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A baking dish filled with creamy white chicken enchiladas topped with melted golden Monterey Jack cheese and baked until bubbly. The soft flour tortillas are stuffed with tender shredded chicken and covered in a rich sour cream and green chile sauce, then garnished with fresh cilantro for a comforting American family dinner.

White Chicken Creamy Enchiladas

These White Chicken Creamy Enchiladas are the ultimate comfort food, featuring tender shredded chicken, gooey Monterey Jack cheese, and mild green chiles wrapped in soft flour tortillas, then smothered in a rich homemade sour cream sauce and baked until hot, bubbly, and golden. Perfect for busy weeknights, family dinners, or make-ahead freezer meals.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 5
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • * 2 cups cooked shredded chicken rotisserie chicken works great
  • * 1 cup shredded Monterey Jack cheese
  • * Salt to taste
  • * Black pepper to taste
  • * Adobo seasoning to taste
  • #### For the Enchiladas
  • * 10 taco-size flour tortillas
  • #### For the Creamy White Sauce
  • * 3 tablespoons unsalted butter
  • * 3 tablespoons all-purpose flour
  • * 2 cups chicken broth
  • * 1 cup sour cream full-fat recommended
  • * 1 4-ounce can diced green chiles, undrained
  • * 1 cup shredded Monterey Jack cheese

Equipment

  • 9×13-inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • whisk
  • Wooden spoon or silicone spatula
  • measuring cups
  • Measuring spoons
  • Cheese grater
  • cooking spray

Method
 

  1. Preheat the oven to **350°F (175°C)** and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine the shredded chicken, 1 cup Monterey Jack cheese, salt, pepper, and Adobo seasoning. Mix until evenly combined.
  3. Warm the tortillas for about 15–20 seconds in the microwave to make them easier to roll.
  4. Divide the chicken filling evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
  5. In a medium saucepan over medium heat, melt the butter.
  6. Whisk in the flour and cook for 1 minute, stirring constantly to create a smooth roux.
  7. Slowly pour in the chicken broth while whisking continuously until smooth and slightly thickened.
  8. Reduce the heat to low and stir in the sour cream and the diced green chiles. Do not allow the sauce to boil.
  9. Remove the saucepan from the heat and stir in 1 cup shredded Monterey Jack cheese until completely melted.
  10. Pour the creamy white sauce evenly over the enchiladas.
  11. Bake for **20–25 minutes**, or until the sauce is bubbling and the cheese is melted.
  12. For a golden top, broil for 1–2 minutes, watching carefully to prevent burning.
  13. Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro, green onions, tomatoes, avocado, or lime wedges if desired.

Notes

* Rotisserie chicken makes this recipe even faster.
* Warm tortillas before rolling to prevent cracking.
* Freshly grated cheese melts much more smoothly than pre-shredded cheese.
* Keep the sauce below a simmer after adding the sour cream to prevent curdling.
* For extra flavor, add a pinch of garlic powder or onion powder to the filling.
* Pepper Jack cheese can be substituted for a spicier version.
* Assemble the enchiladas up to 24 hours ahead and refrigerate until ready to bake.
* Leftovers keep well in the refrigerator for up to 4 days.