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Creamy White Chicken Enchiladas


Creamy White Chicken Enchiladas


Enjoy the comforting taste of Creamy White Chicken Enchiladas with this easy-to-follow recipe. Tender shredded

chicken, aromatic spices, and a rich, creamy sauce come together to create a delicious Mexican-inspired dish

that’s perfect for any weeknight meal. Try it today and delight your taste buds with a delicious dining experience!

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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 flavor

1 (4 oz) can diced green chilies

1 (15 oz) can white beans, drained and rinsed

8-10 small flour tortillas


2 cups grated 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 oven to 350°F (175°C).Grease a 9 x 13 inch baking dish and set aside.

Heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5

minutes. Add minced garlic, ground cumin, chili powder, salt and pepper. Cook for another 2 minutes.Add the

shredded chicken, diced green chilies and white beans. Let cook for another 5 minutes, then remove from heat.

For the sauce, melt the butter in a saucepan over medium heat. Stir in flour and cook until golden brown, 1-2


Gradually add the chicken stock until smooth.Cook, stirring constantly, until the sauce thickens, about 5 minutes.


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

Spread a tablespoon of cream sauce on the bottom of the prepared baking dish.

Place a tablespoon of the chicken mixture on each tortilla, roll up and place seam side down in the baking

dish.Once all the enchiladas are ready, pour the rest of the creamy sauce over them. Sprinkle with grated

Monterey Jack cheese.

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

Have fun!

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