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Cheesy White Chicken Enchiladas – Comfort Food Perfection

Creamy, cheesy, and packed with tender chicken, these White Chicken Enchiladas are the ultimate comfort food. Perfect for family dinners or hosting friends, this dish is a crowd-pleaser every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Dish
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

For the Enchiladas:
  • 8-10 small flour tortillas
  • 3 cups cooked chicken shredded or chopped
  • 3 cups Monterey Jack cheese shredded (divided)
For the White Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 oz can diced green chilies (mild)
For Garnish:
  • 2-3 tablespoons green onions sliced
  •  

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (177°C). Grease a 9x13-inch baking dish with nonstick spray and set aside.
Prepare the Filling:
  1. In a small bowl, mix shredded chicken with 1 cup of Monterey Jack cheese. This will serve as the filling for the enchiladas.
Assemble the Enchiladas:
  1. Lay a tortilla flat and add a generous scoop of the chicken and cheese mixture to the center.
  2. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Make the White Sauce:
  1. Melt butter in a medium skillet over medium heat.
  2. Add flour and whisk continuously for 1 minute to create a roux.
  3. Slowly whisk in the chicken broth, cooking until the mixture thickens and becomes bubbly, about 3-5 minutes.
  4. Remove the skillet from heat and stir in sour cream and diced green chilies until smooth.
Pour and Bake:
  1. Pour the white sauce evenly over the rolled tortillas in the baking dish.
  2. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top.
  3. Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling. For a golden finish, broil for 1-2 minutes at the end.
Garnish and Serve:
  1. Sprinkle sliced green onions over the enchiladas for a fresh finish.
  2. Serve warm and enjoy!

Notes

  • Let the white sauce cool slightly before adding sour cream to avoid curdling.
  • Freshly shredded cheese melts better and creates a creamier texture.
  • Add black beans or corn to the filling for extra texture and flavor.
  • Assemble the enchiladas ahead of time and refrigerate; bake when ready to serve.

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