A delicious and easy recipe for white chicken enchiladas, featuring a creamy white sauce and melted cheese.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
1 (4 oz) can diced green chilies (optional)
8 flour tortillas (8-inch size)
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix the shredded chicken, 1 cup of shredded cheese (Monterey Jack and/or cheddar), sour cream, and green chilies (if using).
Spoon about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually add the chicken broth, whisking constantly, until smooth and slightly thickened (about 3–4 minutes).
Remove from heat and stir in the sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, jalapeños, or diced tomatoes, if desired. Serve warm.
Notes
Rotisserie chicken saves time, but you can also cook your own chicken.