Creamy White Chicken Enchiladas (Printable Version)
Shredded chicken in tortillas, smothered with a creamy white sauce and baked until bubbly and 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, for garnish
# How To Make:
01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper in a bowl until thoroughly mixed.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until bubbling without browning.
04 - Slowly whisk in chicken broth, stirring constantly until slightly thickened, about 3 minutes. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
05 - Evenly spoon the chicken filling mixture onto each tortilla. Roll up and arrange seam-side down in the prepared baking dish.
06 - Pour the prepared white sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
07 - Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the cheese is lightly golden.
08 - Let enchiladas cool for several minutes. Top with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- The sauce bakes up luxuriously creamy—no cans, just honest ingredients.
- It’s endlessly adaptable for whatever’s left in your fridge, so you’ll never get bored.
02 -
- If the tortilla shells are cold, they’ll crack during rolling; I learned to always warm them first.
- Whisking the sauce slowly over gentle heat is the trick to keeping it lump-free and silky smooth.
03 -
- Sneak a bit of cheese inside and on top of each enchilada for a gooey center and a crisped golden lid.
- Fresh cilantro makes the whole pan taste brighter, so don’t skip the garnish if you have it.