These Creamy White Chicken Enchiladas bring together tender, shredded chicken and gooey Monterey Jack cheese wrapped in soft flour tortillas, all smothered in a rich, tangy sauce. The magic lies in the creamy white sauce, which combines sour cream, diced green chiles, and melted Monterey Jack cheese to create a mouthwatering experience. As it bakes, the sauce soaks into the tortillas, ensuring every bite is packed with flavor. This dish is the ultimate comfort food, perfect for family dinners or gatherings, and can easily be made ahead for an easy weeknight meal.
Ingredients
- 2 cups shredded, cooked chicken (store-bought rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- Salt, pepper, Adobo seasoning, to taste
- 10 flour tortillas (taco size)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4-ounce can diced green chiles (do not drain)
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent the enchiladas from sticking.
- Prepare the Filling: In a medium-sized bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese. Season with salt, pepper, and a sprinkle of Adobo seasoning for added flavor. Stir the mixture well to evenly distribute the seasoning and set it aside.
- Assemble the Enchiladas: Place about 1/4 cup of the chicken and cheese mixture onto each flour tortilla, roll it tightly, and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly, and cook for 1-2 minutes until the mixture is golden and bubbly. Gradually add the chicken broth, whisking continuously to avoid lumps. Allow the mixture to cook for 3-4 minutes until it thickens to a smooth consistency.
- Add Sour Cream and Green Chiles: Remove the sauce from the heat and stir in the sour cream and diced green chiles, including their juice. Mix well to ensure the sour cream is fully incorporated and the sauce is creamy and smooth. Avoid boiling the sauce after adding sour cream to prevent curdling.
- Pour the Sauce: Pour the creamy sauce evenly over the enchiladas in the baking dish, covering them completely. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden on top. For an extra-crispy top layer, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Let the enchiladas cool slightly before serving. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream for extra flavor.
