I Made These White Chicken Enchiladas Once — Now They’re a Family Favorite Forever
If you love creamy, cheesy comfort food with a touch of spice, you need to try these White Chicken Enchiladas. They’re stuffed with juicy shredded chicken, smothered in a rich white sauce, and baked until bubbly and golden.
Unlike traditional red enchiladas, this version uses a velvety cream sauce made with sour cream, cheese, and green chiles — creating a mild but flavorful dish that even picky eaters adore.
Here’s exactly how to make them step by step.
Ingredients
For the filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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1 cup shredded Monterey Jack cheese (or mozzarella)
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1 teaspoon garlic powder
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Salt and black pepper to taste
For the sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups chicken broth
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1 cup sour cream
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1 (4 oz) can diced green chiles
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½ cup shredded cheese (for melting into the sauce)
For assembly:
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8 small flour tortillas
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1 cup extra cheese for topping
Step-by-Step Method
Step 1: Make the Filling
In a large bowl, combine the shredded chicken, cheese, garlic powder, salt, and pepper.
Mix well and set aside.
Step 2: Make the Creamy White Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth until smooth and thickened.
Remove from heat and stir in the sour cream, green chiles, and a handful of cheese until melted and creamy.
Step 3: Assemble the Enchiladas
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