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White Chicken Enchiladas

A delicious homemade white chicken enchiladas recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 8 flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chiles
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until smooth. Stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper. Cook 3 minutes until heated through.
  2. Fill. Toss shredded chicken with 1 cup of Monterey Jack and 1/2 cup of the white sauce. Divide evenly among the tortillas and roll them up.
  3. Arrange. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Place the rolled enchiladas seam-side down. Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
  4. Bake. Bake at 375F for 20 to 25 minutes until bubbly and golden on top. Let sit 5 minutes, then garnish with cilantro.

Notes

Rotisserie chicken is the fastest way to get shredded chicken for this recipe. Flour tortillas hold up better than corn tortillas with the creamy white sauce. Don't boil the sour cream sauce or it can curdle. Keep it on medium heat.