Creamy White Chicken Enchiladas are prepared with cheese, shredded chicken, green chiles, flour tortillas, and a delectable creamy white sauce!

Set Up Time: fifteen minutes

Cooking Time: 25 minutes

Time Spent: forty minutes Five servings


Chiladas are among my favourite Mexican dishes, aside from chimichangas. This is one of those dishes that even finicky eaters enjoy! It has a delicious creamy sauce that truly brings everything together, and it’s not spicy at all. This is an easy evening dinner that comes together quite quickly!


  1. One cup of shredded Monterey Jack cheese (or mozzarella) \two cups of cooked, shredded chicken (you can also use a store-bought rotisserie chicken) with Adobo
  2. seasoning and salt
  3. pepper to taste
  4. Ten taco-sized flour tortillas
  5. three tablespoons of butter
  6. three tablespoons of all-purpose flour
  7. two cups of chicken broth,
  8. one cup of sour cream
  9. four ounces of diced green chilies (do not drain)
  10. one cup of shredded Cheese from Monterey Jack

Instructions  for White Chicken Enchiladas:

  1. Set the oven’s temperature to 350F.
  2. Apply nonstick cooking spray to a 9 x 13-inch baking dish.
  3. One cup of shredded cheese should be added. Add some Adobo seasoning, salt, and pepper for flavour.
  4. Put a little of the chicken mixture into each wheat tortilla.
  5. After rolling each one, put it on the baking dish. Just cram them all inside.
  6. Melt butter in a saucepan of moderate size. Stir in flour; simmer and thicken for 1 minute, being careful not to burn.
  7. Whisk in chicken broth until it’s smooth.
  8. Add chilies and sour cream and stir. Make sure the mixture doesn’t boil.
  9. Remove the sauce from the stove and serve the enchiladas with it. Add the remaining cheese shreds on top.
  10. Bake for twenty to thirty minutes. You can broil these for one or two minutes on high, if you’d like, until the cheese is bubbling and gently browned. Warm up and enjoy with your preferred sides.


  • There are two methods you can use to prepare chicken. A few chicken breasts can be roasted in the oven. Toss them with a little olive oil, season with salt and pepper, and bake for 35 to 45 minutes.
  • Alternatively, boil your chicken until it’s done. Alternatively, you may use rotisserie chicken from the grocery. It just comes down to how much time you have available and what kind of chicken you want. The chicken that is roasted or rotisserie will have the most flavour.
  • After the chicken is cooked, shred it with two forks. Alternatively, place your chicken in the mixing bowl and use the paddle attachment on your stand mixer. After you turn on the mixer, the chicken will be properly shredded in just one minute.
  • I’ve prepared this set for five dishes, figuring that each individual will eat two enchiladas.

Course: Principal Course

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