Description
Creamy White Chicken Enchiladas are the perfect comfort food for weeknight dinners or special gatherings. These enchiladas feature tender shredded chicken wrapped in soft flour tortillas, baked in a rich homemade white sauce with Monterey Jack cheese. A family-friendly, freezer-friendly, and make-ahead favorite!
Ingredients
1 ½ cups cooked shredded chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles (optional)
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken with 1 cup of shredded Monterey Jack cheese.
3. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared dish.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and cook until thickened.
6. Remove from heat and stir in sour cream and diced green chiles. Season with salt and pepper.
7. Pour sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese.
8. Bake uncovered for 20–25 minutes until bubbly and lightly golden.
9. Let rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.
Notes
Warm tortillas slightly in the microwave to make them easier to roll without tearing.
For extra richness, use heavy cream instead of some of the sour cream.
Add sautéed onions or corn to the filling for more texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg