Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, smothered in a creamy white sauce and baked until golden.
# Ingredient List:
→ 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, sliced, for garnish
# Steps:
01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, thoroughly combine the shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper.
03 - In a medium saucepan, melt butter over medium heat. Add flour and stir constantly for 1 to 2 minutes until the mixture is bubbling but remains pale.
04 - Gradually whisk in the chicken broth, stirring continuously until slightly thickened, about 3 minutes. Remove from heat and whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until smooth.
05 - Evenly divide the chicken mixture among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 - Pour the prepared white sauce evenly over the enchiladas. Sprinkle the surface with the remaining 1 cup of shredded Monterey Jack cheese.
07 - Transfer to the oven and bake uncovered for 25 to 30 minutes, until the dish is bubbling and the cheese is lightly golden. Allow to cool briefly.
08 - Garnish with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- If you secretly crave restaurant-style enchiladas but want the cozy comforts of home, this delivers both.
- The velvety sauce and simple prep made it an instant favorite whenever I’m short on time or energy.
02 -
- I once forgot to drain the green chilies and the sauce turned watery—always drain them before stirring in.
- Sprinkling cold cheese on top instead of room temperature makes it melt unevenly; setting cheese out while you prep makes all the difference.
03 -
- If you whisk the sauce constantly and gently, it stays lump-free and turns silky every time.
- Layering a little sauce underneath the tortillas keeps the bottoms tender, not dry.