White Chicken Enchiladas

Creamy, cheesy, and packed with flavor, these White Chicken Enchiladas with sour cream sauce are the ultimate comfort food. An easy weeknight dinner the whole family will love!

Course dinner, Main Course

Cuisine Mexican

Keyword enchiladas, sour cream

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 890kcal

Ingredients

8 flour tortillas 8-inch taco-size
3 cups rotisserie chicken fully cooked - shredded or chopped
3 cups Monterey Jack cheese shredded (divided)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
4 oz diced green chilies

Optional toppings: chopped green onions, chopped parsley or cilantro, guacamole, salsa or pico de gallo

US Customary - Metric

Instructions

Preheat oven to 350°F.
Prepare a 9×13-inch baking dish by spraying lightly with cooking oil. Set aside.
Combine the shredded chicken and 1 cup of the Monterey Jack cheese. Season with salt and pepper, if desired. Mix.
Portion the chicken and cheese mixture in the center of each tortilla. Roll each one and place the seam-side down in the prepared baking dish.
Melt the butter over medium heat in a large skillet.
Whisk the flour into the butter and cook for about 1 minute.
Stir in the chicken broth, cooking the sauce over medium heat until the mixture has thickened and is bubbly - about 3-5 minutes. (be sure to whisk often to keep it moving)
Remove from the heat and allow the sauce to cool for about 5 minutes before adding the sour cream and green chiles.
Pour the sauce over the prepared enchiladas in the baking dish.
Add the remaining 2 cups of cheese over the top.
Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is brown.

Nutrition