Creamy White Chicken Enchiladas (Printable)
Shredded chicken in soft tortillas, bathed in creamy white sauce and baked until bubbly and golden.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/4 cup green onions, finely sliced
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ White Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup sour cream
13 - 1 can (4 ounces) diced green chilies
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
→ Assembly
16 - 8 small flour tortillas
17 - 1 cup Monterey Jack cheese, shredded
18 - Chopped cilantro, for garnish
19 - Extra green onions, for garnish
# How to Make It:
01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a mixing bowl, blend shredded chicken, Monterey Jack cheese, sour cream, green onions, garlic powder, cumin, salt, and black pepper until evenly mixed.
03 - Melt unsalted butter in a saucepan over medium heat, stir in all-purpose flour, and cook for 1 to 2 minutes, stirring, until bubbling but not browned.
04 - Slowly whisk in chicken broth to the saucepan. Continue stirring and cook until slightly thickened, about 3 minutes.
05 - Remove saucepan from heat and whisk in sour cream, diced green chilies, onion powder, and salt until the mixture is smooth.
06 - Evenly distribute the chicken mixture onto the center of each flour tortilla. Roll up tortillas and arrange seam-side down in the prepared baking dish.
07 - Pour the white sauce evenly over the filled tortillas. Sprinkle with the remaining Monterey Jack cheese.
08 - Bake uncovered for 25 to 30 minutes until the sauce is bubbly and the top is lightly golden.
09 - Allow enchiladas to cool slightly, then garnish with chopped cilantro and additional green onions before serving.
# Expert Suggestions:
01 -
- The velvety white sauce clings to every tortilla making every bite extra decadent&
- Shredded rotisserie chicken turns this into a quick and hearty weeknight win without losing any homemade charm&
02 -
- Not letting the sauce cool before adding sour cream can split it leaving you with a lumpy mess&
- Warming your tortillas makes them flexible and prevents tearing&
03 -
- Spray your baking foil with oil if covering to prevent cheese from sticking
- A squeeze of lime over the finished platter lifts everything with citrusy zing