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
- Large skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
Ingredients
For the Chicken Filling
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack or mild cheddar blend
- 1 can 4 oz diced green chiles
- 3 tbsp softened cream cheese
- ½ tsp salt
- ½ tsp black pepper
For the White Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 can 4 oz diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
For Assembly
- 8 medium flour tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro for garnish optional
- Lime wedges for serving optional
Instructions
- Add the shredded chicken, Monterey Jack, cream cheese, green chiles, salt, and pepper in a bowl.
- Start mixing until everything comes together smoothly.
- Spoon the chicken mixture into each tortilla, keeping it toward one side, and roll them up gently but tightly.
- Place each rolled tortilla seam side down in a greased 9×13-inch baking dish so they stay in place.
- In a saucepan, melt the butter over medium heat, then whisk in the flour to make a smooth paste.
- Pour the warm white sauce evenly over the rolled tortillas, making sure each one gets covered.
- Bake the dish at 350°F (175°C) for 20–25 minutes, just until the sauce bubbles and the cheese melts completely. Then I let it rest a minute before serving.
- Serving StepOnce the enchiladas come out of the oven, I let them rest for a minute so the sauce settles. Then I spoon a little extra sauce from the edges over the top before serving.
