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White Chicken Enchiladas

White chicken enchiladas with a silky white sauce and tortillas rolled tightly, baked until bubbly and golden-edged. Creamy chicken enchiladas topped with melted Monterey jack, finished with cilantro and jalapeño slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Shredded chicken
  • 3 cup cooked chicken, shredded Use fully cooked chicken and shred it finely so it folds into the filling.
Tortillas & fillings
  • 8 8-inch flour tortillas Warm them briefly if stiff so they roll without cracking.
  • 1 can (4 oz) diced green chiles Drain if packed in liquid so the filling isn’t watery.
  • 0.5 cup Monterey jack cheese, shredded, divided Reserve extra for the topping as directed.
White sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup sour cream Stir in off the heat to prevent curdling.
  • 1 can (4 oz) diced green chiles Add again for extra flavor in the sauce.
  • 0.5 tsp garlic powder
  • salt Season to taste.
  • pepper Season to taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the enchiladas don’t stick.
  2. Mix shredded chicken with diced green chiles and 1/2 cup Monterey jack cheese, then divide the mixture among the tortillas.
  3. Roll the tortillas up tightly and place them seam-side down in the greased dish.
Make the white sauce
  1. Melt the butter in a saucepan, then whisk in the all-purpose flour and cook for 1 minute.
  2. Slowly add the chicken broth while whisking constantly, cooking until thickened for about 3 minutes.
  3. Remove from heat and stir in the sour cream, diced green chiles, garlic powder, salt, and pepper until smooth.
Bake and finish
  1. Pour the white sauce evenly over the enchiladas, then top with the remaining Monterey jack cheese.
  2. Bake uncovered at 375°F for 25–30 minutes until bubbly and golden-edged.
  3. Garnish with cilantro and jalapeño slices before serving.

Notes

Pro tip: whisk the sauce constantly while adding chicken broth so it thickens smoothly, then remove from heat before stirring in sour cream. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350°F oven until warmed through. Freezing: yes—freeze baked enchiladas tightly wrapped up to 2 months, then thaw overnight and reheat. For a lighter option, use reduced-fat sour cream and reduced-fat Monterey jack while keeping the same baking time.