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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce and golden-edged cheese are baked until bubbly and sliceable. This easy enchilada recipe layers shredded chicken, green chiles, and Monterey jack for a Tex-Mex casserole-style dinner.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken shredded
  • 1 can (4 oz) diced green chiles
  • 0.5 cup Monterey jack cheese, shredded divided
Enchiladas
  • 8 flour tortillas 8-inch
  • 0.5 cup Monterey jack cheese, shredded divided
For the 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 to taste
  • 1 pepper to taste
  • 1 fresh cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and fill the tortillas
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded chicken with diced green chiles and 1/2 cup Monterey jack cheese, then divide the mixture among the tortillas and roll up tightly.
  3. Place the rolled enchiladas seam-side down in the prepared dish.
Make the creamy white sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Slowly add the chicken broth while whisking constantly until the sauce thickens, about 3 minutes.
  4. Remove from heat and stir in sour cream, diced green chiles, garlic powder, salt, and pepper until smooth.
Bake and finish
  1. Pour the white sauce evenly over the enchiladas and top with the remaining Monterey jack cheese.
  2. Bake uncovered for 25–30 minutes until bubbly and golden, then garnish with fresh cilantro.

Notes

For the smoothest sauce, whisk continuously when adding the chicken broth so no flour lumps form. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until hot through (about 15–20 minutes). Freezing works—freeze baked enchiladas tightly wrapped for up to 2 months, then thaw in the fridge before reheating. For a lighter option, use light sour cream to reduce saturated fat while keeping the creamy texture.