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White Chicken Enchiladas with Creamy Sauce

This dish features tender shredded chicken wrapped in warm tortillas, layered with a rich and tangy white cheese sauce, then baked until bubbling and golden. The enchiladas have a creamy, velvety texture with melted cheese on top, combining savory flavors and comforting warmth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie or boiled
  • 8 large flour tortillas
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • to taste salt and pepper

Equipment

  • Two large mixing bowls
  • Saucepan
  • Shredding tool or fork
  • Baking Dish
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). In a bowl, combine the shredded chicken with a pinch of salt, pepper, and a little cumin for flavor; set aside.
  2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it smells deliciously aromatic.
  3. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture turns lightly golden and thickens slightly.
  4. Gradually pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens into a smooth, creamy sauce, about 3-5 minutes.
  5. Remove the sauce from heat. Stir in the shredded cheese and sour cream until the cheese melts completely and the sauce becomes velvety. Season with additional salt, pepper, or cumin to taste.
  6. Warm the tortillas slightly in the microwave or on a skillet to make them pliable. Spread a spoonful of the chicken mixture onto each tortilla, then roll them up tightly.
  7. Spread a light layer of sauce at the bottom of the baking dish. Place the rolled tortillas seam-side down in the dish, then pour the remaining sauce evenly over the top.
  8. Place the dish in the preheated oven and bake uncovered for about 20-25 minutes, until the sauce is bubbling and the edges of the tortillas are slightly golden.
  9. Remove from oven and let sit for a few minutes. Garnish with additional cheese, chopped cilantro, or preferred toppings before serving.
  10. Serve hot, ensuring each bite includes creamy sauce, tender chicken, and melted cheese—an inviting, cheesy bite every time.

Notes

For extra flavor, add chopped green chilies or a squeeze of lime before wrapping. Leftovers reheat well in the microwave and can be stored in an airtight container.