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Best Creamy White Chicken Enchiladas

These Creamy White Chicken Enchiladas are the perfect balance of rich flavor, creamy texture, and savory goodness. This recipe utilizes a roux-based white sauce with a blend of cheeses and spices to create a comforting and flavorful dish that's sure to become a family favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 6 tbsp butter
  • 6 tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 4 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup Pepper Jack cheese, shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1 tbsp lime juice
  • 10-12 flour tortillas 6-inch
  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • Optional: chopped cilantro
  • Optional: sour cream
  • Optional: sliced green onions

Equipment

  • Oven
  • Large saucepan
  • whisk
  • 9x13-inch baking dish
  • measuring cups and spoons
  • cutting board
  • knife
  • mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Rub chicken breasts with olive oil, salt, pepper, garlic powder, and onion powder. Bake for 25-30 minutes, or until internal temperature reaches 165°F (74°C). Shred chicken and set aside.
  2. In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden.
  3. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until slightly thickened.
  4. Stir in heavy cream, milk, and softened cream cheese. Cook until cream cheese is melted and smooth.
  5. Gradually add Monterey Jack and Pepper Jack cheese, stirring until melted and the sauce is creamy. Season with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Stir in lime juice.
  6. Preheat oven to 350°F (175°C). Spread a thin layer of creamy white sauce in the bottom of a 9x13 inch baking dish.
  7. Fill each tortilla with shredded chicken and shredded Monterey Jack cheese. Roll up tightly and place seam-side down in the baking dish.
  8. Pour remaining creamy white sauce over the enchiladas, ensuring they are fully covered. Sprinkle with additional Monterey Jack cheese.
  9. Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
  10. Garnish with chopped cilantro, sour cream, and sliced green onions, if desired.
  11. Serve immediately.

Notes

For best results, use high-quality ingredients. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. To prevent soggy enchiladas, don't overfill the tortillas and spread a thin layer of sauce on the bottom of the baking dish. Leftovers can be stored in the refrigerator for up to 3 days.