Creamy White Chicken Enchiladas (Print Version)
Shredded chicken in soft tortillas, topped with creamy white sauce and Monterey Jack, baked until bubbly and golden.
# 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 - Additional green onions, for garnish
# How to Make It:
01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, blend shredded chicken with 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and pepper until fully incorporated.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes, whisking constantly, until the mixture is bubbling but not browned.
04 - Gradually pour in chicken broth while whisking. Continue stirring and cook for about 3 minutes, or until the mixture is slightly thickened.
05 - Remove saucepan from heat. Whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
06 - Evenly divide the chicken mixture among the tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
07 - Pour the prepared white sauce evenly over rolled tortillas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, until the cheese is melted and the edges are lightly golden and bubbly.
09 - Let the enchiladas cool briefly. Garnish generously with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- The creamy white sauce transforms simple chicken and tortillas into something indulgently delicious.
- This recipe is impressively fuss-free, reliable even for distracted weeknight cooks like me.
02 -
- I once tried to cut corners by not thickening the sauce enough—runny enchiladas are no fun at all.
- Let the enchiladas sit before slicing in; otherwise, the filling escapes in all directions.
03 -
- Letting the sauce cool a few moments before adding sour cream keeps it silky, not grainy.
- Layer a little sauce under the enchiladas too for ultra-soft bottoms that never burn.