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Chicken Enchiladas Recipe

These Mexican-inspired white chicken enchiladas bring together tender tortillas filled with a creamy, flavorful chicken mixture, topped with a velvety white cheese sauce, and baked to golden, bubbling perfection. A comforting main course that is sure to please any crowd.
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Course: Main Course
Cuisine: American
Keyword: Chicken Enchiladas Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5

Ingredients

For the White Enchilada Sauce

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 4 ounces canned diced green chilies
  • 1 cup sour cream
  • ½ cup shredded Monterey Jack cheese

For the Filling

  • 2 cups shredded cooked chicken breasts
  • 6 ounces cream cheese softened
  • ½ cup sour cream
  • 4 ounces canned diced green chilies
  • 1 teaspoon ground cumin
  • 1½ cups shredded Monterey Jack cheese

For the Assembly

  • 10 tortillas 8-inch
  • 2 cups shredded Monterey Jack cheese
  • Chopped cilantro for garnish

Instructions

Prepare the White Enchilada Sauce:

  • In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour, forming a smooth roux. Gradually pour in the chicken broth, whisking continuously. Add the diced green chilies, sour cream, and Monterey Jack cheese, whisking until the sauce thickens. Remove from heat.

Prepare the Filling:

  • In a mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, cumin, and Monterey Jack cheese until well blended.

Assemble the Enchiladas:

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray. Lay each tortilla flat and evenly distribute the chicken filling among them. Roll each tortilla tightly and place seam-side down in the prepared dish.

Add Sauce and Toppings:

  • Pour the prepared white enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.

Bake:

  • Place the dish in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, with a slight golden hue.

Garnish and Serve:

  • Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro before serving.

Notes

These enchiladas can be frozen uncooked for up to 3 months. To freeze, allow the sauce to cool completely, then wrap the dish in a double layer of plastic wrap. Thaw completely and bring to room temperature before baking according to the recipe.