Description
Quick and creamy white chicken enchiladas made with tender chicken, soft tortillas, and a rich homemade white sauce. Perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 cup shredded cooked chicken (rotisserie works great)
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 6 medium flour tortillas
- Optional toppings:
- Chopped fresh cilantro
- Sour cream
- Sliced jalapeños
- Extra cheese
Instructions
- 1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- 2. Heat olive oil in a saucepan over medium heat. Cook onion for 5–7 minutes until soft.
- 3. Add garlic and cook for 1 minute until fragrant.
- 4. Stir in flour and cook for 1–2 minutes to form a roux.
- 5. Gradually whisk in chicken broth, stirring to avoid lumps, and let it thicken.
- 6. Add milk and cook 2–3 minutes until smooth and creamy.
- 7. Stir in salt, pepper, cumin, and oregano.
- 8. Add shredded chicken and mix well.
- 9. Stir in half of the cheese until melted.
- 10. Fill each tortilla with about 1/4 cup of the mixture, roll tightly, and place seam-side down in the dish.
- 11. Pour remaining sauce over enchiladas and top with remaining cheese.
- 12. Bake for 15–20 minutes until bubbly and golden.
- 13. Let rest for a few minutes before serving.
Notes
Do not rush adding liquids to avoid lumps. Let enchiladas rest before serving for better texture and shape.
- Prep Time: 10-15 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approx. 400-550
- Sugar: Approx. 3-6g
- Sodium: Approx. 600-900mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 25-35g
- Fiber: Approx. 2-4g
- Protein: Approx. 25-35g