Creamy White Chicken Enchiladas (Printable Version)
Shredded chicken in tortillas with a creamy white sauce, Monterey Jack and green chilies, baked until 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 - Extra green onions, for garnish
# How to Make:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 - In a bowl, combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, ground cumin, salt, and black pepper until evenly blended.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes until bubbling but not browned.
04 - Gradually whisk in chicken broth and cook, stirring, until slightly thickened, about 3 minutes.
05 - Remove saucepan from heat. Whisk in 1 cup sour cream, diced green chilies, onion powder, and 1/2 teaspoon salt until mixture is smooth.
06 - Spoon chicken filling evenly onto each tortilla. Roll up tightly and place seam-side down in greased baking dish.
07 - Pour prepared white sauce evenly over the rolled tortillas. Sprinkle with remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, until the top is bubbly and lightly golden.
09 - Allow to cool briefly. Serve garnished with chopped cilantro and extra green onions.
# Expert Tips:
01 -
- This sauce is the kind of secret I wish someone had slipped me years ago: impossibly creamy and just enough spice.
- It comes together with minimal fuss but feels special enough for guests or those eat-in-your-pajamas nights.
02 -
- Once, I forgot to let the sauce cool before stirring in the sour cream – it curdled, and I never made that mistake again.
- Warming the tortillas first keeps them flexible and makes rolling so much easier.
03 -
- Letting enchiladas rest a few minutes after baking makes them slice cleaner and taste even better.
- Rubbing a bit of oil on your hands while rolling the tortillas keeps things from getting sticky and messy.