Creamy White Chicken Enchiladas (Print)
Shredded chicken in soft tortillas, smothered in silky white sauce with green chilies and melted Monterey Jack.
# What You’ll 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 Make:
01 - Preheat oven to 350°F (175°C) and 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 mixing bowl until thoroughly incorporated.
03 - Melt unsalted butter in a saucepan over medium heat. Add flour and whisk constantly for 1 to 2 minutes until mixture is bubbling but not browned.
04 - Slowly pour in chicken broth, whisking continuously. Cook for about 3 minutes, stirring, until sauce thickens slightly. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until smooth.
05 - Portion the chicken mixture evenly into each flour tortilla. Roll each tortilla snugly and place seam-side down in the prepared baking dish.
06 - Evenly pour white sauce over the assembled tortillas. Sprinkle remaining 1 cup Monterey Jack cheese on top.
07 - Bake, uncovered, for 25 to 30 minutes until the dish is bubbling and lightly golden on top.
08 - Allow enchiladas to cool briefly. Garnish with chopped cilantro and additional green onions before serving.
# Expert Tips:
01 -
- You can use leftover rotisserie chicken to make this weeknight dinner feel completely gourmet.
- The silky white sauce gets that lush texture from sour cream, making every bite a little celebration.
02 -
- If your white sauce gets too hot after adding sour cream, it can break; be patient and keep the heat low once the dairy goes in.
- I once skipped greasing the dish in a rush, and my poor enchiladas clung stubbornly to the bottom — never again.
03 -
- Grate cheese yourself for the best melt—bagged shreds are convenient but never as creamy.
- Layer a bit of sauce inside the tortillas for extra moisture if you're making ahead.