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Warm, comforting tortillas filled with tender shredded chicken and drenched in a luscious creamy white sauce. These homemade white chicken enchiladas bring restaurant-level flavor straight to your table, with the kind of homemade warmth that makes every bite special.

Ingredients

Scale
  • 8–10 medium-sized flour tortillas
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • ½ cup diced green chiles (canned or fresh)
  • ¼ cup chopped fresh cilantro
  • 1 small onion, diced
  • 3 tablespoons butter (for white sauce)
  • 3 tablespoons all-purpose flour (for roux)
  • 2 cups chicken broth (for white sauce)
  • 1 cup sour cream, room temperature
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. In a large saucepan over medium heat, melt the butter. Whisk in the flour and keep stirring for 1 minute, until it forms a smooth paste and starts to turn a light golden color. This step builds the creamy base for your sauce.
  2. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and turns smooth, about 3-4 minutes. Remove from heat, then whisk in sour cream, cumin, salt, and pepper until the sauce is perfectly combined and silky.
  3. Mix the shredded chicken with the diced onion, green chiles, cilantro, and 1 cup of the cheese mixture in a bowl. Stir it really well so the filling has flavor in every bite.
  4. Preheat your oven to 350°F. Grease a 9×13-inch baking dish and spread a thin layer of the white sauce on the bottom. Place about ⅓ cup of the chicken filling down the center of each tortilla, roll it up tight, and arrange seam-side down in the dish.
  5. Pour the remaining white sauce evenly over the enchiladas, making sure each one is covered nicely. Sprinkle the rest of the Monterey Jack and cheddar cheese over the top for a bubbly, golden finish.
  6. Bake uncovered for 25-30 minutes until the sauce is bubbling at the edges and the cheese is melted and golden brown. Take the dish out of the oven and let it rest for 5 minutes to set the sauce before slicing and serving.

Notes

The trick to those perfect white enchiladas is getting your sauce just right—it should smoothly coat the back of a spoon without getting too thick. Keep some extra chicken broth handy to thin it out if it thickens too much., Don’t skip the 5-minute rest after baking; it helps the sauce set so your enchiladas slice neatly. Those little steps turn good enchiladas into truly stellar ones.

Nutrition

Find it online: https://cozyovenkitchen.com/white-chicken-enchiladas-best-homemade-recipe/