Easy White Chicken Enchiladas with Creamy Green Chile Sauce
Looking for the best white chicken enchiladas recipe? These easy creamy chicken enchiladas are packed with tender shredded chicken, Monterey Jack cheese, and a rich, flavorful white sauce made with sour cream and green chiles. Perfect for a quick weeknight dinner or a cozy family meal, this Mexican-inspired comfort food is always a crowd-pleaser!
Ingredients for Creamy White Chicken Enchiladas
- 8–10 flour tortillas (soft taco size)
- 2 cups cooked and shredded chicken (rotisserie chicken works great!)
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
Instructions
- Prepare the Filling:
In a bowl, mix the shredded chicken with 1 cup of Monterey Jack cheese. Roll the mixture into each tortilla and place seam-side down in a greased 9×13 baking dish. - Make the White Enchilada Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly add the chicken broth, whisking until smooth and thickened. - Add Sour Cream & Chiles:
Remove the sauce from heat and stir in the sour cream and diced green chiles. Mix until fully combined for a creamy white enchilada sauce. - Assemble and Bake:
Pour the creamy sauce over the rolled enchiladas. Sprinkle with the remaining 1 cup of cheese. Bake in a preheated oven at 350°F for 20–25 minutes, until hot and bubbly.
Serve these cheesy white chicken enchiladas with rice, beans, or a simple green salad for a complete meal. Whether you’re meal prepping, feeding a family, or just craving something cozy, this is the ultimate creamy chicken enchilada recipe to try!
