Creamy White Chicken Enchiladas (Printable Version)
Shredded chicken in soft tortillas, topped with creamy white sauce and melted Monterey Jack.
# 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 the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, 1 cup Monterey Jack cheese, 1/2 cup sour cream, green onions, garlic powder, cumin, salt, and black pepper in a large bowl. Mix thoroughly.
03 - In a saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour and cook, whisking constantly, for 1 to 2 minutes, ensuring the mixture bubbles but does not brown.
04 - Gradually add chicken broth, whisking continuously. Continue stirring until the sauce begins to thicken, approximately 3 minutes.
05 - Remove the pan from heat. Whisk in sour cream, diced green chilies, onion powder, and salt until the sauce is smooth.
06 - Evenly divide the chicken filling among the 8 tortillas. Roll up each tortilla and arrange seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the cheese is lightly golden.
09 - Let the enchiladas cool briefly. Garnish with chopped cilantro and additional sliced green onions before serving.
# Expert Suggestions:
01 -
- That velvety white sauce is so simple but always feels like you’ve revealed a restaurant secret at family dinners.
- It is endlessly adaptable: add a spicy kick, swap in corn tortillas, or finish with your favorite herbs—these enchiladas become your own.
02 -
- Once, I overbaked the dish thinking a crispier top was better—don’t do it, or the tortillas lose their softness.
- Adding sour cream to the hot sauce off the heat is everything; rush it and you’ll risk curdling—worth the patience.
03 -
- Grate your own Monterey Jack cheese for better melting—bagged shredded cheese just doesn’t melt the same.
- For an extra hit of flavor, toast a pinch of cumin in the saucepan before starting the roux.