White Chicken Enchiladas Recipe
White Chicken Enchiladas are rich, creamy, and irresistibly cheesy. Tender flour tortillas are filled with seasoned chicken and smothered in a homemade sour cream and green chile sauce, then baked to golden perfection. It’s a cozy, crowd-pleasing dinner perfect for family nights or casual gatherings.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Oven mitts
Ingredients
- 3 tablespoons butter
- 2 cups shredded Monterey Jack cheese
- 3 cups shredded chicken
- 3 tablespoons flour
- 3/4 cup sour cream
- 1 can of chicken broth
- 4 ounces softened cream cheese
- 1 tablespoon taco seasoning
- 2 teaspoons garlic powder
- 1 can of diced green chiles
- 8 flour tortillas
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a medium bowl, mix together the shredded chicken, softened cream cheese, garlic powder, and half of the shredded cheese (about 1 cup).
- Evenly divide and stuff the mixture into the flour tortillas, then roll them up and place them seam-side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and taco seasoning to form a roux.
- Gradually whisk in the chicken broth until the sauce is smooth and begins to warm through.
- Add 1/2 cup of shredded cheese and whisk until melted and fully combined.
- Stir in the sour cream and diced green chiles, whisking just until the sour cream dissolves (do not let the sauce boil).
- Pour the warm sauce evenly over the stuffed tortillas in the dish.
- Sprinkle the remaining shredded cheese on top.
- Bake uncovered for 22–25 minutes until bubbly.
- Switch the oven to broil for 2–3 minutes, just until the cheese begins to brown.
- Serve warm, optionally topped with hot sauce and sides like refried beans or Spanish rice.
