Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, topped with creamy white sauce, Monterey Jack and baked until golden.
# What You Need:
→ 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 - Additional green onions, sliced, for garnish
# How To Make It:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or a light coating of butter.
02 - In a large bowl, mix shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper until thoroughly combined.
03 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until bubbling and fragrant but not browned.
04 - Gradually whisk in chicken broth until smooth. Continue stirring until the mixture thickens slightly, about 3 minutes. Remove from heat and whisk in 1 cup sour cream, diced green chilies, onion powder, and salt until velvety smooth.
05 - Spoon the chicken filling evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
06 - Pour the white sauce evenly over the arranged tortillas. Sprinkle remaining 1 cup Monterey Jack cheese on top.
07 - Place baking dish uncovered in the oven and bake for 25 to 30 minutes, until enchiladas are bubbly and lightly golden on top.
08 - Allow enchiladas to cool for several minutes. Garnish with chopped cilantro and extra green onions before serving.
# Expert Suggestions:
01 -
- That creamy white sauce is the secret that lifts these enchiladas into dreamy territory.
- You can prep everything ahead, so they're perfect for both weeknights and casual get-togethers.
02 -
- If you rush the sauce and add the sour cream while it’s still boiling, it can split and turn grainy.
- Letting the enchiladas rest for 5 minutes before cutting stops the filling from spilling out all over your plate.
03 -
- Warming the tortillas before rolling keeps them from cracking and makes assembly a breeze.
- A sprinkle of sharp cheddar on top offers tang, but don’t overpower the velvety white sauce beneath.