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Easy White Chicken Enchiladas with Creamy White Sauce

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Easy White Chicken Enchiladas with Creamy White Sauce are a rich and comforting baked dish made with tender shredded chicken wrapped in soft tortillas, smothered in a velvety white sauce, and topped with melted cheese.

Ingredients

  • 2 cups cooked shredded chicken
  • 8 small flour tortillas
  • 2 cups shredded Monterey Jack or mozzarella cheese
  • For the creamy white sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • Optional garnish: chopped cilantro or sliced green onions

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
  2. Fill each tortilla with shredded chicken and a small handful of cheese. Roll tightly and place seam-side down in the baking dish.
  3. In a saucepan over medium heat, melt butter.
  4. Whisk in flour and cook for 1 minute to form a smooth paste.
  5. Gradually pour in chicken broth while whisking constantly to prevent lumps.
  6. Cook for 3–4 minutes until sauce thickens.
  7. Reduce heat to low and stir in sour cream, diced green chilies, garlic powder, onion powder, salt, and black pepper.
  8. Pour sauce evenly over enchiladas.
  9. Sprinkle remaining cheese on top.
  10. Bake for 20–25 minutes until cheese is melted and sauce is bubbly.
  11. Let rest for 5 minutes before garnishing and serving.

Notes

  • Add sautéed onions or bell peppers to the filling for extra flavor.
  • Include chopped jalapeños or cayenne pepper for more heat.
  • Warm corn tortillas before rolling to prevent cracking.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze assembled (unbaked) enchiladas for up to 2 months.
  • Reheat in oven for best texture.

Nutrition

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