Creamy White Chicken Enchiladas (Printable Recipe)
Tender chicken, green chiles, and cheese baked in a creamy white sauce for a comforting dinner.
# Ingredients You'll Need:
→ Main Ingredients
01 -
8 flour tortillas, soft taco size
02 -
3 cups shredded cooked chicken
03 -
2 cups shredded Monterey Jack cheese, divided
04 -
1/4 teaspoon salt
05 -
1/4 teaspoon ground black pepper
06 -
1/4 teaspoon Adobo seasoning
→ Creamy White Sauce
07 -
4 tablespoons unsalted butter
08 -
3 tablespoons all-purpose flour
09 -
2 cups chicken broth
10 -
1 cup sour cream
11 -
1 can (4 ounces) diced green chiles
# Steps to Follow:
01 -
Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
02 -
In a bowl, mix shredded chicken, 1 cup of cheese, salt, pepper, and Adobo seasoning.
03 -
Divide chicken mixture evenly among tortillas, roll tightly, and place seam-side down in the baking dish.
04 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
05 -
Gradually whisk in chicken broth until smooth. Stir in sour cream and green chiles without boiling.
06 -
Pour sauce over the filled tortillas and sprinkle with remaining 1 cup of cheese.
07 -
Bake for 20–25 minutes until heated through. Optional: broil for 1–2 minutes to brown the cheese.
# Extra Tips:
01 -
You can use rotisserie chicken for convenience and extra flavor.
02 -
To prevent tearing, warm corn tortillas before filling if used as a substitute.