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White Chicken Enchiladas

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White Chicken Enchiladas are creamy, cheesy, and full of comforting flavor. Shredded chicken is wrapped in soft tortillas and covered in a luscious sour cream and green chili sauce, then baked until bubbly and golden. It’s an easy, family-favorite meal that’s perfect for weeknights or gatherings.

Ingredients

  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 8 flour tortillas
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies (mild or hot)
  • 2 cups shredded Monterey Jack or mozzarella cheese, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a bowl, mix shredded chicken, 1 cup of cheese, garlic powder, onion powder, salt, and pepper.
  3. Spoon the chicken mixture into each tortilla, roll up tightly, and place seam-side down in the prepared dish.
  4. In a saucepan over medium heat, melt butter. Add flour and whisk for 1 minute to make a roux.
  5. Gradually whisk in chicken broth and cook until thickened, about 3–4 minutes.
  6. Remove from heat and stir in sour cream and diced green chilies until smooth. Avoid boiling once sour cream is added.
  7. Pour the sauce evenly over the enchiladas.
  8. Top with remaining shredded cheese.
  9. Bake for 20–25 minutes, or until the cheese is melted and the sauce is bubbling.
  10. Garnish with chopped cilantro or green onions before serving.

Notes

  • Use corn tortillas for a gluten-free version.
  • Add black beans, corn, or sautéed peppers for more flavor and texture.
  • Mix cream cheese into the sauce for extra richness.
  • Greek yogurt can replace sour cream for a lighter option.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/white-chicken-enchiladas/