Creamy White Chicken Enchiladas (Printable)
Shredded chicken rolled in soft tortillas, topped with a creamy white sauce and melted Monterey Jack.
# 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 - Chopped green onions, for garnish
# How-To:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper in a bowl. Mix until evenly blended.
03 - Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth, cooking and stirring for about 3 minutes, until sauce thickens slightly.
05 - Remove saucepan from heat. Whisk in sour cream, diced green chilies, onion powder, and 1/2 teaspoon salt until the sauce is smooth.
06 - Divide chicken mixture evenly among flour tortillas. Roll up each tortilla tightly and arrange, seam-side down, in the greased baking dish.
07 - Pour the prepared white sauce evenly over filled tortillas. Top with the remaining 1 cup shredded Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, or until cheese is melted, sauce bubbles, and the surface is gently golden.
09 - Allow to cool briefly. Sprinkle with cilantro and additional green onions before serving.
# Expert Tips:
01 -
- This sauce is the kind of silky secret people will ask you about after the first bite.
- It transforms simple rotisserie chicken into a bubbling pan of pure joy without much fuss.
02 -
- If you rush the sauce and add sour cream while it’s too hot, it’ll split and look curdled.
- Letting the enchiladas rest after baking keeps the filling from running out the second you cut in—trust me, it’s worth the wait.
03 -
- Let the assembled dish sit for ten minutes to set—the slices will hold together beautifully.
- Heating tortillas slightly makes them easier to roll and far less likely to tear.