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 to a mixing bowl. Mix until well combined.
- Spoon the chicken mixture evenly into each tortilla and roll them up gently but tightly.
- Place each rolled tortilla seam-side down in a greased 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a smooth paste.
- Gradually whisk in the chicken broth until smooth. Reduce heat to low and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Heat gently without boiling.
- Pour the white sauce evenly over the enchiladas and sprinkle the remaining shredded cheese on top.
- Bake at 350°F (175°C) for 20–25 minutes, until bubbly and fully melted. Let rest for 5 minutes before serving.
