White Chicken Enchiladas – Creamy, Cheesy, and Comforting

White Chicken Enchiladas – Creamy, Cheesy, and Comforting

There’s something incredibly satisfying about a pan of warm, melty enchiladas fresh out of the oven. These White Chicken Enchiladas bring all the comfort and flavor with tender shredded chicken, savory spices, and a luscious white cheese sauce that melts into every bite. This recipe is perfect for family dinners, potlucks, or when you just want to serve a meal that feels homemade and heartwarming. At deesviral, we’re all about turning simple ingredients into unforgettable dishes — and this creamy enchilada recipe delivers every time.

Ingredients

For the Filling:
• 3 cups shredded cooked chicken
• ½ yellow onion, finely diced
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 2 teaspoons minced garlic
• 2 cups shredded Monterey Jack cheese
• 8 large flour tortillas

For the White Sauce:
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 chicken bouillon cubes
• 2 cups water
• ½ cup Monterey Jack cheese
• 1 cup shredded Mexican blend cheese

Instructions

1. Preheat your oven:
   Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Prepare the filling:
   In a large mixing bowl, combine the shredded chicken, diced onion, salt, pepper, minced garlic, and Monterey Jack cheese. Mix well until evenly combined.

3. Fill the tortillas:
   Lay out the flour tortillas and divide the chicken filling evenly among them. Roll each one tightly and place seam-side down in the baking dish.

4. Make the white sauce:
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1–2 minutes until golden and bubbly. Slowly whisk in the water and add the bouillon cubes. Stir until cubes are fully dissolved and the sauce starts to thicken. Add the salt, pepper, and both cheeses, stirring until melted and smooth.

5. Assemble and bake:
   Pour the warm cheese sauce evenly over the enchiladas in the dish, covering every inch. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

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6. Optional garnish:
   Before serving, top with sour cream, fresh cilantro, diced tomatoes, or a scoop of salsa for added freshness.