White chicken enchiladas are tender flour tortillas filled with shredded chicken and cheese, then smothered in a creamy homemade white sauce made with green chiles and sour cream, then baked until bubbly. The tangy white sauce sets them apart from traditional red enchiladas.
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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.
Store covered in the refrigerator for up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time if baking from cold.
The white sauce is made from butter, flour, and chicken broth (a roux-based béchamel). Sour cream is stirred in at the end to add tang and creaminess without breaking the sauce.
Corn tortillas are more fragile and absorb sauce differently, so the result will be slightly drier and crumblier. Flour tortillas hold together better and are traditional for this dish.
Bake at 350°F for 25–30 minutes until the sauce is bubbling at the edges and the cheese on top is melted and light golden. Don't overbake or the tortillas will dry out.
Yes. Use mild salsa verde, canned diced jalapeños, or roasted poblano peppers. Adjust seasoning to taste as the heat and flavor vary.
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