The Ultimate Creamy White Chicken Enchiladas
A rich and comforting casserole featuring tender shredded chicken rolled in soft flour tortillas and smothered in a homemade creamy white sauce with green chiles and melted Monterey Jack cheese.
Equipment
- 9x13 inch Baking Dish
- Skillet
- Saucepan
- Whisk
Ingredients
- 2 lbs boneless skinless chicken breasts (about 3 large)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 4 tbsp butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 16 oz sour cream
- 1 (4 oz) can diced green chiles undrained
- 3 cups Monterey Jack cheese shredded (divided)
- 10-12 soft taco-sized flour tortillas
- Fresh cilantro chopped (for garnish)
Instructions
- Cook Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side. Add 1/2 cup of water, reduce heat, cover, and simmer for 15-20 minutes until cooked through. Remove chicken, let cool, and shred.
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Start Sauce: In a medium saucepan, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Thicken Sauce: Whisk in the flour and cook for 1 minute. Slowly pour in the chicken broth, whisking constantly until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Make it Creamy: Remove the pan from the heat. Stir in the sour cream, diced green chiles, and 1 cup of the shredded cheese. Season with salt and pepper to taste.
- Mix Filling: In a large bowl, combine the shredded chicken with 1 cup of the sauce and 1 cup of shredded cheese.
- Assemble: Spread ½ cup of sauce on the bottom of the prepared baking dish. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
- Bake: Pour the remaining sauce over the enchiladas and top with the remaining 1 cup of cheese. Bake for 20-25 minutes, until bubbly and lightly golden.
- Rest & Serve: Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Notes
For an extra quick version, use a pre-cooked rotisserie chicken. Remember to remove the sauce from the heat before adding the sour cream to ensure it stays perfectly smooth and creamy!