Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, coated in a creamy white sauce with green chilies and melted Monterey Jack.
# 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 - Extra green onions, for garnish
# Directions:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, 1/4 teaspoon salt, and black pepper. Mix thoroughly until evenly incorporated.
03 - In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is bubbling but does not brown.
04 - Gradually whisk in the chicken broth. Continue to cook, stirring, until the sauce is slightly thickened, about 3 minutes.
05 - Remove saucepan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and 1/2 teaspoon salt until the sauce is smooth and homogeneous.
06 - Distribute the chicken filling evenly onto each flour tortilla. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the arranged enchiladas. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
08 - Bake uncovered for 25 to 30 minutes, or until the enchiladas are bubbling and lightly golden on top.
09 - Allow to cool briefly. Garnish with chopped cilantro and additional green onions before serving.
# Expert Tips:
01 -
- The velvety white sauce binds everything in luscious comfort—you'll want to mop it off the plate with your last remaining tortilla piece.
- It goes from fridge to table in less than an hour, making it my secret weapon whenever hungry people wander into my kitchen demanding something cozy.
02 -
- Overfilling the tortillas makes the whole thing impossible to roll neatly; less is more.
- Letting the dish cool for five to ten minutes is magic for easier scooping and burn-free tongues.
03 -
- Warm tortillas are far less likely to tear—a quick 15 seconds in the microwave wrapped in a damp towel does wonders.
- A whisk is your best friend for a lump-free sauce; resist the urge to rush and it'll thank you with silkiness.