Easy Creamy White Chicken Enchiladas with Sauce
These creamy white chicken enchiladas are filled with tender seasoned chicken, Monterey Jack cheese, green chiles, and sour cream, then covered in a homemade creamy white sauce and baked until bubbly and golden.
Servings: 6
Calories: 520kcal
Ingredients
- Chicken Filling
- 3 cups cooked shredded chicken
- 1½ cups shredded Monterey Jack cheese
- 4 ounces diced green chiles
- ½ cup sour cream
- ¼ cup finely diced onion
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro optional
- Creamy White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For Assembly
- 8 –10 flour tortillas 8-inch
- 1 cup shredded Monterey Jack or Mexican cheese blend
- Fresh cilantro for garnish
- Sliced green onions optional
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Make the filling: In a large bowl, combine shredded chicken, 1½ cups Monterey Jack cheese, green chiles, sour cream, diced onion, garlic powder, cumin, salt, and black pepper. Stir until well combined.
- Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
- Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Cook for 3–5 minutes, stirring occasionally, until slightly thickened.
- Finish the sauce: Reduce heat to low. Stir in sour cream, 1 cup Monterey Jack cheese, cumin, salt, and pepper. Stir until smooth and the cheese has melted. Do not boil the sauce after adding the sour cream.
- Prepare the dish: Spread about ½ cup of the sauce over the bottom of the prepared baking dish.
- Fill the tortillas: Warm the tortillas briefly so they are flexible. Add about ⅓ cup of chicken filling to the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Add sauce and cheese: Pour the remaining white sauce over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake: Bake uncovered for 20–25 minutes, until hot, bubbly, and the cheese is melted.
- Serve: Let the enchiladas rest for 5–10 minutes. Garnish with cilantro and green onions, if desired.
Notes
- Chicken: Rotisserie chicken or leftover cooked chicken works perfectly.
- Tortillas: Flour tortillas are easiest to roll, but corn tortillas can also be used.
- Spicy: Add jalapeños, hot green chiles, cayenne, or hot sauce for more heat.
- Cheese: Monterey Jack can be replaced with pepper Jack, cheddar, or a Mexican cheese blend.
- Sauce: Keep the heat low after adding sour cream to prevent the sauce from separating.
- Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate until ready to bake.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
- Freezing: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 34 g
- Protein: 34 g
- Fat: 29 g
- Saturated Fat: 15 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 1,050 mg
- Cholesterol: 105 mg