Ultimate Creamy White Chicken Enchiladas
A rich, comforting classic wrapped in soft tortillas and smothered in a silky white sauce
Ingredients
8–10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies, drained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
Instructions
Preheat & Prep
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
Make the Filling
In a bowl, combine shredded chicken with 1 cup of Monterey Jack cheese. Mix until evenly coated.
Assemble the Enchiladas
Spoon the chicken mixture into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
Prepare the Creamy Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute until smooth.
Gradually whisk in chicken broth, cooking until the sauce thickens.
Remove from heat and stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
Pour & Top
Pour the creamy white sauce evenly over the enchiladas. Sprinkle the remaining cheese on top.
Bake to Perfection
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Serve & Enjoy
Let cool slightly before serving. Garnish with fresh cilantro or a squeeze of lime for extra brightness if desired.
Serving Tip: Pair with rice, beans, or a crisp green salad for a complete, satisfying meal.
