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Creamy White Chicken Enchiladas

Tender chicken enchiladas with rich white sauce made from sour cream, chicken broth, and green chiles, topped with melted Monterey Jack cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded, rotisserie chicken ideal
  • 12 soft flour tortillas 6-inch size
  • 3 cups shredded Monterey Jack cheese divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth low-sodium recommended
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste
  • fresh cilantro and diced tomatoes optional, for garnish

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • whisk
  • mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a bowl, toss shredded chicken with 1 cup of Monterey Jack cheese. Place about 1/4 cup chicken mixture in center of each tortilla, roll tightly, and place seam-side down in baking dish. Repeat for all tortillas.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute without browning to create a roux.
  4. Gradually whisk in chicken broth until smooth. Increase heat slightly and simmer until sauce thickens and bubbles, about 3-5 minutes.
  5. Remove saucepan from heat. Stir in sour cream, green chiles, and garlic powder until smooth. Season with salt and pepper. Do not return to heat after adding sour cream to prevent curdling.
  6. Pour creamy white sauce evenly over enchiladas. Sprinkle remaining 2 cups Monterey Jack cheese over the top.
  7. Bake for 20-25 minutes until cheese is melted and sauce is bubbling. For golden top, broil for last 2 minutes, watching carefully.
  8. Let rest for 5 minutes before serving. Garnish with fresh cilantro or diced tomatoes if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven covered with foil to maintain texture.
Make-Ahead: Assemble completely, cover tightly, and refrigerate for up to 24 hours. Add 10 minutes to baking time if baking cold.
Freezing: Freeze assembled unbaked enchiladas for up to 2 months. Bake from frozen, adding 20-25 minutes to covered baking time.
Boost Protein: Substitute Greek yogurt for half the sour cream to increase protein by about 5 grams per serving.
Gluten-Free: Use corn tortillas instead of flour. Warm them in microwave wrapped in damp paper towels for 30 seconds to prevent cracking.
Add Heat: Use Pepper Jack cheese instead of Monterey Jack, or add diced jalapeños to the filling.
Pro Tip: If rotisserie chicken is cold, toss with 1 tablespoon of finished sauce before rolling to ensure creamy interior.
Sauce Tip: Never boil sauce after adding sour cream—it will curdle. Remove from heat first, then stir in sour cream.
Serving Suggestions: Pair with Mexican street corn, cilantro-lime rice, black beans, or fresh pico de gallo.