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easy-white-chicken-enchiladas

Easy White Chicken Enchiladas

Creamy white chicken enchiladas filled with tender shredded chicken and Monterey Jack cheese, topped with a homemade green chile sauce, and baked until golden and bubbly. This easy chicken enchilada recipe is perfect for a comforting family dinner in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken Enchiladas
  • 2 cups cooked shredded chicken
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • Salt to taste
Creamy White Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounces diced green chiles
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste

Equipment

  • 1 9×13-inch baking dish For assembling and baking
  • 1 Medium saucepan preparing
  • 1 Large mixing bowl For combining the filling
  • 1 Whisk For a smooth, lump-free sauce

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, cumin, black pepper, and salt. Mix until evenly combined.
  3. Divide the chicken mixture evenly among the 8 flour tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared baking dish.
  4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux.
  5. Gradually pour in the chicken broth while whisking continuously. Cook for 3–5 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
  6. Reduce the heat to low and briefly remove the saucepan from the burner. Stir in the sour cream, diced green chiles, and onion powder. Season with salt and pepper. Do not allow the sauce to boil after adding the sour cream.
  7. Pour the creamy white sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  8. Bake uncovered for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese has melted. If desired, broil for 1–2 minutes until lightly golden, watching carefully.
  9. Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro, green onions, or your favorite toppings, and serve warm.

Notes

• Chicken: Rotisserie chicken works well and saves preparation time. You can also use leftover cooked chicken breasts or thighs.
• Cheese: Freshly shredded Monterey Jack melts smoothly. Colby Jack or a Mexican-style cheese blend can also be used.
• Tortillas: Flour tortillas are soft and easy to roll. If using corn tortillas, warm them first to prevent cracking.
• Sauce: Do not boil the white sauce after adding the sour cream, as it may separate.
• Spice level: Mild green chiles provide gentle flavor. Add jalapeños or cayenne pepper for more heat.
• Make ahead: Prepare the chicken filling and roll the tortillas up to 24 hours ahead. Refrigerate covered, then prepare and add the sauce just before baking.
• Storage: Refrigerate leftovers in an airtight container for 3–4 days, within 2 hours of cooking.
• Freezing: For best texture, freeze the filled tortillas separately from the sauce for up to 2–3 months.
• Reheating: Reheat covered at 350°F (175°C) until heated through to 165°F (74°C). Add a splash of broth if the sauce becomes too thick.
• Serving: Garnish with cilantro, green onions, avocado, or lime. Serve with Mexican-style rice, beans, or a green salad.