Here’s a complete, classic White Chicken Enchiladas recipe that’s creamy, cheesy, and full of flavor:
Ingredients (Serves 4–6)
Chicken Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
White Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ¼ tsp chili powder (optional for mild heat)
- Salt and pepper to taste
- ½ cup shredded Monterey Jack or mozzarella cheese
Enchiladas:
- 8–10 flour tortillas (6-inch)
- 1 cup shredded cheese (Monterey Jack or Mexican blend)
- Optional toppings: chopped cilantro, sliced green onions, sour cream, avocado slices
Instructions
- Preheat Oven:
Preheat to 375°F (190°C). Grease a 9×13-inch baking dish. - Prepare Chicken:
Mix shredded chicken with garlic powder, cumin, salt, and pepper. - Make White Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly golden.
- Slowly whisk in chicken broth and heavy cream.
- Add garlic powder, onion powder, cumin, chili powder, salt, and pepper.
- Simmer 3–5 minutes until thickened.
- Stir in ½ cup shredded cheese until smooth.
- Assemble Enchiladas:
- Spoon 2–3 tbsp chicken onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour white sauce over tortillas.
- Top with remaining shredded cheese.
- Bake:
Bake 20–25 minutes until cheese is bubbly and lightly golden. - Serve:
Garnish with cilantro, green onions, avocado, or sour cream. Serve hot.
💡 Pro Tips:
- Add roasted green chilies or poblanos to the chicken for more depth.
- Warm tortillas first to prevent cracking.
- Substitute half-and-half for heavy cream for a lighter version.
If you want, I can also provide a creamy slow-cooker version that’s melt-in-your-mouth easy and perfect for meal prep. Do you want that version too?
