Creamy White Chicken Enchiladas (Print Version)
Shredded chicken rolled in tortillas, topped with a velvety white sauce, cheese, and baked until golden.
# Recipe Ingredients:
→ Chicken Filling
01 - 2 cups cooked shredded chicken
02 - 1 cup shredded Monterey Jack cheese
03 - 1/2 cup sour cream
04 - 1/4 cup finely sliced green onions
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 diced green chilies (4 ounces)
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
→ Assembly
16 - 8 small flour tortillas
17 - 1 cup shredded Monterey Jack cheese
18 - Chopped cilantro, for garnish
19 - Additional sliced green onions, for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and pepper until thoroughly mixed.
03 - Melt unsalted butter in a saucepan over medium heat. Add flour, stirring constantly for 1 to 2 minutes, until the mixture is bubbling without browning.
04 - Gradually whisk in chicken broth. Continue stirring until the sauce thickens slightly, about 3 minutes. Remove saucepan from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
05 - Distribute the chicken filling evenly among the flour tortillas. Roll each and arrange seam-side down in the prepared baking dish.
06 - Pour the white sauce evenly over the assembled enchiladas. Sprinkle the remaining Monterey Jack cheese over the top.
07 - Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the cheese is golden at the edges.
08 - Let the enchiladas cool for several minutes. Garnish with chopped cilantro and additional green onions before serving.
# Expert Advice:
01 -
- The creamy sauce is ridiculously satisfying and makes the whole pan irresistible even to picky eaters.
- This recipe adapts beautifully—rotisserie chicken saves time on weeknights, while homemade poached chicken turns it into something special for guests.
02 -
- I once rushed the sauce and added sour cream over direct heat—watch out, it can curdle in a blink.
- Warming the tortillas in a damp towel softens them and keeps them from splitting as you roll.
03 -
- Use freshly shredded cheese for a smoother melt and richer flavor than pre-bagged blends.
- A pinch of smoked paprika sprinkled on top before baking adds a subtle depth you’ll crave the next time.