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White Chicken Enchiladas with Creamy White Sauce

Three baked White Chicken Enchiladas smothered in creamy white sauce and melted cheese, topped with fresh parsley.
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This recipe provides instructions for making tender shredded chicken rolled in tortillas and covered with a rich, creamy white sauce, baked until bubbly and cheesy.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 flour tortillas (8-inch)
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup chopped fresh cilantro, for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  4. Remove the saucepan from the heat. Whisk in the heavy cream, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until the sauce is smooth.
  5. Stir 1 cup of the shredded Monterey Jack cheese into the white sauce until melted and combined.
  6. In a separate bowl, combine the shredded chicken with about 1/2 cup of the white sauce to moisten the filling.
  7. Dip each flour tortilla briefly into the remaining white sauce to soften it slightly.
  8. Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  9. Pour the remaining white sauce evenly over the rolled tortillas.
  10. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the sauce.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • If you prefer corn tortillas, briefly warm them in a skillet with a little oil to make them pliable before rolling.
  • For a thicker sauce, simmer the sauce base slightly longer before adding the cream and sour cream.
  • You can use rotisserie chicken for quick preparation.

Nutrition

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