Creamy White Chicken Enchiladas

Get ready to fall head-over-heels for the creamiest, most comforting enchiladas you’ll ever make!

These beauties are swimming in a rich white sauce that’s so good, you’ll want to eat it with a spoon.

Forget everything you think you know about enchiladas – this version is pure comfort food magic.

The secret is in that silky smooth white sauce made from scratch with butter, flour, and chicken broth, then finished with tangy sour cream and mild green chiles.

Every bite delivers tender shredded chicken and melted Monterey Jack cheese wrapped in soft flour tortillas, all smothered in that incredible creamy goodness.

Trust me, this is the kind of dinner that makes everyone at the table go completely silent because they’re too busy savoring every single bite.

Ingredients

For the Filling:

• 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 1 cup shredded Monterey Jack cheese (or mozzarella)
• Salt, pepper, Adobo seasoning, to taste
• 10 flour tortillas (taco size)

For the White Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles (do not drain)

For Topping:

• 1 cup shredded Monterey Jack cheese

Steps

1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray. This prevents sticking and makes cleanup so much easier – trust me on this one.
2. In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese. Season with salt, pepper, and Adobo seasoning to taste. The Adobo adds a subtle garlic-onion flavor that really makes the filling pop, but start with just a pinch since it can be salty.
3. Place about ⅓ cup of the chicken mixture into each of the 10 flour tortillas. Don’t overfill them or they’ll be impossible to roll and might burst during baking. Keep the filling towards one edge to make rolling easier.
4. Roll each tortilla tightly and place them seam-side down in your prepared baking dish. Pack them snugly together – this prevents them from unrolling and helps them steam perfectly.
5. In a medium saucepan over medium heat, melt 3 tablespoons butter. Once it’s completely melted and starting to foam, whisk in 3 tablespoons all-purpose flour. Let this cook for exactly 1 minute, whisking constantly. This creates a roux that thickens your sauce, but don’t let it brown or your sauce will taste bitter.
6. Slowly add 2 cups chicken broth while whisking continuously. This prevents lumps from forming. Keep whisking until the mixture is completely smooth and starts to thicken, about 2-3 minutes. It should coat the back of a spoon lightly.
7. Remove the saucepan from heat and stir in 1 cup sour cream and the entire 4-ounce can of diced green chiles (including the liquid). The liquid adds flavor and helps thin the sauce to the perfect consistency. Never let this mixture boil once you add the sour cream, or it will curdle and separate.
8. Pour the warm white sauce evenly over all the enchiladas, making sure to get sauce into the corners of the dish. Use a spoon to spread it if needed – every enchilada should be covered.
9. Sprinkle the remaining 1 cup shredded Monterey Jack cheese evenly over the top. This creates that gorgeous golden, bubbly top layer we all love.
10. Bake for 20-25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden. For extra browning, turn your broiler on high for the last 1-2 minutes, but watch carefully to prevent burning.

Smart Swaps

• Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
• Whole wheat tortillas for extra fiber and nutrients
• Sharp cheddar instead of Monterey Jack for a bolder flavor

Make It Diabetes-Friendly

Replace regular flour tortillas with low-carb tortillas (saves about 15g carbs per serving). Use Greek yogurt instead of sour cream to reduce carbs by 3g per serving while adding protein. Consider using only ¾ cup cheese in the sauce instead of a full cup to reduce calories. Each modified serving contains approximately 28g carbs compared to 35g in the original. Pair with a large green salad to help slow glucose absorption and increase fiber intake.

Pro Tips

• Let enchiladas rest for 5 minutes after baking – makes serving cleaner and prevents sauce from running everywhere
• Make the sauce ahead and refrigerate up to 3 days – just reheat gently before using
• Freeze assembled unbaked enchiladas up to 3 months – bake from frozen adding 10-15 extra minutes