White Chicken Enchiladas

These white chicken enchiladas are creamy, cheesy, and super comforting with a mild green-chile kick. Shredded chicken and Monterey Jack get rolled into soft flour tortillas, then everything is covered in an easy sour-cream sauce. The result is gooey, bubbly enchiladas that feel like a warm hug and work perfectly for busy weeknights. They’re mild enough for picky eaters but still flavorful. Serve them with salsa, rice, or a simple salad to round out the meal.

Ingredients

• 8 to 10 flour tortillas (soft taco size)
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese, divided
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Directions

1. Preheat oven to 350°F and lightly spray a 9×13-inch baking dish.
2. Mix shredded chicken with 1 cup of the cheese.
3. Roll the chicken mixture into tortillas and place seam-side down in the baking dish.
4. Melt butter in a small skillet over medium heat.
5. Stir in flour and cook for 1 minute.
6. Whisk in chicken broth until smooth, then cook until the sauce thickens.
7. Turn off the heat and stir in sour cream and green chilies until combined.
8. Pour sauce evenly over the enchiladas.
9. Sprinkle the remaining cheese over the top.
10. Bake 20–25 minutes, until hot and bubbly.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 8

Tips

Warm the tortillas for a few seconds so they roll without cracking, and pack the filling snugly so the enchiladas stay tight.

Let the pan rest 5 minutes after baking so the sauce thickens slightly; refrigerate leftovers covered for up to 3 days.

FAQ

Can I use rotisserie chicken?
Yes—rotisserie chicken works great and makes this even faster.

Will the sour cream curdle?
Not if you turn off the heat before stirring it in and mix gently until smooth.

Can I use a different cheese?
Absolutely—pepper jack, mozzarella, or a Mexican blend all work well.

Can I freeze these?
Yes—assemble in a freezer-safe dish, wrap tightly, and freeze; thaw in the fridge overnight before baking.