Description
These White Chicken Enchiladas feature tender shredded chicken seasoned with taco spices and combined with creamy cheeses and green chilies, all rolled in warm corn tortillas and baked in a luscious sour cream and chicken broth sauce. This comforting Mexican-inspired casserole is perfect for a family dinner and delivers rich, cheesy flavors with a mild kick.
Ingredients
Scale
Enchiladas
- 12 corn tortillas, warmed in wet paper towel
- 2 cups shredded chicken
- 2 tablespoons taco seasoning
- 1 cup cheddar cheese, shredded
- 4 oz can diced green chilies
- 4 oz cream cheese
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded (for topping)
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C). Spray a 13×9 inch baking dish with non-stick spray and set it aside for later.
- Prepare the chicken filling. In a mixing bowl, toss the shredded chicken with taco seasoning until evenly coated. Add 1 cup cheddar cheese, cream cheese, and 4 oz diced green chilies to the chicken mixture and blend well to combine.
- Assemble the enchiladas. Fill each warmed corn tortilla with about 1/4 cup of the chicken mixture, then roll up tightly. Place the rolled enchiladas seam side down in the prepared baking dish in a single layer.
- Make the sauce. In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2 minutes while stirring constantly, forming a roux. Gradually whisk in the chicken broth, bringing the mixture to a boil. Continue stirring until the sauce thickens slightly.
- Finish the sauce. Remove the saucepan from heat and stir in the sour cream, the remaining 4 oz of diced green chilies, and salt and pepper to taste. Mix until smooth.
- Top and bake. Pour the prepared sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Bake uncovered for 30–35 minutes until the sauce is bubbling and cheese is melted and slightly golden.
- Rest and serve. Let the enchiladas sit for a few minutes after baking to set. Serve warm and enjoy!
Notes
- Warming the tortillas before filling helps prevent cracking and makes rolling easier.
- You can use rotisserie chicken for convenience or cook and shred your own chicken breasts.
- Adjust the amount of green chilies to your preferred level of heat and flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a gluten-free version, ensure the taco seasoning and other ingredients are certified gluten-free, and use gluten-free flour or cornstarch for the roux.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, white chicken enchiladas, creamy chicken enchiladas, Mexican casserole, baked enchiladas, sour cream enchiladas
