White Chicken Enchiladas Recipe
These creamy white chicken enchiladas are stuffed with shredded chicken and smothered in sour cream and green chile sauce. Baked to cheesy, golden perfection.
Equipment
- Saucepan
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Spoon or spatula
Ingredients
- **Enchiladas:**
- - 2 cups cooked shredded chicken
- - 1 cup shredded Monterey Jack cheese
- - ¼ cup sour cream
- - 1 tsp garlic powder
- - ½ tsp onion powder
- - ½ tsp salt
- - 8 flour tortillas 6–8 inch
- **White Sauce:**
- - 3 tbsp butter
- - 3 tbsp all-purpose flour
- - 2 cups chicken broth
- - 1 cup sour cream
- - 1 4 oz can green chiles
- - ½ tsp cumin optional
- - Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Mix chicken, ½ cup cheese, sour cream, garlic & onion powder, and salt.
- Fill tortillas with chicken mix and roll up. Place seam-down in dish.
- For sauce, melt butter. Stir in flour. Whisk in broth and simmer to thicken.
- Remove from heat. Stir in sour cream, green chiles, cumin, salt, and pepper.
- Pour sauce over enchiladas. Top with remaining cheese.
- Bake uncovered for 20–25 mins until golden and bubbly.
- Let cool 5 mins. Top with cilantro or avocado if desired.
Notes
- Use rotisserie chicken for fast prep
- Add jalapeños for heat
- Make ahead and bake the next day
- Add jalapeños for heat
- Make ahead and bake the next day