Creamy White Chicken Enchiladas – A Cozy, Cheesy Family Favorite
Creamy white chicken enchiladas filled with tender chicken and cheese, smothered in a tangy sour cream and green chile sauce, then baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
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2 cups shredded cooked chicken
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2 cups shredded Monterey Jack cheese, divided
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1 cup sour cream
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1 can (4 oz) diced green chiles
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8 flour tortillas
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups chicken broth
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Optional: sautéed onions, garlic, seasonings (cumin, salt, pepper)
Instructions
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Preheat oven to 375°F (190°C).
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In a bowl, mix chicken, 1 cup cheese, and 2 tbsp sour cream.
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In a saucepan, melt butter and whisk in flour to make a roux.
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Slowly add broth while whisking until thickened. Remove from heat.
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Stir in sour cream and green chiles until smooth. Do not boil.
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Fill tortillas with chicken mixture, roll, and place in greased baking dish.
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Pour sauce over enchiladas and top with remaining cheese.
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Bake uncovered for 20–25 minutes. Broil for 2–3 minutes for golden top.
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Let rest for 5 minutes before serving.
Notes
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Use Greek yogurt for a lighter version.
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Freeze before baking for meal prep.
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Serve with rice, beans, or salad.