While classic red enchiladas are a triumph just as they are, these White Chicken Enchiladas make for a much different eating experience (though they’re just as triumphant). Wonderfully creamy, cheesy, and just the slightest bit spicy, they’re a more indulgent enchilada dinner even though they aren’t any extra work.

Instead of being all about a zesty red sauce, these white enchiladas are all about creaminess. The filling is made up of shredded chicken seasoned with a bit of cumin and Monterey Jack cheese.

Not a lot to cook or prepare there, you just line it up in each tortilla…

… roll ’em up, and line them up in a pan.

And then get to work on the white sauce, which is a savory mixture of chicken broth (thickened by a roux) and sour cream and green chilies.

That gets poured all over the enchiladas before it’s topped with even more cheese and it all heads into the oven to become bubbly and delicious.

The sauce isn’t quite as heavy as a bechamel; thanks to the chicken broth it’s a little lighter and more savory, but the sour cream makes it feel silky and indulgent. The green chilies add some zip so it’s not just all creaminess and cheesiness all the time.

The flour tortillas lend a little bit of chewiness, though the edges crisp up beautifully and everything – the chicken, the tortilla, the cheese – is surrounded by that savory sour cream sauce. You might even say that these are ‘the whole enchilada’.