Creamy White Chicken Enchiladas: Weeknight Comfort (Print Version)
Whip up creamy white chicken enchiladas for a comforting meal. This rich, cheesy recipe is perfect for weeknights and always a family hit!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Enchilada Filling & Tortillas
01 -
2 cups cooked chicken, shredded
02 -
10-12 small flour tortillas (6-inch)
03 -
1 cup Monterey Jack cheese, shredded
→ Creamy White Sauce
04 -
4 tbsp unsalted butter
05 -
4 tbsp all-purpose flour
06 -
2 cups whole milk
07 -
1 cup chicken broth
08 -
4 oz cream cheese, softened
09 -
1/2 cup sour cream
→ Flavor Boosters & Seasonings
10 -
1/2 tsp garlic powder & 1/2 tsp onion powder
11 -
1/4 tsp cumin
12 -
Pinch of cayenne pepper (optional, but I love it!)
13 -
Salt and black pepper, to taste
14 -
1/4 cup fresh cilantro, chopped
15 -
Sliced jalapeños (fresh or pickled, for a kick!)
# Instructions:
01 -
First things first, get that chicken ready! If you’re cooking it fresh, boil or bake it until it’s fork-tender, then shred it. I usually do this a day ahead to make life easier, honestly. While you're at it, preheat your oven to 375°F (190°C). Grab your trusty 9x13 inch baking dish and give it a light spray with cooking oil. This is where I always make sure everything is ready, because once the sauce starts, it moves pretty fast. Having your shredded chicken and cheese ready to go makes all the difference for these white chicken enchiladas!
02 -
In a large skillet or saucepan, melt the butter over medium heat. Once it’s shimmering, whisk in the flour and cook for about 1-2 minutes, stirring constantly. This is your roux, and it should smell a little nutty. Now, slowly, *slowly* whisk in the milk and chicken broth. Keep whisking to avoid any lumps – I’ve had a few lumpy sauce disasters in my time, and trust me, you don't want them! Bring it to a gentle simmer, letting it thicken. The smell is already starting to get good, right?
03 -
Once your sauce has thickened a bit, reduce the heat to low. Now, here's where the magic happens for our creamy white chicken enchiladas! Stir in the softened cream cheese until it’s completely melted and smooth. Then, fold in the sour cream. This makes it so rich and velvety, you won't believe it. Stir in the garlic powder, onion powder, cumin, cayenne (if you’re using it), and season generously with salt and pepper. Taste it! Adjust as needed. This sauce is everything!
04 -
Time to fill! Lay out a tortilla. Spoon about 2-3 tablespoons of shredded chicken down the center, then sprinkle with a little shredded Monterey Jack cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat this glorious process with the remaining tortillas, snuggling them close together in the dish. Don't overstuff them, or they'll be hard to roll, and that's just a messy situation, I've learned from experience!
05 -
Once all your creamy white chicken enchiladas are snuggled in the dish, pour that amazing white sauce evenly over the top. Make sure every single enchilada is drenched in that creamy goodness! Sprinkle the remaining shredded Monterey Jack cheese generously over everything. This is where it starts to look so irresistible. I usually make sure there are no naked spots, because who doesn't love extra cheese?
06 -
Pop the dish into your preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. The edges of the tortillas might get a little crispy, which I personally love! When it comes out, the aroma is just incredible, filling your whole kitchen. Let it rest for 5-10 minutes before serving. This helps the sauce set a little. Garnish with fresh cilantro and sliced jalapeños if you like. Enjoy your incredible white chicken enchiladas!