Creamy White Chicken Enchiladas (Print View)
Shredded chicken wrapped in tortillas, topped with a creamy white sauce, Monterey Jack, and baked until 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 - sliced green onions, for garnish
# Step-by-Step Directions:
01 - Preheat oven to 350°F (175°C). 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 the mixture is uniform.
03 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes, whisking constantly, until mixture is bubbling without browning.
04 - Gradually pour in chicken broth, whisking steadily, and cook for about 3 minutes until slightly thickened.
05 - Remove saucepan from heat. Whisk in sour cream, diced green chilies, onion powder, and salt until sauce is smooth and well combined.
06 - Evenly distribute chicken filling among flour tortillas, roll up tightly, and arrange seam-side down in the prepared baking dish.
07 - Pour white sauce evenly over arranged enchiladas and top with remaining shredded Monterey Jack cheese.
08 - Transfer the dish to the oven and bake uncovered for 25 to 30 minutes, or until the surface is lightly golden and the sauce is bubbling.
09 - Allow to cool briefly. Garnish with chopped cilantro and extra green onions before serving.
# Expert Suggestions:
01 -
- You get ridiculously tender chicken and a lush, velvety sauce in every single bite—something you just don't find with most takeout enchiladas.
- This dish always seems to bring folks together for seconds, whether it's a low-key weeknight or the start of an impromptu dinner party.
02 -
- If you skip warming the tortillas, they can split when you roll them—I learned that with more than a few sad, broken rolls at the start.
- Using block cheese instead of pre-shredded makes the melting on top so much creamier and less gritty.
03 -
- Layer a bit of sauce on the bottom of your baking dish to guarantee nothing sticks or dries out.
- A dusting of smoked paprika before baking makes the cheese extra gorgeous and adds smoky undertones.