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Chicken Enchiladas

White Chicken Enchiladas

Creamy white chicken enchiladas with shredded chicken, tortillas, and cheesy sauce baked until bubbly.
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Prep Time 13 minutes
Cook Time 25 minutes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 8 medium flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4-ounce can diced green chilies
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh cilantro optional

Instructions
 

  • Preheat oven to 350°F and grease a 9×13-inch baking dish. Mix shredded chicken with 1 cup cheese. Fill tortillas with the mixture, roll tightly, and place seam-side down in baking dish. Melt butter in a saucepan, whisk in flour, and cook 1 minute. Slowly whisk in chicken broth until thickened. Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper. Pour sauce over enchiladas and sprinkle remaining cheese on top. Bake 20–25 minutes until bubbly and lightly golden. Garnish with cilantro before serving.

Notes

Use rotisserie chicken for convenience. Do not boil the sauce after adding sour cream to prevent curdling.