Creamy White Chicken Enchiladas (Print Version)
Shredded chicken in tortillas with creamy white sauce, baked until bubbly and golden—comforting Mexican-American family fare.
# 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 - Extra green onions, for garnish
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large bowl, mix shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper until evenly incorporated.
03 - Melt unsalted butter in a medium saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until mixture is bubbling but not browned.
04 - Gradually whisk in chicken broth. Continue stirring until sauce thickens slightly, about 3 minutes. Remove from heat and whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until completely smooth.
05 - Distribute chicken filling evenly among the 8 flour tortillas. Roll tortillas tightly and arrange 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.
07 - Bake uncovered for 25 to 30 minutes until sauce is bubbling and cheese is lightly golden.
08 - Allow to cool for several minutes. Garnish with chopped cilantro and extra green onions before serving.
# Expert Tips:
01 -
- The sauce is so rich and velvety it feels like a well-kept family secret.
- Leftovers—if you have any—taste even better the next day for sneaky midnight snacks.
02 -
- If you try to rush assembling cold tortillas, they’ll split and spill filling everywhere—gently warm them first.
- Letting the enchiladas rest five minutes after baking keeps the filling from gushing out when sliced.
03 -
- Always taste your sauce before pouring—better now than when it's too late to fix the salt.
- Rolling tortillas on a damp kitchen towel keeps the filling neat and your hands clean.