Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are loaded with tender shredded chicken, melted cheese, and a rich creamy sauce baked until bubbly and golden. This easy comfort food dinner is simple enough for weeknights while still delivering big cozy flavors the whole family will love.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

For the Enchiladas

2 cups cooked shredded chicken
8 small flour tortillas
1 cup shredded Monterey Jack cheese divided

For the White Sauce

1 tablespoon butter
2 tablespoons all purpose flour
2 cups chicken broth
1 cup sour cream
1 can diced green chiles drained
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For Garnish

1 tablespoon chopped fresh cilantro

Equipment

9 x 13 inch baking dish
Saucepan
Bowl

Method

Preheat the oven to 350°F. Lightly grease a 9 x 13 inch baking dish.
In a bowl combine the shredded chicken with 1 cup of Monterey Jack cheese.
Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the chicken broth until smooth. Cook for 3 to 4 minutes until slightly thickened.
Remove the saucepan from the heat and stir in the sour cream, green chiles, garlic powder, onion powder, salt, and black pepper until creamy.
Pour the sauce evenly over the enchiladas.
Sprinkle the remaining Monterey Jack cheese on top.
Bake uncovered for 20 to 25 minutes until hot and bubbly and the cheese is melted.
Garnish with fresh cilantro before serving. Ensure the chicken reaches an internal temperature of 165°F before serving.

Notes

Rotisserie chicken works well for this recipe and helps save time on busy evenings. For the creamiest sauce, avoid boiling after adding the sour cream.