Creamy White Chicken Enchiladas (Print Version)
Shredded chicken in soft tortillas with creamy white sauce and Monterey Jack, baked until golden and bubbly.
# What You Need:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/4 cup green onions, finely sliced
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ White Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup sour cream
13 - 1 can (4 ounces) diced green chilies
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
→ Assembly
16 - 8 small flour tortillas
17 - 1 cup Monterey Jack cheese, shredded
18 - Chopped cilantro, for garnish
19 - Extra green onions, thinly sliced, for garnish
# Directions:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
02 - In a large mixing bowl, blend the shredded chicken with 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper until thoroughly combined.
03 - In a saucepan over medium heat, melt the butter. Sprinkle in flour and stir constantly for 1–2 minutes, allowing it to bubble without browning.
04 - Gradually whisk in the chicken broth, ensuring a smooth consistency. Continue stirring and cook until the mixture thickens slightly, about 3 minutes.
05 - Remove the saucepan from heat, then whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is velvety and smooth.
06 - Distribute the chicken filling evenly among the flour tortillas. Roll each tortilla tightly and position seam-side down in the prepared baking dish.
07 - Pour the warm white sauce over the filled tortillas, ensuring all are well coated. Sprinkle evenly with the remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered in the preheated oven for 25–30 minutes, or until the enchiladas are bubbly and lightly golden on top.
09 - Allow to rest briefly before serving. Finish with chopped cilantro and additional green onions for a fresh presentation.
# Expert Tips:
01 -
- The white sauce comes together in minutes but tastes like you fussed for hours.
- Rotisserie chicken makes this a weeknight reality instead of a weekend project.
- Its the kind of dish that gets quiet at the table because everyone is too busy eating.
02 -
- Whisk the broth in gradually or you will get lumpy sauce and no amount of stirring fixes it after the fact.
- Warming tortillas for about 15 seconds in the microwave under a damp towel keeps them pliable and tear free.
03 -
- Shred your chicken while its still warm because it pulls apart effortlessly and cold chicken fights you.
- A thin layer of sauce on the bottom of the dish before you place the enchiladas keeps them from sticking and adds flavor underneath.