Creamy White Chicken Enchiladas (Print View)
Shredded chicken in soft tortillas, smothered in silky white sauce with green chilies and melted 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 - Extra green onions, sliced, for garnish
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a medium mixing bowl, blend shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper until thoroughly incorporated.
03 - Melt unsalted butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes until the mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Continue stirring until the sauce thickens slightly, about 3 minutes.
05 - Remove pan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until the sauce is smooth and homogeneous.
06 - Divide the chicken mixture evenly among eight tortillas. Roll up each tortilla and lay them seam-side down in the prepared baking dish.
07 - Pour the prepared white sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, or until bubbling and lightly golden on top.
09 - Allow to cool briefly. Garnish enchiladas with chopped cilantro and extra green onions before serving.
# Insider Tips:
01 -
- The creamy white sauce clings to every bite, making leftovers almost better the next day—if you have any left.
- It’s endlessly adaptable, whether you want a mild, comforting meal or crave a little heat with extra peppers.
02 -
- If you rush the white sauce or let the flour brown, you’ll end up with a gritty texture instead of velvety smoothness.
- Warming the tortillas for a few seconds makes them far less likely to split or tear during filling.
03 -
- If the sauce seems thin, let it cool for two minutes off the heat—it will thicken up quickly.
- Adding a dollop of sour cream on top just before serving is the not-so-obvious finishing touch.