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Plate of white chicken enchiladas topped with creamy sauce and garnished with cilantro

Creamy White Chicken Enchiladas

A cozy and creamy dish featuring tender shredded chicken, gooey Monterey Jack cheese, and a silky white sauce, perfect for comforting Mexican-inspired meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 8–10 small small flour tortillas Use large tortillas only if you prefer fewer, heftier rolls.
  • 3 cups shredded cooked chicken Rotisserie or poached chicken breast work well.
  • 2 cups shredded Monterey Jack cheese Plus extra for topping.
  • 1–2 tablespoons olive oil For sautéing chicken.
  • Salt and freshly ground black pepper To taste.
For the Creamy White Sauce
  • Creamy white sauce — enough to cover the pan A simple béchamel with chicken stock, and a touch of cumin or a jarred white enchilada sauce.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or similar sized pan.
  2. Warm a skillet over medium heat and add 1–2 tablespoons of olive oil.
  3. Add the shredded chicken, season with salt and pepper, and sauté for 3–4 minutes until heated through. Remove from heat.
Assembly
  1. Lay a tortilla flat and spoon some warm chicken into the center. Sprinkle with Monterey Jack. Roll tightly and place seam-side down in the prepared dish.
  2. Repeat until all tortillas are filled and arranged snugly in the pan.
  3. Pour the creamy white sauce evenly over the enchiladas, covering them to keep moist. Sprinkle additional cheese on top.
Baking
  1. Bake for 20–25 minutes, until cheese is bubbly and edges are golden.
  2. Let rest for 5 minutes before serving warm.

Notes

For storing and reheating, cool leftovers within two hours of baking, then refrigerate in an airtight container for up to 3–4 days. Reheat in the oven at 325°F for 15–20 minutes or microwave covering for 1–2 minutes per serving. You can freeze assembled enchiladas before or after baking for up to 2 months. Tips for a perfect dish include warming tortillas before filling, preventing sogginess by brushing with olive oil, and mixing some cheese into the filling.