Creamy, cheesy white chicken enchiladas are a comforting and delicious weeknight meal. A simple homemade white sauce with green chiles smothers tender chicken and cheese rolled in tortillas, all baked until bubbly and golden.
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In a saucepan over medium heat, melt the butter.
Whisk in the flour to create a roux and cook for about one minute.
Gradually pour in the chicken broth, whisking constantly until the mixture is smooth.
Remove the sauce from the heat and stir in the sour cream until fully incorporated.
Add the can of diced green chiles and a pinch of salt to the sauce. Stir to combine.
In a separate bowl, combine the shredded chicken with about 1.5 cups of the shredded Monterey Jack cheese.
Spoon the chicken and cheese mixture into the center of each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
Pour the white sauce evenly over the rolled enchiladas.
Top with the remaining 1/2 cup of Monterey Jack cheese.
Bake at 350°F for about 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
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