Creamy White Chicken Enchiladas (Printable view)
Shredded chicken in soft tortillas, baked with a creamy white sauce and melted Monterey Jack cheese.
# 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
# Steps:
01 - Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 - In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, 1/4 teaspoon salt, and black pepper until evenly incorporated.
03 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes, stirring constantly, until mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth and cook, stirring frequently, for approximately 3 minutes until slightly thickened. Remove from heat and whisk in 1 cup sour cream, diced green chilies, onion powder, and 1/2 teaspoon salt until sauce is smooth.
05 - Distribute chicken filling evenly among the flour tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 - Evenly pour the white sauce 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 the top is lightly golden.
07 - Allow the enchiladas to cool briefly. Garnish with chopped cilantro and extra sliced green onions before serving.
# Expert Advice:
01 -
- You get that luscious, creamy sauce without needing any canned soup–a little kitchen magic worth sharing.
- It's forgiving: swap cheeses, sneak in extra veggies, or use up leftover chicken and it still tastes like comfort on a plate.
02 -
- If you pour cold sauce over cold tortillas, the enchiladas can turn out soggy–let the sauce cool just a bit so it doesn’t soak in too fast.
- Briefly warming the tortillas keeps them pliable and prevents splitting when you fill and roll them.
03 -
- If making ahead, store enchiladas and sauce separately and assemble right before baking to avoid sogginess.
- Whisk the sauce constantly and gently to dodge lumps and keep it silky smooth.