White Chicken Enchiladas

5 from 50 votes

White chicken enchiladas are creamy, cheesy, and packed with flavor in every bite. This easy dinner bakes up golden, bubbly, and absolutely delicious!

Prep Time20

Cook Time20

Total Time40

Course: Chicken Dinner Ideas, Dinner, Lunch, Mexican

Cuisine: American, Mexican

Servings:

Calories: 446kcal

Author: Shauna

Ingredients

1 tablespoon olive oil
½ yellow onion diced finely
2 teaspoons garlic minced
3 cups shredded chicken a rotisserie works perfectly
½ teaspoon salt
½ teaspoon pepper
8 large flour tortillas
2 cups Monterey Jack cheese shredded

For The Sauce

2 cups water
2 cubes chicken bouillon
3 tablespoons butter
3 tablespoons flour
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
4 ounces green chilies
½ cup Monterey Jack cheese shredded
1 cup Mexican blend cheese shredded

Instructions

Preheat the oven to 425°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
In a pyrex measuring cup add 2 cups water and 2 chicken bouillon cubes. Microwave on high for two minutes. Set aside.
In a large skillet over medium heat add olive oil and onion. Cook for 5 to 7 minutes, or until the onion is soft and translucent. Add minced garlic and cook for 1 to 2 additional minutes. Turn off heat and add shredded cooked chicken, salt, and pepper. Stir to combine. Set aside.
Assemble the tortillas by splitting the mixture evenly between 8 tortillas. Divide 2 cups of Monterey jack cheese and evenly top each of the chicken mixture in the 8 tortillas. Roll tightly and place the seam side down in the baking dish. Set aside.
In a saucepan over medium heat add butter and allow to melt. Once melted add flour and whisk together.
Add chicken broth and whisk until smooth and creamy, about 5 minutes. Stir constantly while cooking so it doesn’t burn to the bottom of the saucepan.
Mix in the sour cream, salt, pepper, green chilies, and Monterey jack cheese.
Pour the white sauce over the top of the enchiladas. Top with 1 cup shredded Mexican blend cheese.
Bake at 425°F for 20 minutes, or until the cheese is fully melted and barely starting to brown.

Video

Notes

This is a fantastic make-ahead meal. Double your batch and follow our easy freezing instructions above.
You should grate your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese has an anti-caking agent on it and it doesn’t melt quite as well.
While we highly recommend using flour tortillas because they roll better, if you do prefer to use corn tortillas, they need to be individually warmed up before rolling or they will tear as you roll them up.

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