Creamy White Chicken Enchiladas (Printable)
Shredded chicken in flour tortillas, topped with smooth white sauce and melted cheese for a cozy family meal.
# 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, for garnish
# How to Make It:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, blend shredded chicken, Monterey Jack cheese, sour cream, green onions, garlic powder, ground cumin, salt, and black pepper until evenly incorporated.
03 - In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes, whisking until mixture bubbles but does not brown.
04 - Gradually whisk in chicken broth and cook, stirring constantly, until the sauce thickens slightly, approximately 3 minutes.
05 - Remove saucepan from heat. Whisk in sour cream, diced green chilies, onion powder, and salt until smooth and creamy.
06 - Distribute the chicken filling evenly among tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the filled tortillas. Sprinkle remaining Monterey Jack cheese over the top.
08 - Bake uncovered for 25 to 30 minutes, or until the cheese is melted, sauce bubbles, and the top is lightly golden.
09 - Allow enchiladas to cool briefly. Garnish with chopped cilantro and extra green onions before serving.
# Expert Tips:
01 -
- The velvety white sauce hugs each tortilla in pure creamy bliss.
- This dish wins over even picky eaters and disappears faster than I ever expect.
02 -
- If you rush the sauce and pour it over while still hot from the pot, the sour cream can separate—let it cool a moment first.
- Warming tortillas makes them far easier to roll without cracking—a microwave or hot pan does the trick.
03 -
- Don’t be afraid to make the sauce ahead—it thickens as it sits, which helps the enchiladas stay creamy without getting soggy.
- A quick broil at the end gives that golden cheesy crust that makes everyone swoon.