stir in 4 oz softened cream cheese, 1/2 cup Monterey Jack, and 1/2 cup Colby Jack cheese until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and cayenne pepper (if using). Keep warm.
Assemble and Bake Enchiladas
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Spread about 1/2 cup of the white sauce evenly on the bottom of the prepared baking dish.
  3. Warm tortillas slightly in the microwave or a dry skillet to make them more pliable.
  4. Take one tortilla, scoop about 1/4 to 1/3 cup of the chicken mixture down the center. Sprinkle with a small amount of the remaining shredded Monterey Jack cheese (about 1 tbsp). Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and chicken mixture.
  5. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are well covered.
  6. Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  8. Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions, if desired.

Notes

For convenience, use a store-bought rotisserie chicken, shredded. Adjust cayenne pepper to your preference; for more heat, add a pinch of red pepper flakes to the chicken filling. Enchiladas can be assembled up to 24 hours in advance, covered, and refrigerated. Add 10-15 minutes to the baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.