Description
These Creamy White Chicken Enchiladas wrap juicy shredded chicken in soft tortillas, smothered with a rich, tangy white sauce made from sour cream and Monterey Jack cheese. Easy to make and endlessly comforting, they’re perfect for weeknight dinners or casual entertaining.
Ingredients
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1 can (4 oz) diced green chiles
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 medium flour tortillas
Instructions
1. In a bowl, combine shredded chicken, 1 cup of cheese, and green chiles.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Gradually whisk in chicken broth. Stir until smooth and slightly thickened.
4. Remove from heat and mix in sour cream, garlic powder, onion powder, salt, and pepper.
5. Spoon chicken mixture onto tortillas. Roll and place seam side down in a greased 9×13-inch dish.
6. Pour sauce over the enchiladas. Top with remaining 1 cup cheese.
7. Bake at 350°F for 22-25 minutes, or until cheese is melted and bubbly.
8. Broil for 2-3 minutes to lightly brown the top, if desired.
9. Serve hot with optional toppings like cilantro or jalapeños.
Notes
Use rotisserie chicken for a shortcut.
Add jalapeños or pepper jack for a spicier kick.
Freeze before baking if making ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Keywords: enchiladas, creamy chicken, white sauce