Creamy White Chicken Enchiladas

Indulge in the comforting flavors of creamy white chicken enchiladas with this easy-to-follow recipe. Tender shredded chicken, flavorful spices, and a rich, creamy sauce come together to create a delicious Mexican-inspired dish perfect for any weeknight meal. Try it and treat your taste buds to a satisfying culinary experience!


2 cloves garlic, minced
1 teaspoon ground cumin
2 cups cooked chicken, shredded
1 tablespoon olive oil
1 small onion, diced
1 teaspoon chili powder
Salt and pepper, to taste
1 (4 oz) can diced green chilies
1 (15 oz) can white beans, drained and rinsed
8-10 small flour tortillas
2 cups shredded Monterey Jack cheese

For the Creamy Sauce:

1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup unsalted butter
1 cup sour cream
Salt and pepper, to taste


Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.

In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic, ground cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes.

Stir in shredded chicken, diced green chilies, and white beans. Cook for another 5 minutes, then remove from heat.

To make the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until golden brown.

Gradually whisk in chicken broth until smooth. Cook, stirring constantly, until the sauce thickens, about 5 minutes.

Remove the saucepan from heat and stir in sour cream until well combined. Season with salt and pepper to taste.

Spread a spoonful of the creamy sauce in the bottom of the prepared baking dish.

Place a scoop of the chicken mixture onto each tortilla, roll it up, and place it seam side down in the baking dish.

Once all the enchiladas are assembled, pour the remaining creamy sauce over the top. Sprinkle with shredded Monterey Jack cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Enjoy !

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