Description
These White Chicken Enchiladas are creamy, cheesy, and packed with flavor. Tender shredded chicken is combined with tangy sour cream and green chiles, all wrapped in soft flour tortillas and smothered in a rich white sauce. This easy-to-make recipe is a perfect weeknight dinner or special occasion meal that everyone will love. Serve with your favorite Mexican sides for a complete and satisfying meal.
Ingredients
For the Enchiladas:
2 cups cooked, shredded chicken (rotisserie chicken works well)
8 small flour tortillas
2 cups shredded Monterey Jack cheese (divided)
1/2 cup sour cream
1 can (4 oz) diced green chiles
For the White Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions
- Prepare the Filling: In a medium bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, sour cream, and diced green chiles. Mix until well combined.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll it up, and place it seam-side down in the prepared dish.
- Make the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually add the chicken broth, whisking constantly until the sauce thickens, about 5 minutes. Stir in sour cream, garlic powder, salt, and pepper. Remove from heat.
- Top with Sauce and Cheese: Pour the white sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake: Bake for 20-25 minutes until the cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden top.
- Serve: Garnish with fresh cilantro, green onions, or sliced avocado. Serve warm.
Notes
Rotisserie chicken is a great time-saver and adds extra flavor.
To spice things up, add diced jalapeños or hot sauce to the filling or sauce.
You can make these ahead of time and refrigerate them for up to 24 hours before baking.
For a dairy-free version, use Greek yogurt or a dairy-free sour cream substitute.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
Keywords: White Chicken Enchiladas, creamy enchiladas, cheesy enchiladas, chicken enchiladas, Mexican dinner, weeknight meal, comfort food, shredded chicken enchiladas, easy enchilada recipe, Monterey Jack cheese, sour cream enchiladas