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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce and tender rolled tortillas, baked until bubbly and golden. Shredded chicken and green chiles are tucked inside, then Monterey jack melts on top for a Tex-Mex casserole-style finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 3 cup cooked chicken, shredded
tortillas
  • 8 flour tortillas (8-inch)
green chiles
  • 1 can (4 oz) diced green chiles
  • 1 can (4 oz) diced green chiles
cheese
  • 1 cup Monterey jack cheese, shredded divided
white sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour 3 tablespoons + 1 teaspoon (1/4 cup)
  • 2 cup chicken broth
  • 1 cup sour cream
  • 0.5 tsp garlic powder
  • 0.5 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. This prevents sticking and helps the edges turn golden.
  2. Mix the shredded chicken with 1 can of diced green chiles and 1/2 cup Monterey jack, then divide the filling among the tortillas. Roll up tightly and place seam-side down in the dish.
Make the white sauce
  1. Melt the butter in a saucepan and whisk in the flour, cooking for 1 minute. Cook the roux until it smells lightly toasted.
  2. Slowly add the chicken broth while whisking constantly until the mixture thickens, about 3 minutes. Keep whisking so the sauce stays smooth.
  3. Remove the saucepan from heat, then stir in sour cream, the second can of diced green chiles, garlic powder, and salt and pepper. Stir until the sauce is uniform and creamy with visible green chile pieces.
Bake
  1. Pour the white sauce evenly over the enchiladas and top with the remaining cheese. Make sure the cheese pools across the surface for golden melt.
  2. Bake uncovered for 25–30 minutes at 375°F until bubbly and golden. Garnish with cilantro after baking.

Notes

To keep tortillas from cracking, warm them briefly before filling and roll tightly while the filling is still moist. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a 350°F oven until hot throughout. Freeze yes: freeze baked enchiladas (before or after baking) up to 2 months, thaw overnight in the fridge, then reheat until bubbly. For a lighter option, use reduced-fat Monterey jack and light sour cream; the sauce will be slightly less rich but still creamy.