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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce, rolled tortillas, and melted Monterey Jack pooling into a golden-edged bake. This easy enchilada recipe combines shredded chicken, green chiles, and a sour-cream based sauce for a Tex-Mex casserole that bubbles and browns on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and assembly
  • 3 cup cooked chicken, shredded
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese, shredded, divided
  • 8 count flour tortillas (8-inch)
White sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 0.5 tsp garlic powder
  • 1 salt and pepper to taste
  • 0.5 cup Monterey jack cheese, shredded, divided

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded chicken with diced green chiles and 1/2 cup cheese, then divide among the tortillas.
  3. Roll up tortillas tightly, place seam-side down in the dish, and keep them snug together.
Make the creamy white sauce
  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute to remove the raw flour taste.
  3. Slowly add chicken broth while whisking constantly until thickened, about 3 minutes.
  4. Remove from heat and stir in sour cream, diced green chiles, garlic powder, salt, and pepper until smooth.
Bake
  1. Pour white sauce evenly over the enchiladas and top with the remaining cheese.
  2. Bake uncovered for 25–30 minutes at 375°F until bubbly and golden.
  3. Garnish with cilantro after baking.

Notes

For clean rolling, warm the tortillas 10–15 seconds so they flex without cracking. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until hot and bubbly. Freeze baked enchiladas up to 2 months—thaw overnight in the fridge before reheating. For a lighter swap, use reduced-fat sour cream and Monterey Jack labeled part-skim.