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Best Foolproof White Chicken Enchiladas Recipe (50 Min)

Shredded chicken and melty cheese rolled in flour tortillas, covered in a creamy homemade green chile sauce, and baked until bubbly in about 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings (2 enchiladas each), scalable
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Method Notes

Ingredients
  

  • For the Filling
  • 1 | tbsp | olive oil |
  • 1/2 | medium | yellow onion finely diced |
  • 2 | cloves | garlic minced |
  • 1/2 | tsp | ground cumin |
  • 3 | cups | shredded cooked chicken | rotisserie chicken works well
  • 1 | can 4 oz | diced green chiles, divided |
  • 1 1/2 | cups | shredded Monterey Jack cheese divided |
  • 1/2 | tsp | salt |
  • For the Sauce
  • 3 | tbsp | unsalted butter |
  • 3 | tbsp | all-purpose flour | GF blend works as substitute
  • 2 | cups | chicken broth |
  • 1 | cup | sour cream | Greek yogurt as substitute
  • 1/2 | tsp | ground cumin |
  • 1/4 | tsp | salt | plus more to taste
  • For Assembly
  • 8 | tortillas 8-inch | flour tortillas |
  • 1 1/2 | cups | shredded Monterey Jack cheese | for topping
  • | | olive oil or cooking spray | for the dish
  • For Serving
  • | | fresh cilantro chopped | to taste
  • | | green onions sliced | to taste
  • | | diced avocado or extra sour cream | optional

Method
 

  1. Making the Filling
  2. Heat oil, cook onion 3 to 4 minutes until softened.
  3. Add garlic and cumin, cook 30 seconds.
  4. Off heat, stir in chicken, half the chiles, 1 cup cheese, and salt.
  5. Making the Sauce 4. Melt butter, whisk in flour, cook 1 minute. 5. Whisk in broth gradually, simmer 3 to 4 minutes until thickened. 6. Off heat, stir in sour cream, remaining chiles, cumin, and salt.
  6. Assembling 7. Spread 1/2 cup sauce in a greased 9x13-inch dish. 8. Fill each tortilla with about 1/3 cup filling, roll, and place seam-side down. 9. Pour remaining sauce over the top and sprinkle with remaining cheese.
  7. Baking 10. Bake at 375°F (190°C) for 20 to 25 minutes until bubbly. 11. Rest 5 minutes before serving.
  8. Serving 12. Garnish with cilantro and green onions.
  9. Nutrition (per serving, 2 enchiladas): Calories: 560 | Protein: 33 g | Carbohydrates: 36 g | Fat: 30 g | Fiber: 3 g | Sugar: 4 g | Sodium: 980 mg
    10. For browned, slightly crisp cheese, broil for the last 1 to 2 minutes, watching closely.

Notes

Contains dairy and gluten; gluten-free and dairy-free swaps included in the post. Freezes well unbaked for up to 3 months.