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Delish Creamy White Chicken Enchiladas

Delish Creamy White Chicken Enchiladas

These creamy white chicken enchiladas are loaded with tender shredded chicken and Monterey Jack, then baked in a silky sour cream–green chile sauce. Comforting, cheesy, and ready for a weeknight.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cup cooked shredded chicken rotisserie or poached
  • 8 tortilla flour tortillas soft, 8-inch
  • 2 cup Monterey Jack cheese shredded, divided
  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 1 cup sour cream full-fat for best texture
  • 4 ounce diced green chiles canned, mild
  • 1 tablespoon olive oil
  • 2 clove garlic minced
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon onion powder
  • 1 teaspoon kosher salt divided, to taste
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 cup fresh cilantro chopped, plus more for garnish
  • 1 tablespoon lime juice fresh, optional
  • 1 piece jalapeño seeded and minced, optional

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Warm olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 0.5 minute. Remove from heat.
  • In a bowl, combine shredded chicken, 1.0 cup Monterey Jack, cumin, onion powder, 0.5 teaspoon salt, black pepper, cilantro, lime juice, jalapeño if using, and the sautéed garlic. Toss to coat.
  • Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes. Slowly whisk in chicken broth until smooth. Simmer, whisking, until slightly thickened, about 3 to 4 minutes.
  • Remove pan from heat and whisk in sour cream, green chiles, and the remaining 0.5 teaspoon salt. Do not boil after adding sour cream.
  • Spread 0.5 cup of the sauce in the prepared baking dish. Warm tortillas briefly in the microwave or a dry skillet until pliable.
  • Divide the chicken mixture among tortillas, roll tightly, and place seam-side down in the baking dish.
  • Pour remaining sauce over enchiladas and top with the remaining 1.0 cup Monterey Jack.
  • Bake until bubbly and lightly golden, 20 to 25 minutes. For extra color, broil 1 to 2 minutes, watching closely.
  • Rest 5 minutes before serving. Garnish with extra cilantro and serve warm.

Notes

Use freshly shredded cheese for the smoothest melt. Swap Monterey Jack with Pepper Jack for a mild kick. Leftovers keep refrigerated up to 3 days; reheat covered at 325°F until warmed through.