Easy White Chicken Enchiladas with Creamy Sauce (30 Minutes)
Soft flour tortillas filled with juicy shredded chicken and smothered in a creamy white sauce made from sour cream, green chiles, and cheese. Ready in 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 enchiladas 1x
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 (4 oz) can diced green chiles, divided
- 1¼ cups sour cream, divided
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- Salt, pepper, garlic powder to taste
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a bowl, mix chicken, ½ cup cheese, ¼ cup sour cream, and half the green chiles. Season to taste.
- Roll filling in tortillas and place seam-side down in baking dish.
- In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly add broth, whisking until thickened.
- Stir in remaining sour cream and green chiles. Heat gently until smooth.
- Pour sauce over enchiladas. Top with remaining cheese.
- Bake 20–25 minutes or until bubbly. Broil 2–3 minutes for golden top.
- Let rest 5 minutes. Garnish as desired.
Notes
Use rotisserie chicken for speed. Freeze before baking for make-ahead meals. Swap Greek yogurt for a lighter twist.