Go Back Email Link
creamy white chicken enchiladas with green chiles and monterey jack recipe - Creamy White Chicken Enchiladas with Green Chiles and Monterey Jack served in a white bowl overhead view
Chloe

Creamy White Chicken Enchiladas with Green Chiles and Monterey Jack

creamy white chicken enchiladas with green chiles and monterey jack recipe made easy at home. These ultra-creamy enchiladas are loaded with tender chicken, mi
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Method

Ingredients
  

For the Filling
  • 3 cups shredded cooked chicken rotisserie chicken works great
  • 1 (4 oz) can diced green chiles mild
  • 2 cups Monterey Jack cheese, shredded divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
For the Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth low-sodium
  • 1 cup sour cream full-fat preferred
  • 4 oz cream cheese softened and cubed
  • salt and pepper to taste
For Assembly
  • 10-12 soft corn tortillas 6-inch
  • 1 tablespoon vegetable oil for softening tortillas
  • optional fresh cilantro, diced avocado, sliced jalapeños for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine the shredded chicken, green chiles, 1 1/2 cups of the Monterey Jack cheese, garlic powder, cumin, and a pinch of salt and pepper. Mix well and set aside.
  3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until lightly golden. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened, about 2-3 minutes. Reduce heat to low, then stir in sour cream and cream cheese until melted and smooth. Season with salt and pepper.
  4. Lightly brush each corn tortilla with vegetable oil and warm them in a dry skillet over medium heat for 15-20 seconds per side until pliable. Stack on a plate.
  5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with all tortillas, fitting them snugly.
  6. Pour the white sauce evenly over the rolled enchiladas, using a spatula to spread it all the way to the edges. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  7. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. If you like a browned top, broil for an additional 1-2 minutes.