Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, topped with creamy white sauce and melted Monterey Jack.
# What You 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
# How To Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, blend shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and pepper until uniformly combined.
03 - Melt butter in a saucepan over medium heat. Add flour and stir for 1–2 minutes until the mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Cook, stirring continuously, until slightly thickened, approximately 3 minutes.
05 - Remove saucepan from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
06 - Fill each tortilla with a portion of the chicken mixture, roll tightly, and arrange seam-side down in the prepared dish.
07 - Pour the white sauce evenly over the filled tortillas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered for 25–30 minutes, until enchiladas are bubbling and the cheese is lightly golden.
09 - Allow to cool slightly before garnishing with chopped cilantro and extra green onions. Serve warm.
# Expert Advice:
01 -
- That creamy sauce feels like a indulgent restaurant secret but is genuinely easy to master at home.
- Turning ordinary chicken into a bubbling, comforting bake makes any weeknight a little special without a huge fuss.
02 -
- Trying to rush the sauce leads to lumpy surprises—patience yields ultimate creaminess.
- Warming the tortillas first prevents breakage and makes rolling far less stressful.
03 -
- Use rotisserie chicken to make prep even quicker without sacrificing flavor.
- Letting the sauce cool slightly before adding sour cream prevents curdling.