Creamy White Chicken Enchiladas (Print)
Shredded chicken in tortillas, topped with creamy white sauce and Monterey Jack, baked until bubbly and golden.
# Ingredient list:
→ 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 - Chopped green onions, for garnish
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
02 - In a large bowl, mix shredded chicken, 1 cup shredded Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper until well combined.
03 - In a medium saucepan over medium heat, melt butter. Stir in flour and cook, whisking constantly, for 1 to 2 minutes until bubbling but not browned.
04 - Gradually whisk in chicken broth and continue stirring until the mixture is slightly thickened, about 3 minutes. Remove from heat and whisk in 1 cup sour cream, green chilies, onion powder, and salt until the sauce is smooth.
05 - Divide the chicken filling evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 - Pour the white sauce evenly over the filled tortillas. Sprinkle with the remaining 1 cup Monterey Jack cheese. Bake uncovered for 25 to 30 minutes, until sauce is bubbling and cheese is lightly golden.
07 - Remove baking dish from the oven and let cool briefly. Garnish enchiladas with chopped cilantro and extra green onions before serving.
# Expert Tips:
01 -
- The sauce is so velvety and rich, it clings to every bite like a happy secret.
- This is one of those dishes that comes together with pantry staples, yet feels restaurant-special every time.
02 -
- If you rush filling the tortillas while the sauce is too hot, they can tear and make a mess.
- Letting the dish rest five minutes after baking makes it much easier to serve without the sauce running everywhere.
03 -
- Always taste your sauce before pouring it over—the chilies and broth brands vary in salt; a pinch more can make all the difference.
- A sprinkle of cheese under the tortillas creates gloriously crispy, cheesy edges as they bake.