White Chicken Enchiladas (Creamy & Cheesy)
A simple, crowd-pleasing dish made with soft flour tortillas, shredded chicken, gooey cheese, and a creamy white sauce with green chiles.
Print
Pin
Servings: 5
Notes
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese, divided (or substitute mozzarella)
- Salt, pepper, and 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
- 1 (4 oz) can diced green chiles (undrained)
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray.
- Make the filling:
In a bowl, combine the shredded chicken with 1 cup of the cheese. Season with salt, pepper, and Adobo seasoning to taste. - Assemble enchiladas:
Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (don’t let it brown).
- Slowly add the chicken broth while whisking until smooth. Stir in the sour cream and green chiles. Heat through, but do not boil.
- Pour the sauce evenly over the enchiladas in the dish. Sprinkle with the remaining 1 cup of cheese.
- Bake for 20–25 minutes, until hot and bubbly. For a golden cheesy top, broil for 1–2 minutes at the end.
- You can prep this dish ahead of time and bake it later.
- Swap Monterey Jack with mozzarella or a Mexican blend if preferred.
- For extra flavor, stir a bit of cumin or garlic powder into the sauce.