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White Chicken Enchiladas
Husnain Ali

Creamy White Chicken Enchiladas Recipe

Creamy White Chicken Enchiladas are rich, cheesy, and packed with comforting flavor.Tender shredded chicken is wrapped in soft tortillas and baked in a luscious white cream sauce.Perfect for family dinners, potlucks, or whenever you’re craving cozy Mexican-inspired comfort food.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can 4 oz diced green chilies
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tbsp chopped fresh cilantro

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Divide shredded chicken and 1 cup cheese evenly among tortillas and roll tightly.
  3. Place rolled tortillas seam-side down in the prepared baking dish.
  4. Melt butter in a saucepan over medium heat.
  5. Whisk in flour and cook for 1 minute until lightly golden.
  6. Gradually whisk in chicken broth and cook until thickened.
  7. Remove from heat and stir in sour cream, green chilies, salt, pepper, and garlic powder.
  8. Pour sauce evenly over enchiladas and top with remaining cheese.
  9. Bake for 20–25 minutes until bubbly and lightly golden.
  10. Garnish with chopped cilantro and serve warm.

Notes

  • Use rotisserie chicken for a quicker prep time.
  • Do not boil the sauce after adding sour cream to prevent curdling.
  • Add jalapeños for extra spice if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

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