05/25/2026
Creamy White Chicken Enchiladas
Ingredients
* 8–10 soft flour tortillas
* 2 cups cooked shredded chicken
* 2 cups shredded Monterey Jack cheese
* 1 can diced green chiles
* 1 cup sour cream
* 3 tbsp butter
* 3 tbsp all-purpose flour
* 2 cups chicken broth
* 1/2 tsp garlic powder
* 1/2 tsp black pepper
* Salt, to taste
* Fresh cilantro or parsley, for garnish
Instructions
1. **Preheat oven**
Preheat oven to **375°F / 190°C**. Lightly grease a 9x13-inch baking dish.
2. **Make the filling**
In a bowl, mix shredded chicken with about **1 cup Monterey Jack cheese**. Add a little salt and pepper if needed.
3. **Fill tortillas**
Spoon the chicken mixture into each tortilla. Roll them tightly and place seam-side down in the baking dish.
4. **Make the white sauce**
In a saucepan, melt butter over medium heat. Whisk in flour and cook for about **1 minute**. Slowly whisk in chicken broth until smooth and slightly thickened.
5. **Add sour cream and chiles**
Turn heat to low. Stir in sour cream, diced green chiles, garlic powder, black pepper, and salt. Do not boil after adding sour cream.
6. **Assemble**
Pour the creamy white sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top.
7. **Bake**
Bake uncovered for **22–28 minutes**, or until hot and bubbly. Broil for **1–2 minutes** if you want the cheese golden on top.
8. **Serve**
Garnish with chopped cilantro or parsley. Serve warm with Mexican rice, beans, or a side salad.
