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Easy Creamy White Chicken Enchiladas Ready in 30 Minutes

Three rolled white chicken enchiladas smothered in melted white cheese and sprinkled with herbs on a white plate.
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Make these easy white chicken enchiladas featuring tender shredded chicken and a rich, velvety white sauce with green chiles. This recipe is perfect for a quick weeknight Mexican dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 flour tortillas (8-inch)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup sour cream
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 3-5 minutes.
  5. Remove the saucepan from the heat. Whisk in the heavy cream, sour cream, green chiles, cumin, salt, and pepper until the white sauce is smooth.
  6. Stir 1 cup of the Monterey Jack cheese into the white sauce.
  7. In a separate bowl, combine the shredded chicken with about 1/2 cup of the white sauce to moisten it.
  8. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  9. Dip each tortilla briefly into the remaining white sauce to coat lightly. Fill each tortilla with a portion of the chicken mixture and roll it up tightly.
  10. Place the rolled enchiladas seam-side down in the prepared baking dish.
  11. Pour the remaining white sauce evenly over the top of the rolled enchiladas.
  12. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
  13. Bake for 18 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a shortcut, use rotisserie chicken for the shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth or cream.
  • Serve these cheesy chicken enchiladas with sliced avocado or fresh cilantro.

Nutrition

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