Creamy White Chicken Enchiladas (Printable version)
Shredded chicken in soft tortillas, covered with a creamy white sauce and baked until bubbly and golden.
# 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 - Chopped green onions, for garnish
# Directions:
01 - Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, combine shredded chicken, Monterey Jack cheese, sour cream, green onions, garlic powder, ground cumin, salt, and black pepper until evenly blended.
03 - In a saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour and cook, stirring, for 1 to 2 minutes until bubbling but not browned.
04 - Gradually whisk in chicken broth and cook, stirring constantly, until the mixture thickens slightly, about 3 minutes. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until smooth.
05 - Divide the chicken mixture evenly among the flour tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
06 - Pour the white sauce evenly over the filled tortillas and sprinkle with the remaining Monterey Jack cheese.
07 - Bake uncovered for 25 to 30 minutes, until the top is bubbly and lightly golden.
08 - Let rest briefly out of the oven, then garnish with chopped cilantro and additional green onions before serving.
# Expert Tips:
01 -
- The velvety white sauce clings to every bite—like your own secret trick for turning a plain weeknight into something memorable.
- Leftovers reheat beautifully, so you get a second round of coziness with hardly any work.
02 -
- Don’t rush the sauce—if you skip whisking thoroughly, you’ll end up with little flour lumps that never quite dissolve.
- Learning to tightly roll the tortillas keeps them from opening up and losing all their lovely filling as they bake.
03 -
- Shred your own cheese—the pre-grated kind is convenient, but the extra melting is worth the effort.
- A dash of hot sauce in the white sauce can quietly elevate everything, but keep it subtle so you don’t overpower the main event.