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White Chicken Enchiladas

White chicken enchiladas with a creamy white sauce and rolled tortillas baked until the edges are golden and the Monterey jack is bubbly. This easy enchilada recipe is a Tex-Mex casserole style dinner with sour cream enchiladas flavor and a simple white sauce technique.
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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
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup cooked chicken
  • 8 flour tortillas (8-inch) Use 8-inch tortillas for easy rolling.
  • 1 can (4 oz) diced green chiles You’ll use them for the filling and the white sauce.
  • 1 cup Monterey jack cheese, shredded Divide so some goes into the tortillas and some tops the bake.
  • 4 tbsp butter For the roux in the white sauce.
  • 0.25 cup all-purpose flour Thickens the chicken broth for the creamy white sauce.
  • 2 cup chicken broth Used to make the sauce base.
  • 1 cup sour cream Stir in off the heat for a smooth, creamy sauce.
  • 0.5 tsp garlic powder
  • salt To taste.
  • pepper To taste.
  • 1 can (4 oz) diced green chiles Use this second can for the sauce, matching the filling amount.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the enchiladas release cleanly after baking.
Fill and roll the tortillas
  1. Mix the shredded cooked chicken with the diced green chiles and 1/2 cup of Monterey jack cheese, then divide the mixture among the tortillas.
  2. Roll each tortilla tightly and place them seam-side down in the greased 9x13 baking dish in an even layer.
Make the creamy white sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  2. Slowly add the chicken broth while whisking constantly until the mixture thickens, about 3 minutes.
  3. Remove the saucepan from the heat and stir in the sour cream, green chiles, garlic powder, salt, and pepper until smooth.
Assemble and bake
  1. Pour the white sauce evenly over the enchiladas so the tortillas are coated but still visible at the top.
  2. Sprinkle the remaining Monterey jack cheese over the top of the casserole.
  3. Bake uncovered for 25–30 minutes at 375°F until bubbly and golden at the edges and on the surface.
  4. Garnish with cilantro after baking so it stays fresh-looking as the cheese finishes melting.

Notes

Pro tip: keep the sauce off the heat when stirring in sour cream to prevent it from breaking. Store leftovers in the refrigerator for up to 3 days in a covered container; reheat in the oven or microwave until warmed through. Freezing is not recommended because sour cream can change texture after thawing. Dietary swap: use gluten-free flour in the white sauce to make this a gluten-free enchilada bake (confirm your tortillas are also gluten-free).