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Creamy White Chicken Enchiladas topped with melted cheese, garnished with fresh cilantro, and served on a colorful plate

Creamy White Chicken Enchiladas

Creamy white chicken enchiladas are the ultimate comfort food, filled with tender chicken, gooey cheese, and smothered in a velvety white sauce. Perfect for an easy, crowd-pleasing dinner!
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Cuisine: Mexican
Keyword: White Chicken Enchiladas
Servings: 8

Ingredients

For the Filling:

  • 3 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon onion powder
  • ½ teaspoon cumin

For Assembly:

  • 8 large flour tortillas
  • 1 cup shredded cheese for topping
  • Fresh cilantro optional, for garnish

Instructions

Prepare the Filling:

  • In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, sour cream, garlic powder, salt, and pepper. Set aside.

Make the Sauce:

  • Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk until golden and bubbly. Gradually pour in the chicken broth, whisking constantly until smooth and thickened. Stir in sour cream, onion powder, and cumin. Remove from heat and set aside.

Assemble the Enchiladas:

  • Lay a tortilla flat, spoon in a generous amount of the chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Top with Sauce:

  • Pour the white sauce evenly over the enchiladas, ensuring every tortilla is covered. Sprinkle shredded cheese over the top.

Bake:

  • Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted, bubbly, and golden.

Serve:

  • Garnish with fresh cilantro, if desired, and serve hot with your favorite sides.

Notes

  • Cheese Options: Swap Monterey Jack for pepper jack for a spicier kick, or use cheddar for a deeper flavor.
  • Make Ahead: Assemble the enchiladas up to 1 day ahead, refrigerate, and bake when ready.
  • Freezing: Freeze unbaked enchiladas for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cook time.
  • Spice It Up: Add diced green chiles or a sprinkle of cayenne for extra heat.