Go Back
Baking dish of golden brown creamy chicken enchiladas with melted cheese

Creamy Chicken Enchiladas with White Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 10 soft flour tortillas (6-inch)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all -purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chiles
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese.
  3. Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish.
  4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
  5. Slowly whisk in the chicken broth and continue cooking until the sauce thickens and reaches a simmer.
  6. Remove the saucepan from the heat and stir in the sour cream, diced green chiles, salt, and pepper until smooth.
  7. Pour the white sauce evenly over the rolled tortillas in the baking dish.
  8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling around the edges.