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White Chicken Enchiladas with a Creamy Green Chile Sauce

White Chicken Enchiladas with a Creamy Green Chile Sauce

Experience pure comfort with tender flour tortillas stuffed with juicy shredded chicken and smothered in a velvety, homemade green chile cream sauce. These enchiladas deliver restaurant-quality results with a rich, bubbly cheese topping that makes every bite feel like a special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Dish
Cuisine: American, Tex-Mex
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8-10 flour tortillas medium size
  • 3 cups cooked shredded chicken rotisserie works
  • 2 cups Monterey Jack cheese divided
  • 1 cup cheddar cheese divided
  • 1/2 cup green chiles diced
  • 1/4 cup fresh cilantro chopped
  • 1 small onion diced
  • 3 tablespoons butter for sauce
  • 3 tablespoons all-purpose flour for roux
  • 2 cups chicken broth for sauce
  • 1 cup sour cream room temperature
  • 1/2 teaspoon cumin ground
  • to taste salt and pepper for seasoning

Equipment

  • 9x13 Inch Baking Dish
  • Large Saucepan
  • whisk
  • Mixing bowl

Method
 

  1. Begin by melting the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly until the roux is smooth and light golden.
  2. Slowly pour the chicken broth into the roux while whisking vigorously to ensure no lumps form. Cook the mixture for 3 to 4 minutes until it thickens into a smooth gravy.
  3. Remove the saucepan from the heat and stir in the sour cream, cumin, salt, and pepper. Mix until the sauce is completely creamy and well combined.
  4. In a large mixing bowl, toss together the shredded chicken, diced onion, green chiles, cilantro, and one cup of the mixed cheeses. Stir well so the filling is evenly distributed.
  5. Preheat your oven to 350°F and lightly grease a 9x13 baking dish. Spread a thin layer of the white sauce across the bottom of the dish to prevent sticking.
  6. Fill each tortilla with approximately 1/3 cup of the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
  7. Pour the remaining white sauce over the top of the tortillas and sprinkle with the remaining cheese. Bake for 25 to 30 minutes until the cheese is melted and the sauce is bubbling.

Notes

For the best results, ensure your sour cream is at room temperature before adding it to the warm sauce to prevent curdling. You can assemble these up to 24 hours in advance and store them in the refrigerator, but wait to add the sauce until just before baking to keep the tortillas from getting too soft. Leftovers store beautifully in an airtight container for up to three days and reheat well in the microwave or oven.