White Chicken Enchiladas (Creamy & Cheesy)
These enchiladas combine seasoned chicken with a rich, creamy sauce, perfect for weeknights or family gatherings, offering a comforting taste of home.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced adds protein and texture
- 2 cups Monterey Jack cheese, shredded divided, provides creamy richness
- ½ teaspoon garlic powder enhances flavor
- ½ teaspoon salt balances overall taste
- ½ teaspoon ground black pepper adds mild spice
- 3 tablespoons butter creates sauce richness
- 3 tablespoons all-purpose flour thickens the sauce
- 2 cups chicken broth adds moisture and flavor
- 1 cup sour cream contributes creaminess
- 2 oz cream cheese optional, adds smooth texture
- 4 oz can diced green chiles undrained, brings mild heat
- 12 pieces taco-size flour tortillas holds the filling
- to taste Fresh parsley or cilantro, chopped optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine the cooked chicken, 1 cup of shredded Monterey Jack cheese, garlic powder, salt, and black pepper.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute to form a roux.
- Slowly whisk in the chicken broth into the roux until the mixture is smooth.
- Add the sour cream, cream cheese (if using), and diced green chiles; continue to whisk until the sauce is thick but pourable.
- Cut each tortilla in half and lay the halves in the prepared baking dish.
Assembly
- Spoon about one-third of the chicken mixture onto the tortillas, followed by one-third of your creamy sauce.
- Repeat layers two more times with the remaining tortillas, chicken mixture, and sauce.
- Finish by sprinkling the last cup of Monterey Jack cheese over the top.
Baking
- Bake the enchiladas uncovered for about 30 minutes until bubbly and lightly golden on top.
- Let the dish cool for a few minutes, then garnish with fresh parsley or cilantro.
Notes
Allow cooked chicken to cool slightly before shredding for easier handling. Adjust sauce consistency by modifying broth amount as desired. Letting the enchiladas rest after baking helps set the layers for cleaner serving.