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A baking dish filled with cheesy chicken enchiladas covered in a white sour cream sauce and green chilies.

Creamy White Sauce Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken breast
  • 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) chopped green chilies
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine shredded chicken and 1 cup of Monterey Jack cheese.
  3. Divide chicken mixture evenly among tortillas, roll them tightly, and place seam-side down in the prepared baking dish.
  4. In a saucepan over medium heat, melt butter and whisk in flour to create a roux; cook for 1 minute.
  5. Slowly whisk in chicken broth and continue cooking until the sauce thickens and begins to bubble.
  6. Remove saucepan from heat and stir in sour cream and chopped green chilies; season with salt and pepper.
  7. Pour the creamy sauce evenly over the assembled enchiladas and sprinkle with the remaining 1 cup of cheese.
  8. Bake for 22 to 25 minutes until the cheese is melted and the sauce is bubbling around the edges.