My hubby took one bite, stomped his foot, and said “WOW!!”

These White Chicken Enchiladas are a rich and creamy twist on the classic. Shredded chicken and green chilies are rolled in soft tortillas, smothered in a homemade sour cream white sauce, and baked until bubbly.

White Chicken Enchiladas

Ingredients:

For the Enchiladas:

How To Make White Chicken Enchiladas:

1. Step 1: Prepare the Chicken: Ensure the chicken breast is fully cooked and shredded into small pieces.
2. Step 2: Make the White Sauce:
   • In a saucepan, melt 3 Tbsp butter over medium heat.
   • Add 3 Tbsp flour and whisk for 1 minute to cook out the flour taste (this is a roux).
   • Slowly pour in 2 cups chicken broth, whisking continuously to prevent lumps.
   • Bring to a simmer, stirring occasionally, until the mixture has slightly thickened.
   • Reduce heat to low and stir in 1 cup sour cream, garlic powder, onion powder, salt, and pepper. Keep warm.
3. Step 3: Assemble the Enchiladas:
   • Preheat oven to 375∘F(190∘C).
   • In a bowl, mix the shredded chicken with the diced green chilies and about 1/2 cup of the shredded Monterey Jack cheese.
   • Fill each flour tortilla with a portion of the chicken mixture. Roll tightly and place seam-side down in a greased baking dish (a 9×13-inch dish works well).
4. Step 4: Sauce and Cheese:
   • Pour the white sauce evenly over the rolled tortillas.
   • Sprinkle the remaining Monterey Jack cheese over the top.
5. Step 5: Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the edges of the sauce are lightly browned.
6. Step 6: Serve: Let the enchiladas cool for a few minutes. Garnish generously with cilantro, black olives, diced tomatoes, and/or sliced jalapeños. Serve warm.