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Easy white chicken enchiladas with creamy sauce served hot on a dinner plate

Easy White Chicken Enchiladas with Creamy White Sauce

This 30-minute creamy white chicken enchilada bake combines juicy chicken, melted cheese, and a rich sour cream sauce for a comforting dinner with minimal effort. Like chicken parmesan — wrapped in a tortilla and baked to golden perfection.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 enchiladas
Course: Dinner, Main
Cuisine: American, Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Main Filling & Enchiladas
  • 2 cups cooked shredded chicken
  • 1 cup shredded mozzarella
  • 1 cup shredded Monterey Jack
  • 6 flour tortillas
  • 1/2 tsp garlic powder
Creamy White Sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can diced green chiles 4 oz can
  • salt and pepper to taste

Equipment

  • Oven
  • Baking Dish
  • Saucepan
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix shredded chicken, half of both cheeses, and garlic powder. Divide evenly between tortillas, roll, and place seam-side down in a greased baking dish.
  3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add broth, whisking until thickened.
  4. Stir in sour cream and green chiles. Season with salt and pepper. Pour over enchiladas and sprinkle with remaining cheese.
  5. Bake uncovered for 20 minutes until hot and bubbly. Serve warm.

Notes

Use rotisserie chicken for faster prep. Add jalapeños for heat or chopped spinach for extra veg. These enchiladas reheat well for lunch the next day!