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A baking dish filled with Creamy White Chicken Enchiladas topped with melted cheese and white sauce.

Creamy White Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 420
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a bowl, mix shredded chicken and 1 cup of Monterey Jack cheese.
  3. Divide the chicken mixture evenly among the tortillas, roll them tightly, and place seam-side down in the prepared baking dish.
  4. In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for 1 minute to form a roux.
  5. Gradually whisk in chicken broth and cook until the sauce thickens and bubbles.
  6. Remove the saucepan from 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 cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is lightly browned.