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Creamy white chicken enchiladas topped with cheese and garnished with cilantro

White Chicken Enchiladas

Delightful White Chicken Enchiladas feature creamy, savory chicken wrapped in tortillas, topped with melted cheese, perfect for family dinners or cozy gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2.5 tbsp butter rich and creamy, this buttery base adds depth.
  • 3 tbsp flour for thickening, resulting in a luscious texture.
  • 1 cup milk smooth and velvety, it enriches the white sauce.
  • 0.5 cup light sour cream adds a tangy richness to the sauce.
  • 1 cup chicken broth savory and aromatic, it brings layers of flavor.
  • 0.5 tsp cumin powder earthy and warm, it adds an irresistible kick.
  • 2 tbsp finely chopped jalapeños or canned green chilies for that extra spicy zest.
  • 0.5 tsp salt to enhance all ingredients.
  • 0.5 tsp pepper to enhance all ingredients.
For the Filling
  • 2.5 cups shredded cooked chicken juicy and tender, the star of the dish.
  • 1 cup frozen corn sweet morsels that lend a delightful crunch.
  • 0.5 cup sliced scallions fresh and vibrant, they bring color and flavor.
  • 2 cups grated cheese gooey and melty, it completes the dish.
  • 8 pieces tortillas (flour or corn) the perfect wrap to hold all the deliciousness.

Method
 

Preparation
  1. Begin by melting the butter in a medium skillet over medium heat. This will serve as the base for your creamy sauce.
  2. Once the butter is melted, whisk in the flour and cook for about 1 minute, stirring constantly to avoid burning.
  3. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, which should take about 30 seconds to 1 minute.
  4. Add the light sour cream and chicken broth to the skillet. Continue whisking and cook for another 2 minutes until the sauce thickens slightly.
  5. Stir in the cumin powder, chopped jalapeños or green chilies, salt, and pepper. Remove the skillet from heat and set the sauce aside.
Cooking
  1. Preheat your oven to 180°C or 350°F so it’s ready for baking your enchiladas.
  2. In a large bowl, mix together 1/4 cup of the prepared White Sauce, shredded chicken, corn, scallions, 1 cup of cheese, salt, and pepper until fully combined.
  3. Microwave the tortillas for about 15 seconds to warm them. This will make them pliable and prevent cracking when rolling them.
  4. Divide the filling mixture evenly among the tortillas. Roll them up tightly like a cigar and place them seam-side down in a greased baking dish.
  5. Smear 2 tablespoons of the White Sauce over the rolled enchiladas. Pour the remaining sauce evenly over the top, and sprinkle with the remaining cheese.
  6. Place the baking dish in the preheated oven and bake for around 25 minutes until bubbly and golden. Remove and let cool slightly before serving.
Serving
  1. For an extra touch, consider serving your enchiladas with Pico de Gallo or avocado on the side.

Notes

For added flavor, consider marinating the chicken in lime juice and spices before cooking it to infuse extra zest. If you want a crunchier topping, bake for an additional 5 minutes uncovered. Fresh cilantro can be sprinkled on top before serving for a burst of freshness.