Creamy White Chicken Enchiladas (Printable)
Shredded chicken and Monterey Jack rolled in tortillas, covered in silky white sauce and baked until golden and bubbly.
# 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:
01 - Preheat oven to 350°F. 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 black pepper until well combined.
03 - Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 to 2 minutes until mixture bubbles without browning.
04 - Gradually whisk in chicken broth. Continue stirring until slightly thickened, about 3 minutes.
05 - Remove sauce from heat. Whisk in sour cream, green chilies, onion powder, and salt until smooth and fully combined.
06 - Distribute chicken filling evenly among tortillas. Roll up each tortilla and arrange seam-side down in the prepared baking dish.
07 - Pour white sauce evenly over filled tortillas. Sprinkle with remaining cup of Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, or until cheese is bubbling and the top is lightly golden.
09 - Allow to cool briefly. Garnish enchiladas with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- The velvety white sauce feels like a delicious little shortcut to restaurant-level flavor at home.
- It makes easy use of rotisserie chicken and flexible ingredients when you're short on time.
02 -
- If you rush the white sauce and add sour cream when it's too hot, it'll split and turn grainy—patience here pays off.
- Warming the tortillas a little first keeps them supple, so they won't crack when rolling.
03 -
- Scatter a light layer of cheese beneath the enchiladas before adding sauce to prevent sticking and boost flavor.
- A quick broil at the end gives the top an irresistible golden finish—just watch closely.