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Creamy White Chicken Enchiladas

Tender shredded chicken and melted cheese rolled in soft tortillas, smothered in a rich, tangy green chile sour cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Enchilada Filling
  • 2 cups shredded chicken cooked
  • 8 flour tortillas soft taco size
  • 2 cups Monterey Jack cheese shredded, divided
White Cream Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream full fat
  • 4 oz diced green chiles canned
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet or Saucepan
  • Whisk
  • Mixing Bowl

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Mix shredded chicken and 1 cup of Monterey Jack cheese in a bowl.
  3. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
  4. In a skillet over medium heat, melt butter and whisk in flour. Cook for 1 minute.
  5. Gradually whisk in chicken broth until thickened and smooth.
  6. Remove from heat and stir in sour cream, green chiles, salt, and pepper.
  7. Pour sauce over the tortillas and top with the remaining 1 cup of cheese.
  8. Bake for 20-25 minutes until the cheese is bubbly and lightly browned.

Notes

Garnish with fresh cilantro and lime wedges. For a spicier kick, add chopped jalapeños or use 'hot' diced green chiles.