White Chicken Enchiladas

 White Chicken Enchiladas

Creamy, cheesy, and outrageously comforting—these enchiladas wrap tender chicken and green chiles in soft tortillas, then bathe everything in a velvety sour-cream white sauce. It is the kind of pan dinner that earns a “wow,” and exactly the cozy favorite readers expect from tinsuf.
Bake until the edges are golden and the center is bubbling.

    Author: tinsuf
    Cuisine: Tex-Mex
    Category: Main Course
    Keywords: white chicken enchiladas, sour cream enchiladas, 

 creamy chicken bake, deesviral
Prep: 20 mins
Bake: 20–25 mins
Total: ~45 mins
Yield: 8–10 enchiladas

    Cream cheese frosting

Table of Contents

    Ingredients
        For the Enchiladas
        For the White Sauce
        Optional Toppings
    Instructions
    Troubleshooting & Tips
    Make-Ahead & Storage
    Why This Recipe Works

Ingredients
For the Enchiladas

    2 cups cooked chicken breast, shredded
    8–10 small flour tortillas
    2 cups Monterey Jack cheese, shredded (divided)
    1/2 cup diced green chiles

For the White Sauce

    3 Tbsp butter
    3 Tbsp all-purpose flour
    2 cups chicken broth
    1 cup sour cream
    1/2 tsp garlic powder
    1/2 tsp onion powder
    Salt and black pepper, to taste

Optional Toppings

    Chopped fresh cilantro
    Sliced black olives
    Diced tomatoes
    Sliced jalapeños

Instructions


    Prepare the chicken —
    Ensure chicken is cooked through and shredded into bite-size pieces.
    Make the white sauce —
    Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in broth; simmer until slightly thickened. Reduce heat to low and stir in sour cream, garlic powder, onion powder, salt, and pepper. Keep warm; do not boil.
    Assemble —
    Heat oven to 375°F (190°C). In a bowl, combine chicken, green chiles, and 1/2 cup cheese. Fill tortillas, roll tightly, and arrange seam-side down in a greased 9×13-inch dish.
    Sauce & cheese —
    Pour white sauce evenly over rolls. Sprinkle with remaining cheese.
    Bake —
    Bake 20–25 minutes until bubbling and lightly golden at the edges. Rest 5 minutes.
    Serve —
    Garnish with cilantro, olives, tomatoes, and jalapeños as desired. Serve warm.

    Cream cheese frosting

Troubleshooting & Tips

    Grainy sauce? Don’t boil after adding sour cream; gentle heat keeps it silky.
    Sogginess: Roll tightly and use just enough sauce to coat—reserve a few tablespoons to spoon down the center after baking if you prefer extra creamy.
    Heat level: Swap diced green chiles for roasted hatch chiles or add minced jalapeño to the chicken mixture.
    Shortcut: Rotisserie chicken works perfectly; shred while warm for best texture.

Make-Ahead & Storage

    Assemble ahead: Roll enchiladas and refrigerate (without sauce) up to 24 hours. Add sauce and cheese just before baking.
    Leftovers: Cover and refrigerate up to 3 days. Reheat, covered, at 325°F until heated through.
    Freeze: Wrap the unbaked, sauced pan tightly and freeze up to 2 months. Thaw overnight, then bake, adding 5–10 minutes as needed.

    Baking ingredients online

Why This Recipe Works

A simple roux builds body for the sauce, while sour cream adds tang and creaminess without curdling when warmed gently. Monterey Jack melts smoothly and stretches beautifully; green chiles bring mild heat and brightness. The result is a balanced, comforting bake that tastes restaurant-special yet uses staple ingredients.
Recipe by tinsuf. Explore more cozy bakes and weeknight winners in our collection.