Description

These white chicken enchiladas are creamy, cheesy, and loaded with tender shredded chicken, spicy green chiles, and a luscious sour cream sauce. The perfect comfort food dinner — rich, flavorful, and totally irresistible!

Ingredients

FOR THE ENCHILADAS:

2 cups cooked shredded chicken

1½ cups shredded Monterey Jack or pepper jack cheese, divided

1 small onion, finely diced

1 can (4 oz) diced green chiles

8–10 flour tortillas or gluten-free tortillas

FOR THE CREAMY SAUCE:

3 tbsp butter

3 tbsp gluten-free or all-purpose flour

2 cups chicken broth

1 cup sour cream

½ cup canned green chiles

½ tsp cumin

¼ tsp garlic powder

Salt and pepper, to taste

Fresh cilantro or green onions, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.

2. In a bowl, combine shredded chicken, diced onion, green chiles, and 1 cup shredded cheese.

3. Divide filling among tortillas, roll tightly, and place seam-side down in the baking dish.

4. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.

5. Slowly whisk in chicken broth until smooth and slightly thickened.

6. Remove from heat and stir in sour cream, green chiles, cumin, garlic powder, salt, and pepper.

7. Pour creamy sauce evenly over the enchiladas and top with remaining cheese.

8. Bake 25–30 minutes, until hot, bubbly, and cheese is melted.

9. Let rest 5–10 minutes before serving. Garnish with cilantro or green onions.

Notes

Use rotisserie chicken for fast prep.

Add jalapeños for extra heat or swap pepper jack for a spicy kick.

Make it gluten-free by using GF tortillas and GF flour for the sauce.

Leftovers reheat beautifully and are freezer-friendly.