White Chicken Enchiladas

White Chicken Enchiladas are a creamy, flavorful twist on classic enchiladas. Filled with tender chicken and cheese, then smothered in a rich white sauce, they’re perfect for weeknight dinners or gatherings. 🌯🧄🧀

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🥣 Ingredients

Filling

• 3 cups cooked, shredded chicken (rotisserie works well)

• 1 cup shredded Monterey Jack or mozzarella cheese

• ½ cup sour cream

• 1 teaspoon garlic powder

• ½ teaspoon ground cumin

• Salt and pepper to taste

White Sauce

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups milk

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ cup sour cream

• 1 cup shredded cheese (Monterey Jack or cheddar)

• Salt and pepper to taste

Assembly

• 8–10 flour tortillas

• Extra shredded cheese for topping

• Chopped fresh cilantro for garnish (optional)

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👩‍🍳 Instructions

1️⃣ Preheat Oven

• Preheat oven to 375°F (190°C).

• Grease a 9×13-inch baking dish.

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2️⃣ Make the Filling

• In a bowl, mix shredded chicken, 1 cup cheese, sour cream, garlic powder, cumin, salt, and pepper.

• Stir until combined.

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3️⃣ Make the White Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes to form a roux.

3. Gradually whisk in milk until smooth.

4. Add garlic powder, onion powder, sour cream, and cheese.

5. Stir until cheese melts and sauce is creamy.

6. Season with salt and pepper to taste.

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4️⃣ Assemble the Enchiladas

1. Spread a thin layer of white sauce on the bottom of the baking dish.

2. Place about ½ cup of filling in the center of each tortilla and roll it up.

3. Arrange the rolled tortillas seam-side down in the dish.

4. Pour remaining white sauce over the top.

5. Sprinkle extra shredded cheese on top.

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5️⃣ Bake

• Bake for 20–25 minutes until the cheese is melted and bubbly.

• Optional: broil for 1–2 minutes for a golden top.

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6️⃣ Serve

• Garnish with fresh cilantro, sliced avocado, or sour cream.

• Serve with Mexican rice or a side salad.

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✅ Tips

• Use rotisserie chicken for quick prep.

• Add green chilies or jalapeños for a little heat.

• Can be made ahead and refrigerated; bake before serving.

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If you want, I can also share:
🌯 Crockpot White Chicken Enchiladas (slow cooker version)
🌯 Creamy White Chicken Enchiladas with Spinach
🌯 Tex-Mex White Chicken Enchiladas with extra cheese.