Creamy White Chicken Enchiladas: The Ultimate Comfort Food
If you’re looking for a dish that delivers maximum comfort with a rich, savory, and surprisingly simple sauce, you’ve found it! These Creamy White Chicken Enchiladas are a total game-changer.
Forget the heavy red sauce; the magic here lies in a luscious, velvety white sauce made from a simple roux, chicken stock, and a hint of sour cream and cheese. This sauce coats tender shredded chicken, which is then rolled into warm tortillas and baked under a blanket of melted Monterey Jack cheese. It's truly irresistible.
This recipe is perfect for a weeknight dinner, a weekend gathering, or as a potluck centerpiece—it’s guaranteed to be a hit every single time. It's simple, satisfying, and deeply flavorful.
Let’s get cooking!
The Secret to the White Sauce
The white sauce is the star of this show, and it’s surprisingly easy to master! It starts just like a classic French Béchamel, using a roux (equal parts butter and flour) as the thickener.
The sauce is then flavored with chicken stock and green chilies, giving it a smoky, savory depth. The addition of sour cream and cheese at the end transforms it from a simple sauce into a rich, creamy blanket that melts perfectly into the filling. Don't skip the step of warming your liquids—it ensures a perfectly smooth, lump-free sauce every time!
Recipe: Creamy White Chicken Enchiladas
This recipe makes 8-10 enchiladas, serving 4-5 people.
Ingredients
For the Filling
For the White Sauce
For Assembly
Instructions
1. Prepare the Filling and Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, 1 can of diced green chilies, cumin, salt, and pepper. Toss to combine.
2. Make the White Sauce
In a medium saucepan, melt the 1/4 cup of butter over medium heat.
Whisk in the 1/4 cup of flour and cook for 1 minute to create a smooth roux, stirring constantly. Do not let it brown.
Slowly whisk in the warm chicken stock and milk until the sauce is smooth and lump-free.
Bring the sauce to a gentle simmer, stirring frequently, until it thickens (about 3-5 minutes).
Remove the pan from the heat. Whisk in the sour cream, 1 cup of shredded Monterey Jack cheese, and the second can of green chilies. Whisk until the cheese is fully melted and the sauce is creamy.
3. Assemble and Bake the Enchiladas
Pour about 1/2 cup of the white sauce into the bottom of the prepared baking dish and spread it around. This prevents the tortillas from sticking.
Warm the tortillas briefly in the microwave or a dry skillet to make them pliable (this prevents cracking).
Place a spoonful of the chicken filling down the center of each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat until the dish is full.
Pour the remaining white sauce evenly over the tops of the rolled enchiladas.
Sprinkle the remaining 1 cup of shredded cheese over the sauce.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
4. Finish and Serve
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish generously with fresh chopped cilantro.
Serve with your favorite sides, such as rice and beans.
Pro Tips & Variations
Enjoy this comforting and delicious dinner! If you give this recipe a try, don't forget to share your photos!