Go Back

Easy Creamy White Chicken Enchiladas

These Easy Creamy White Chicken Enchiladas are a comforting and delicious twist on a classic dish. Tender shredded chicken is wrapped in soft tortillas, smothered in a creamy white sauce,
Print Recipe Pin Recipe

Equipment

  • Large skillet
  • Medium saucepan
  • Baking dish (9x13 inch)
  • Mixing bowls 
  • Whisk
  • Spatula

Ingredients
  

  • 2 cups cooked shredded chicken
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese divided
  • 1 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 cup sour cream
  • 1 can 4 ounces diced green chiles

Instructions
 

  • Preheat Oven
  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Prepare the Filling
  • In a large bowl, mix shredded chicken, 1 cup of Monterey Jack cheese, and ½ cup of cheddar cheese.
  • Assemble the Enchiladas
  • Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
  • Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  • Make the Sauce
  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 1-2 minutes to create a roux.
  • Slowly pour in the chicken broth, whisking constantly to prevent lumps. Cook until the sauce thickens slightly.
  • Stir in the sour cream and green chiles until fully combined. Remove from heat.
  • Pour and Top
  • Pour the creamy sauce evenly over the enchiladas in the baking dish.
  • Sprinkle the remaining Monterey Jack and cheddar cheese on top.
  • Bake
  • Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
  • If desired, broil for an additional 2-3 minutes to lightly brown the cheese.
  • Serve
  • Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro or green onions if desired.