Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, topped with creamy white sauce and melted Monterey Jack for a comforting baked dish.
# 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 - 4 ounces canned 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
# How To Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper. Mix until evenly incorporated.
03 - Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until the mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Continue to cook, whisking frequently, for approximately 3 minutes until slightly thickened.
05 - Remove the saucepan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until the sauce is smooth and homogenous.
06 - Divide the chicken filling evenly among the flour tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the filled tortillas. Sprinkle with the remaining 1 cup shredded Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, or until the sauce is bubbling and the cheese is lightly golden.
09 - Let the enchiladas cool briefly. Garnish with chopped cilantro and extra green onions before serving.
# Expert Tips:
01 -
- No one at the table will resist the creamy sauce soaking into every bite, and you might secretly swoon at how quickly it disappears.
- Flexible ingredients and stress-free assembly mean you can riff on the filling or spice and it still turns out crowd-pleasing every time.
02 -
- Once I forgot to let the sauce cool before mixing in the sour cream, and it split—so gentle heat is truly key here.
- Filling the tortillas fully but not overstuffing prevents breakage and helps them bake up nice and even.
03 -
- Room temperature sour cream blends into the sauce much more easily than cold straight from the fridge.
- The secret swirl: a scattering of cheese on the inside of each tortilla makes every bite extra gooey.