Creamy White Chicken Enchiladas (Printable)
Shredded chicken wrapped in tortillas, topped with a creamy white sauce, Monterey Jack, and baked until golden.
# What goes in:
→ 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
# Directions:
01 - Preheat oven to 350°F (175°C) and 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, ground cumin, salt, and black pepper until the mixture is evenly blended.
03 - Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Continue cooking, whisking frequently, until slightly thickened, about 3 minutes.
05 - Remove saucepan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and remaining salt until the sauce is smooth and fully combined.
06 - Distribute chicken filling evenly onto each flour tortilla. Roll tightly and arrange the tortillas seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered for 25–30 minutes, until the dish is bubbling and the surface is lightly golden.
09 - Allow enchiladas to cool briefly. Garnish with chopped cilantro and extra green onions before serving.
# Expert Advice:
01 -
- The luscious sauce seeps into every crevice, making each bite impossibly creamy and crave-worthy.
- It’s genuinely a crowd-pleaser—even picky eaters end up scraping their plates clean.
02 -
- If your sauce is too hot when you add the sour cream, it can curdle—let it cool a bit first.
- Don’t overfill the tortillas or they’ll burst open as they bake (I learned this with oozing, cheesy casualties my first time).
03 -
- Always taste your filling before rolling so you can adjust seasoning—too bland here means the whole dish suffers.
- A scattering of cheese on top in the last 5 minutes makes the perfect golden finish without burning.