Creamy White Chicken Enchiladas
These Creamy White Chicken Enchiladas are a delicious twist on the classic Mexican dish, featuring tender shredded chicken, corn, and cheese wrapped in soft tortillas and smothered in a rich, cheesy white sauce. Baked until bubbly and golden, they're perfect for a comforting weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
White Sauce
- 2.5 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 0.5 cup light sour cream
- 1 cup chicken broth
- 0.5 tsp cumin powder
- 2 tbsp finely chopped jalapeños or canned green chilies
- 0.5 tsp salt plus pepper to taste
Enchilada Filling & Assembly
- 2.5 cups shredded cooked chicken poached chicken breast recommended
- 1 cup frozen corn
- 0.5 cup sliced scallions
- 2 cups grated cheese such as Monterey Jack or cheddar
- 8 tortillas flour or corn tortillas
Instructions
Preparation Steps
- Melt butter over medium heat in a skillet. Add flour and cook for 1 minute.
- Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. Whisk and cook for 2 minutes - it should thicken slightly. Stir through cumin, jalapeños, salt and pepper. Remove from heat and set aside.
- Preheat oven to 350°F (180°C).
- Mix together 0.25 cup White Sauce, chicken, corn, scallions, 1 cup of grated cheese, salt and pepper.
- Warm tortillas in the microwave for 15 seconds so they don't crack when rolled.
- Divide filling between tortillas and roll them up like a cigar.
- Smear 2 tbsp of White Sauce in a baking dish. Place enchiladas seam side down. Pour over remaining White Sauce and scatter with remaining cheese.
- Bake for 25 minutes, until bubbly and golden. Serve hot.
Notes
Optional: Serve with Pico de Gallo or sliced avocado on top. Leftovers can be frozen before baking—just thaw and bake as directed.