Ah yes! White Chicken Enchiladas — creamy, cheesy, and packed with tender chicken and a rich white sauce instead of the traditional red. Perfect for a comforting dinner. 🌯🧀
Here’s a complete recipe:
🌯 White Chicken Enchiladas
Ingredients (Serves 4–6)
For the filling
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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1 cup shredded Monterey Jack or mozzarella cheese
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½ cup sour cream
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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Salt and pepper, to taste
For the white sauce
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 ½ cups milk
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½ cup sour cream
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½ cup grated Parmesan cheese
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Salt and pepper, to taste
For assembly
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8–10 flour tortillas
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Extra shredded cheese for topping
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Chopped cilantro or green onions (optional garnish)
👩🍳 Instructions
1. Make the white sauce
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In a saucepan over medium heat, melt butter.
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Stir in flour and cook for 1 minute to form a roux.
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Gradually whisk in milk until smooth.
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Remove from heat and stir in sour cream and Parmesan. Season with salt and pepper.
2. Prepare the filling
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In a bowl, combine shredded chicken, cheese, sour cream, onion, garlic, cumin, chili powder, salt, and pepper.
3. Assemble the enchiladas
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Preheat oven to 375°F (190°C).
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Spread a thin layer of white sauce in a 9×13-inch baking dish.
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Place a few tablespoons of chicken filling on each tortilla, roll it up, and place seam-side down in the dish.
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Pour remaining white sauce over the rolled tortillas.
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Sprinkle extra cheese on top.
4. Bake
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Cover with foil and bake 20 minutes.
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Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden.
5. Serve
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Garnish with cilantro or green onions.
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Serve with rice, beans, or a fresh salad.
💡 Tips & Variations
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Spicy kick: Add chopped green chilies or a pinch of cayenne to the filling.
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Make-ahead: Assemble enchiladas in advance, cover, and refrigerate up to 24 hours before baking.
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Extra creamy: Swap half the milk with heavy cream.
If you want, I can also give a quick 20-minute skillet version of white chicken enchiladas that doesn’t require rolling and bakes in one pan.
Do you want that version?
