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Creamy White Chicken Enchiladas with Homemade Sour Cream Sauce

Three freshly baked white chicken enchiladas covered in melted, bubbly cheese and chopped parsley.
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Make these creamy white chicken enchiladas for a comforting family dinner. This recipe uses tender shredded chicken and a rich, homemade sour cream white sauce, offering an approachable elegance perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 5 minutes.
  4. Remove the saucepan from the heat. Whisk in the sour cream, cumin, garlic powder, salt, and pepper until the sauce is smooth and creamy. Stir in 1 cup of the Monterey Jack cheese until melted.
  5. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  6. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  7. Pour the remaining white sauce evenly over the rolled enchiladas.
  8. Sprinkle the remaining 1 cup of Monterey Jack cheese and the white cheddar cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For a shortcut, use pre-cooked rotisserie chicken for the shredded chicken.
  • If you prefer a casserole style, layer the tortillas, chicken, and sauce in the baking dish instead of rolling them.
  • Serve these cheesy chicken enchiladas with salsa verde or sliced avocado for added flavor.

Nutrition

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