White Chicken Enchiladas – Creamy, Cheesy & Packed with Flavor
These White Chicken Enchiladas are a creamy, cheesy comfort food dream. Made with tender shredded chicken, flour tortillas, and a luscious white sauce, this recipe is a go-to weeknight dinner that feels like a weekend indulgence.
Ingredients
- For the Filling:
- 3 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions optional
- For the White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can 4 oz diced green chiles
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Assembly:
- 8 soft flour tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish optional
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Prepare the white sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes. Slowly add chicken broth while whisking. Cook until thickened. Stir in sour cream, green chiles, garlic powder, salt, and pepper. Do not boil. Remove from heat.
- Mix the filling: In a bowl, combine shredded chicken, 1 cup cheese, and half the white sauce. Mix well.
- Assemble the enchiladas: Warm tortillas slightly. Spoon about 1/3 cup of filling into each, roll tightly, and place seam-side down in the baking dish.
- Top and bake: Pour remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Uncover and bake another 5–10 minutes until bubbly and golden.
- Rest and serve: Let rest for 5 minutes before serving. Garnish with cilantro if desired.