Creamy White Chicken Enchiladas (Printable)
Shredded chicken rolled in tortillas, bathed in creamy white sauce and baked to golden, comforting weeknight fare.
# Ingredient List:
→ Chicken Filling
01 - 2 cups cooked chicken, shredded
02 - 1 cup Monterey Jack cheese, shredded
03 - 1/2 cup sour cream
04 - 1/4 cup green onions, finely sliced
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ White Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup sour cream
13 - 1 can (4 ounces) diced green chilies
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon salt
→ Assembly
16 - 8 small flour tortillas
17 - 1 cup Monterey Jack cheese, shredded
18 - Chopped cilantro, for garnish
19 - Extra green onions, sliced, for garnish
# Steps:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
02 - In a bowl, combine shredded chicken, Monterey Jack cheese, sour cream, green onions, garlic powder, ground cumin, salt, and black pepper until thoroughly mixed.
03 - In a saucepan over medium heat, melt unsalted butter. Stir in all-purpose flour and cook for 1-2 minutes until bubbling but not browned.
04 - Gradually whisk in chicken broth and cook, stirring frequently, until slightly thickened, about 3 minutes. Remove from heat and whisk in sour cream, diced green chilies, onion powder, and salt until smooth.
05 - Evenly distribute the chicken filling among flour tortillas. Roll each tortilla and arrange seam-side down in the prepared baking dish.
06 - Pour white sauce evenly over the arranged tortillas. Sprinkle with remaining Monterey Jack cheese.
07 - Bake uncovered for 25 to 30 minutes, or until sauce is bubbling and the top is lightly golden.
08 - Allow dish to cool slightly. Garnish with chopped cilantro and extra sliced green onions before serving.
# Expert Tips:
01 -
- This sauce is so creamy and flavorful, no one will guess how simple it is behind the scenes.
- It makes delicious use of leftover chicken and turns it into a hearty, crowd-pleasing meal.
02 -
- Skipping the flour step in the sauce can leave it runny instead of creamy and luscious.
- Warming the tortillas first saves you from dealing with frustrating rips and splits when rolling.
03 -
- If you make the sauce ahead, whisk it again before pouring to restore smoothness.
- A sprinkle of smoked paprika on top just before baking adds depth you’ll love.