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Easy White Chicken Enchiladas Recipe

Easy White Chicken Enchiladas

These creamy white chicken enchiladas combine tender shredded chicken, melted Monterey Jack cheese, and a rich sour cream-based sauce with green chiles. The flour tortillas hold the savory filling perfectly, creating a comforting Mexican-inspired dish that's easy to prepare. This recipe is versatile and perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups shredded, cooked chicken (can use store-bought rotisserie chicken)
  • 1 cup shredded Monterey Jack cheese (or mozzarella)
  • salt, pepper, Adobo seasoning, to taste
  • 10 flour tortillas (taco size)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles (do not drain)
  • 1 cup shredded Monterey Jack Cheese

Equipment

  • 9x13 inch baking dish
  • medium saucepan
  • Medium bowl
  • whisk

Method
 

Instructions
  1. Preheat oven to 350°F. Spray 9x13-inch baking dish with nonstick cooking spray.
  2. In a medium-sized bowl, mix together 2 cups shredded chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, and Adobo seasoning to taste.
  3. Place chicken mixture into each of the 10 flour tortillas.
  4. Roll them all up and place them seam-side down in the prepared baking dish.
  5. In a medium saucepan, melt 3 Tablespoons butter. Whisk in 3 Tablespoons all-purpose flour and let cook and thicken for 1 minute (don't let it burn).
  6. Add 2 cups chicken broth and whisk until smooth.
  7. Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.
  8. Take sauce off the heat and pour it over the enchiladas.
  9. Top with 1 cup shredded Monterey Jack Cheese.
  10. Bake for about 20-25 minutes. If desired, turn broiler on high and broil for 1-2 minutes until cheese is slightly browned and bubbly.

Notes

Don't let the sauce boil after adding sour cream to prevent curdling. Warm tortillas slightly if using corn tortillas to prevent cracking. Leftovers reheat beautifully and can be stored for up to 3 days.