Creamy White Chicken Enchiladas
Tender shredded chicken and melty Monterey Jack rolled in flour tortillas, smothered in a homemade green chile cream sauce, and baked until golden and bubbly. Rich, comforting, and ready in just 40 minutes.
- Total Time40 minutes
- Yield8 servings 1x
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, diced finely
- 2 teaspoons garlic, minced
- 3 cups shredded chicken (rotisserie works perfectly)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
For the Sauce
- 2 cups water
- 2 chicken bouillon cubes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces green chilies
- 1/2 cup Monterey Jack cheese, shredded
- 1 cup Mexican blend cheese, shredded
Instructions
- Preheat and Prep: Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Make Quick Broth: In a Pyrex measuring cup, combine 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes until dissolved. Set aside.
- Sauté Aromatics: In a large skillet over medium heat, add olive oil and diced onion. Cook for 5 to 7 minutes until soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes.
- Season the Chicken: Turn off heat, add shredded chicken, salt, and pepper. Stir to combine and set aside.
- Assemble Enchiladas: Fill each of the 8 tortillas evenly with the chicken mixture. Divide and sprinkle 2 cups of Monterey Jack cheese over the filling. Roll tightly and place seam side down in the prepared baking dish.
- Build the Roux: In a saucepan over medium heat, melt butter. Add flour and whisk together into a smooth paste.
- Make the Cream Sauce: Pour in chicken broth and whisk constantly until smooth and creamy, about 5 minutes. Stir in sour cream, salt, pepper, green chilies, and ½ cup Monterey Jack cheese.
- Smother and Bake: Pour sauce over enchiladas. Top with 1 cup shredded Mexican blend cheese. Bake at 425°F for 20 minutes, or until cheese is fully melted and slightly browned.
Notes
Rotisserie chicken makes this recipe weeknight-fast. Warm tortillas in the microwave under a damp paper towel for 20 seconds to prevent cracking. Bring sour cream to room temperature before adding to the sauce to prevent it from breaking. Enchiladas can be assembled up to 24 hours ahead — cover and refrigerate, then add 5 extra minutes of bake time. Leftovers reheat well at 350°F covered with foil for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Calories: 420
- Sugar: 2
- Sodium: 890
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 28
- Cholesterol: 95
