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Creamy white chicken enchiladas topped with cheese and cilantro

Creamy White Chicken Enchiladas

These creamy white chicken enchiladas feature a silky sour cream and chicken-broth sauce with cheese, green chiles, and cilantro, all wrapped in flour tortillas and baked until bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the sauce
  • 3 tablespoons butter For thickening the sauce
  • 3 tablespoons all-purpose flour For thickening the sauce
  • 2 cups chicken broth Use low-sodium if preferred
  • 1 cup sour cream Room temperature for smoother mixing
  • 1/2 teaspoon ground cumin For flavoring the sauce
  • Salt to taste
  • Black pepper to taste
For the filling
  • 3 cups cooked, shredded chicken Rotisserie chicken works great
  • 1 small onion, diced
  • 1/2 cup diced green chiles Canned or fresh
  • 1/4 cup chopped fresh cilantro For freshness
  • 2 cups shredded Monterey Jack cheese, divided Use as filling and topping
  • 1 cup shredded cheddar cheese, divided Use as filling and topping
For assembly
  • 8 to 10 medium flour tortillas Warmed before filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth and light golden, about 1 minute.
  3. Slowly pour in the chicken broth while whisking constantly. Continue whisking until the sauce thickens, about 3 to 4 minutes. Remove from heat.
  4. Stir in the sour cream and cumin. Season with salt and pepper. The sauce should be smooth and pourable. If it is too thick, whisk in a splash of broth.
Filling and Assembly
  1. In a large bowl combine the shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the combined cheeses. Mix until evenly distributed.
  2. Spread a thin layer of the white sauce on the bottom of the prepared baking dish to prevent sticking.
  3. Warm the tortillas briefly in the microwave or in a dry skillet to make them pliable. Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and arrange seam-side down in the dish.
  4. Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle with the remaining cheeses.
Cooking
  1. Bake uncovered for 25 to 30 minutes, until the sauce bubbles and the cheese is melted and golden.
  2. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1Calories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 10gSodium: 620mgFiber: 2gSugar: 1g

Notes

Rotisserie chicken saves time, or use poached breasts or leftover roasted chicken. For a tangier sauce, swap up to half the sour cream for plain Greek yogurt, but add it off the heat to prevent breaking. Use low-sodium chicken broth for better control over seasoning.

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