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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce and golden-edged, cheesy layers. Baked until bubbly with Monterey jack pooling on top and finished with fresh cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken, shredded
  • 3 cup cooked chicken
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese divided
Enchilada assembly
  • 8 count flour tortillas 8-inch
  • 0.5 cup Monterey jack cheese divided; remaining for topping
White sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 cup fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded cooked chicken with diced green chiles and 1/2 cup Monterey jack cheese, then divide mixture among the flour tortillas.
  3. Roll tortillas up tightly and place seam-side down in the greased baking dish.
  4. Top the rolled enchiladas with the remaining Monterey jack cheese.
Make the white sauce
  1. Melt butter in a saucepan, then whisk in all-purpose flour and cook for 1 minute.
  2. Slowly add chicken broth while whisking constantly until the sauce thickens, about 3 minutes.
  3. Remove the saucepan from heat and stir in sour cream, diced green chiles, garlic powder, salt, and pepper.
  4. Pour the white sauce evenly over the enchiladas.
Bake
  1. Bake uncovered at 375°F for 25–30 minutes, until bubbly and golden around the edges.
  2. Garnish with fresh cilantro right before serving.

Notes

Pro tip: whisk the flour and broth constantly so the sauce stays smooth before thickening. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended for the best texture of the sour-cream sauce. For a lighter option, swap sour cream for plain Greek yogurt (same amount) to keep it creamy.