Creamy White Chicken Enchiladas (Print View)
Shredded chicken in tortillas baked under a creamy white sauce and golden Monterey Jack—comforting weeknight dinner.
# 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
# How to Make:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded chicken, Monterey Jack cheese, sour cream, green onions, garlic powder, ground cumin, salt, and black pepper until well blended.
03 - In a medium saucepan, melt unsalted butter over medium heat. Stir in all-purpose flour and cook for 1 to 2 minutes until the roux is bubbling but not browned.
04 - Gradually whisk in chicken broth. Cook, stirring continuously, until slightly thickened, about 3 minutes.
05 - Remove saucepan from heat. Whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth and creamy.
06 - Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
07 - Pour the prepared white sauce evenly over the filled tortillas. Sprinkle the remaining Monterey Jack cheese over the top.
08 - Bake uncovered for 25 to 30 minutes, or until the dish is bubbling and the surface is lightly golden.
09 - Allow the enchiladas to cool briefly. Garnish with freshly chopped cilantro and additional green onions before serving.
# Expert Suggestions:
01 -
- When you pour on the silky white sauce, it feels like a little hidden trick for crowd-pleasing flavor.
- This dish saves the day on nights when you want hearty comfort but minimal fuss, especially with rotisserie chicken.
02 -
- I learned to let the sauce cool just a bit before pouring so the tortillas don’t get soggy underneath.
- Rolling warm tortillas prevents cracks and keeps filling where it belongs.
03 -
- Do not overstuff the tortillas—less is more for tidy rolls that bake up evenly.
- Reserve a little extra cheese to sprinkle on top halfway through baking for a gorgeously melty finish.