Indulge in the ultimate cheesy, creamy dinner with my irresistible White Chicken Enchiladas! These are sure to win over even the most discerning palates! Trust me, these white chicken enchiladas are hands down one of my top favorite recipes! It’s no wonder they’ve become a massive hit with readers too.
Packed with cheesy goodness, rich sauce, and an unforgettable flavor, these enchiladas are pure comfort food. I guarantee you’ll love every bite! Plus, they’re quick and easy enough to become a go-to in your midweek dinner lineup.
INGREDIENTS
- 8-10 small flour tortillas
- 3 cups cooked chicken (shredded or chopped)
- 3 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies (mild)
- 2-3 tablespoons sliced green onions
INSTRUCTIONS
- Preheat the oven to 350ºF (177ºC) and spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a small bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese. Spoon this mixture into each tortilla and roll them up. Place them seam side down in the prepared baking dish.
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove from heat, then whisk in the chicken broth. Return to the heat and cook until the sauce thickens and bubbles. Let the sauce cool for 3-5 minutes—this step helps prevent the sour cream from curdling.
- Stir in the sour cream and diced green chilies until the sauce is smooth and the sour cream is fully incorporated.
- Pour the sauce over the rolled-up tortillas and sprinkle with the remaining cheese. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Turn on the broiler and broil for a few minutes until the top is golden and bubbly. Top with chopped green onions and serve!
