Creamy White Chicken Enchiladas (Print Version)
Shredded chicken wrapped in tortillas, bathed in a creamy white sauce and baked until golden with 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
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Combine shredded cooked chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper in a large mixing bowl. Mix until well blended.
03 - Melt unsalted butter in a saucepan over medium heat. Add all-purpose flour and stir for 1 to 2 minutes until the mixture is bubbling but not brown.
04 - Gradually whisk in chicken broth. Continue stirring until the sauce thickens slightly, about 3 minutes.
05 - Remove saucepan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until smooth.
06 - Evenly distribute chicken filling among flour tortillas. Roll each tightly and arrange seam side down in the prepared baking dish.
07 - Pour the white sauce evenly over the tortillas in the dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
08 - Bake uncovered for 25 to 30 minutes until the cheese is melted, the sauce is bubbling, and the top is lightly golden.
09 - Allow the dish to rest briefly after baking. Garnish with chopped cilantro and extra green onions before serving.
# Expert Tips:
01 -
- The creamy white sauce transforms simple chicken and tortillas into something indulgently delicious.
- This recipe is impressively fuss-free, reliable even for distracted weeknight cooks like me.
02 -
- I once tried to cut corners by not thickening the sauce enough—runny enchiladas are no fun at all.
- Let the enchiladas sit before slicing in; otherwise, the filling escapes in all directions.
03 -
- Letting the sauce cool a few moments before adding sour cream keeps it silky, not grainy.
- Layer a little sauce under the enchiladas too for ultra-soft bottoms that never burn.