Creamy White Chicken Enchiladas (Print View)
Shredded chicken tucked in soft tortillas, topped with creamy white sauce and melted Monterey Jack, baked until golden.
# 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 - Extra green onions, sliced, for garnish
# How to Make It:
01 - Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, thoroughly combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper.
03 - Melt unsalted butter in a saucepan over medium heat. Add all-purpose flour and whisk constantly for 1-2 minutes until bubbling but not browned.
04 - Gradually add chicken broth, whisking continuously. Cook for about 3 minutes until the mixture is slightly thickened.
05 - Remove saucepan from heat. Incorporate sour cream, diced green chilies, onion powder, and additional salt. Whisk until the sauce is velvety and smooth.
06 - Divide the chicken filling evenly among the flour tortillas. Roll each tortilla and place seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the filled tortillas. Sprinkle the remaining 1 cup Monterey Jack cheese on top.
08 - Bake uncovered for 25-30 minutes, until the cheese is bubbly and golden. Remove from oven and let cool briefly.
09 - Garnish with chopped cilantro and additional green onions before serving.
# Expert Tips:
01 -
- This white sauce turns even leftover chicken into something restaurant-worthy—trust me, it’s the thing you’ll crave.
- The gentle hint of green chilies wakes up the flavor just enough that even picky eaters go back for seconds.
02 -
- If the sauce boils, it can curdle—so keep the heat gentle and never rush this step.
- I used to skip extra cheese on top, but a full layer is the key to irresistible golden bites.
03 -
- Shred your own Monterey Jack—pre-shredded doesn’t melt quite as luxuriously.
- Warm tortillas in the microwave for 20 seconds to make rolling a breeze.