White Chicken Enchiladas Recipe
These creamy white chicken enchiladas are cheesy, comforting, and quick to prepare. A no-fail family favorite with a homemade white sauce—no cans needed.
Equipment
- - Baking dish
- - Saucepan
- Whisk
- - Mixing bowls
Ingredients
- #### For the Enchiladas:
- - 2 cups shredded cooked chicken
- - 1 cup Monterey Jack cheese divided
- - 8 flour tortillas
- - ½ cup sour cream
- - ½ tsp garlic powder
- - ¼ tsp cumin
- - Salt and pepper to taste
- #### For the Sauce:
- - 3 tbsp butter
- - 3 tbsp flour
- - 2 cups chicken broth
- - 1 cup sour cream
- - 1 4 oz can green chiles
- - Salt to taste
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish.
- Mix chicken, ½ cup cheese, sour cream, spices in a bowl.
- Roll filling into tortillas and place in dish.
- Melt butter in a saucepan. Stir in flour. Cook 1 min.
- Whisk in broth, simmer until thick. Turn off heat. Add sour cream, chiles, salt.
- Pour sauce over enchiladas. Top with remaining cheese.
- Cover and bake 20 min. Uncover and bake 10–15 more until bubbly.
- Let cool 5 mins. Top with cilantro or avocado if desired.
Notes
- Use rotisserie chicken for quick prep.
- Freeze before baking for make-ahead meals.
- Try with corn tortillas for gluten-free option.
- Freeze before baking for make-ahead meals.
- Try with corn tortillas for gluten-free option.