Creamy White Chicken Enchiladas (Printable version)
Shredded chicken and Monterey Jack wrapped in tortillas, baked in a creamy white sauce—comforting and crowd-pleasing.
# 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 - Extra green onions, for garnish
# Directions:
01 - Preheat 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, sliced green onions, garlic powder, ground cumin, salt, and black pepper in a mixing bowl. Mix thoroughly until well blended.
03 - Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook for 1 to 2 minutes, whisking constantly, until bubbling but not browned.
04 - Gradually add chicken broth, whisking continuously. Cook for about 3 minutes, stirring, until the mixture is slightly thickened. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
05 - Divide the chicken filling evenly among the flour tortillas. Roll each filled tortilla and arrange seam-side down in the prepared baking dish.
06 - Pour the white sauce evenly over the filled tortillas. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
07 - Bake uncovered for 25 to 30 minutes until the enchiladas are bubbly and lightly golden on the edges.
08 - Allow the dish to cool slightly. Garnish with chopped cilantro and extra green onions just before serving.
# Expert advice:
01 -
- The sauce is so creamy and surprisingly easy, it feels like a secret shortcut to restaurant-style enchiladas.
- Leftovers, if you have any, taste even better reheated—the flavors get cozy together overnight.
02 -
- If you rush the white sauce, you risk lumps—patience here means silky smooth enchiladas.
- Trying corn tortillas? Give them a quick pan warm to keep them supple and rollable.
03 -
- Always roll your filled tortillas gently (not too tight) so nothing squishes out the sides while baking.
- Taste a bit of your filling before rolling to adjust for seasoning early—once they’re in the oven, it’s too late.