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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce made from a quick roux and chicken broth, then baked until bubbly and golden. Rolled corn tortillas are filled with shredded chicken and poblano peppers, topped with melted Oaxaca or mozzarella and finished with fresh cilantro.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 3 cup cooked shredded chicken Use shredded chicken that’s fully cooked.
  • 4 tbsp butter For the roux and sauce base.
  • 2 garlic cloves, minced Freshly minced garlic for best flavor.
  • 3 tbsp all-purpose flour Creates the creamy roux thickener.
  • 2 cup chicken broth Warm or room temperature helps the sauce stay smooth.
  • 1 cup heavy cream Adds richness to the white sauce.
  • 1 cup Oaxaca or mozzarella cheese, shredded Reserve some for topping before baking.
  • 12 corn tortillas Use corn tortillas for classic enchilada rolls.
  • 1 cup diced poblano peppers Diced and evenly distributed in the filling.
  • 0.25 cup fresh cilantro, chopped Green garnish for serving.
  • salt To taste.
  • pepper To taste.
  • oil Lightly soften tortillas in the skillet.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the creamy white sauce
  1. Melt the butter in a saucepan over medium heat, letting it fully liquefy before adding aromatics.
  2. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  3. Whisk in the flour to form a roux and cook for 2 minutes, stirring frequently until it smells nutty.
  4. Gradually whisk in the chicken broth and heavy cream until smooth, scraping the bottom to prevent lumps.
  5. Simmer the sauce for 5 minutes, stirring occasionally, until it thickens enough to coat a spoon.
  6. Stir in 1/2 cup of the cheese until melted, then season with salt and pepper to taste.
Warm tortillas and roll
  1. Warm the tortillas in a dry skillet over medium heat until pliable, so they roll without cracking.
  2. Pour a thin layer of white sauce into a 9x13 inch baking dish.
  3. Dip each tortilla in the remaining sauce, then fill with 2 tablespoons chicken and poblano peppers and roll tightly seam-side down in the dish.
Bake and garnish
  1. Pour the remaining sauce over the rolls and top with the remaining cheese.
  2. Bake at 350°F for 25-30 minutes, until bubbly and golden on top.
  3. Rest for 10 minutes, then garnish with chopped cilantro and serve.

Notes

Pro tip: Warm tortillas right before rolling and keep them covered so they stay flexible. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the creamy white sauce can separate during thawing. Dietary swap: use low-fat cream cheese–style products only if you also reduce cook time and whisk well, since lighter dairy may thicken less reliably.