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A baking dish filled with creamy white chicken enchiladas topped with melted cheese and green chiles.

Creamy White Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken
  • 8 8 -inch flour tortillas
  • 2 cups shredded Monterey Jack cheese, divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all -purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chiles
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine shredded chicken and 1 cup of Monterey Jack cheese.
  3. Fill each tortilla with the chicken and cheese 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 form a roux.
  5. Gradually whisk in the chicken broth and continue cooking until the sauce has thickened and reached a simmer.
  6. Remove the saucepan from heat and stir in the sour cream and diced green chiles. Season with salt and pepper.
  7. Pour the sauce evenly over the rolled enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is thoroughly melted.