Creamy Chicken Enchiladas with White Cheese Sauce

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, look no further. These Creamy Chicken Enchiladas are exactly what your family needs tonight. They are simple, satisfying, and totally stress-free to make.

Why You’ll Make This Again

This recipe is a huge hit for a quick weeknight dinner. It brings all the warmth of classic comfort food. The velvety white sauce is a total game-changer. You can have this meal on the table in just 45 minutes. It is the perfect cozy meal for a chilly Fall evening. Your family will love the mild green chile flavor.

How This Comes Together

This dish comes together much faster than you think. You just mix the filling and roll the tortillas. The secret is the easy homemade white sauce. We use a simple roux to keep it thick and rich. Even beginners can master this recipe with total confidence.

What You’ll Need

Most of these items are pantry staples you likely have now. Using pre-cooked chicken makes this even faster.

• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 8 flour tortillas (8-inch)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step-By-Step Directions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, combine shredded chicken with 1 cup of Monterey Jack cheese, garlic powder, and cumin.
3. Divide the chicken mixture evenly among the tortillas, roll them tightly, and place them seam-side down in the baking dish.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
5. Gradually whisk in chicken broth and bring to a simmer, stirring constantly until thickened.
6. Remove sauce from heat and stir in sour cream and diced green chiles until smooth. Season with salt and pepper.
7. Pour the sauce evenly over the rolled tortillas.
8. Sprinkle the remaining 1 cup of cheese over the top.
9. Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly golden.
10. Allow to rest for 5 minutes before serving.

How To Serve It

Serve these enchiladas while they are hot and bubbly. They look beautiful with a sprinkle of fresh cilantro. Pair them with a side of Mexican rice or black beans. This is a great dish for casual hosting with friends. Everyone always asks for the recipe before they leave.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use the oven to keep the texture right. The sauce stays creamy even after a day or two. You can also freeze the assembled dish before baking it. Just thaw it in the fridge overnight before you cook.

Make It Even Better (Pro Tips)

• Use a rotisserie chicken to save precious prep time.
• Don’t skip the step of cooking the flour roux.
• Whisk the broth in slowly to avoid any lumps.
• Warm the tortillas slightly so they do not crack.
• Use freshly shredded cheese for the best melt possible.
• Add extra green chiles if you love a little kick.
• Let the dish rest so the sauce sets properly.

Easy Ways To Change It Up

• Swap flour tortillas for corn for a gluten-free option.
• Add black beans to the filling for extra protein.
• Use pepper jack cheese to make it spicy.
• Try it with shredded turkey after a big holiday.

Quick Questions

Can I use corn tortillas?

Yes, you can use corn tortillas for this recipe. Just be sure to warm them first so they stay flexible. They provide a different texture but taste great with the sauce.

Is the white sauce spicy?

No, the sauce is very mild and creamy. The green chiles add flavor without a lot of heat. It is a very family-friendly meal for kids.

I hope you love these Creamy Chicken Enchiladas as much as we do. They are the ultimate easy comfort food for any night. Give them a try tonight!

— Ethan

Creamy Chicken Enchiladas with White Sauce

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method

Ingredients

  

• 2 cups cooked shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 8 flour tortillas (8-inch)
• 3 tablespoons unsalted butter
• 3 tablespoons all -purpose flour
• 2 cups low -sodium chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chiles
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sal t
• 1/4 teaspoon black pepper

Method

 

1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a medium bowl, combine shredded chicken with 1 cup of Monterey Jack cheese, garlic powder, and cumin.
3. Divide the chicken mixture evenly among the tortillas, roll them tightly, and place them seam-side down in the baking dish.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
5. Gradually whisk in chicken broth and bring to a simmer, stirring constantly until thickened.
6. Remove sauce from heat and stir in sour cream and diced green chiles until smooth. Season with salt and pepper.
7. Pour the sauce evenly over the rolled tortillas.
8. Sprinkle the remaining 1 cup of cheese over the top.
9. Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly golden.
10. Allow to rest for 5 minutes before serving.