Creamy White Chicken Enchiladas (Printer-friendly)
Shredded chicken tucked into soft tortillas and baked under a creamy white sauce until bubbly and lightly golden.
# What You’ll Need:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/4 cup green onions, finely sliced
05 - 1/2 tsp garlic powder
06 - 1/2 tsp ground cumin
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ White Sauce
09 - 2 tbsp unsalted butter
10 - 2 tbsp all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup sour cream
13 - 1 (4 oz) can diced green chilies
14 - 1/2 tsp onion powder
15 - 1/2 tsp salt
→ Assembly
16 - 8 small flour tortillas
17 - 1 cup Monterey Jack cheese, shredded
18 - Chopped cilantro, for garnish
19 - Extra green onions, for garnish
# How-To Guide:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 - In a bowl, mix shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and pepper until combined.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes until bubbling but not browned.
04 - Slowly whisk in chicken broth. Cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and whisk in sour cream, green chilies, onion powder, and salt until smooth.
05 - Divide the chicken mixture evenly among tortillas, roll up, and arrange seam-side down in the prepared dish.
06 - Pour the white sauce evenly over enchiladas. Sprinkle with remaining cheese.
07 - Bake uncovered for 25-30 minutes, until bubbly and lightly golden.
08 - Let cool briefly. Garnish with cilantro and extra green onions before serving.
# Expert Advice:
01 -
- The white sauce is a secret shortcut to rich, creamy flavor, and comes together with just one pan.
- Leftovers heat up beautifully, making tomorrow's lunch something to look forward to.
02 -
- Once I rushed the sauce by adding sour cream too soon—and it split, so patience is key.
- Letting the enchiladas rest for a few minutes after baking keeps them from falling apart and makes serving much smoother.
03 -
- Always warm your tortillas before assembling—they roll without breaking and keep everything snug.
- Taste your sauce before pouring it on; a last pinch of salt or a dash of lime juice can make all the difference.