White Chicken Enchiladas are a creamy, cheesy Tex-Mex favorite made with tender shredded chicken wrapped in soft tortillas and baked in a rich sour cream and cheese sauce. This comforting dish is perfect for family dinners and always a crowd-pleaser.
⏱️ Recipe Details
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Prep Time: 20 minutes
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Bake Time: 25 minutes
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Total Time: 45 minutes
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Servings: 6
🛒 Ingredients
For the Enchiladas
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2 cups cooked shredded chicken
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8 flour tortillas
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1 cup shredded Monterey Jack cheese
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½ cup shredded cheddar cheese
For the White Sauce
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 can (4 oz) diced green chiles
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper to taste
🍳 Instructions
1. Preheat the Oven
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the Filling
In a bowl, combine shredded chicken with ½ cup Monterey Jack cheese.
3. Assemble the Enchiladas
Place some chicken mixture in each flour tortilla, roll them up, and place seam-side down in the baking dish.
4. Make the Creamy Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for about 1 minute.
Slowly whisk in chicken broth and cook until the sauce thickens.
Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
5. Add the Sauce
Pour the white sauce evenly over the enchiladas.
6. Add Cheese
Sprinkle the remaining Monterey Jack and cheddar cheese on top.
7. Bake
Bake for 20–25 minutes until hot and bubbly and the cheese is melted.
🍽️ Serving Suggestions
Serve with:
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Mexican rice
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Refried beans
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Guacamole or avocado slices
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Fresh salsa
💡 Tips & Variations
Rotisserie chicken works great:
It saves time and adds extra flavor.
Make it spicy:
Add jalapeños or pepper jack cheese.
Corn tortilla option:
Use corn tortillas for a more traditional flavor.
Storage:
Refrigerate leftovers for 3–4 days and reheat in the oven.
