Description
How to make creamy white chicken enchiladas with tender chicken and rich white sauce that’s ready in just 30 minutes for busy weeknights.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 cup monterey jack cheese, shredded
- 4 oz cream cheese, softened
- 1/4 cup green chiles, diced
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
Creamy White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 tsp salt
- 1/4 tsp white pepper
Assembly
- 8 flour tortillas, 8-inch
- 1 cup monterey jack cheese, shredded for topping
- 2 tbsp fresh cilantro, chopped
- 1 green onion, sliced thin
Instructions
- Prep Filling: Preheat oven to 350°F and grease a 9×13 baking dish. Mix shredded chicken, 1 cup monterey jack, softened cream cheese, green chiles, garlic powder, and cumin until well combined.
- Make Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking constantly until smooth and thickened.
- Finish Sauce: Remove sauce from heat and stir in sour cream, salt, and white pepper. The sauce should be creamy and smooth. Taste and adjust seasoning as needed.
- Fill Tortillas: Warm tortillas in microwave for 30 seconds to make them pliable. Spread 1/3 cup filling down center of each tortilla and roll tightly. Place seam-side down in prepared dish.
- Add Sauce: Pour the creamy white sauce evenly over all the enchiladas, making sure they’re completely covered. Sprinkle remaining monterey jack cheese over the top for that golden finish.
- Bake: Bake for 15-18 minutes until cheese is melted and bubbly around the edges. Let rest for 5 minutes before serving to allow the sauce to set slightly.
- Garnish & Serve: Sprinkle with fresh cilantro and sliced green onions before serving. Cut into portions and serve immediately while the cheese is still wonderfully melty and warm.
Notes
- Remove white sauce from heat before adding sour cream to prevent curdling.
- Store in airtight container in refrigerator for up to 3 days.
- Corn tortillas can substitute for flour but warm them longer to prevent cracking.
- Serve immediately while cheese is melty for best texture and appearance.
- Double the white sauce recipe and freeze half for quick future meals.
- Rotisserie chicken saves time and adds extra flavor to the filling.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 24g