Creamy White Chicken Enchiladas: Cheesy, Comforting, and Family-Friendly
These Creamy White Chicken Enchiladas are filled with tender shredded chicken and melty cheese, then smothered in a homemade sour cream and green chile sauce for the ultimate Tex-Mex comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6–8 1x
Ingredients
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2–3 cups cooked shredded chicken
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8 medium flour tortillas
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2 cups Monterey Jack cheese, shredded
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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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1 cup sour cream
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1 can (4 oz) green chiles
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Optional: ½ tsp cumin, ¼ cup chopped green onions, garlic powder
Instructions
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Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
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In a bowl, mix chicken, 1 cup cheese, and optional spices.
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Fill each tortilla, roll, and place seam-side down in the dish.
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In a saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in broth; stir until thickened.
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Remove from heat and stir in sour cream and green chiles. Pour sauce over enchiladas.
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Top with remaining cheese. Bake uncovered for 25–30 minutes. Broil for 2–3 minutes if desired.
Notes
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Make ahead and refrigerate before baking
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Add beans or corn to filling for texture
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Freeze unbaked for up to 2 months
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Use low-fat cheese and sour cream for a lighter version