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Bubbling creamy white chicken enchiladas with fire-roasted poblanos and melted Monterey Jack cheese in a baking dish.

Creamy White Chicken Enchiladas Recipe

Rebecca Blumer
A velvety, family-friendly dinner featuring tender chicken, smoky green chiles, and a silky roux-based white sauce topped with melted Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Tex-Mex
Servings 10 enchiladas
Calories 380 kcal

Equipment

  • 9x13-inch baking dish
  • Medium bowl
  • Medium saucepan
  • Whisk

Ingredients
 

  • 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
  • 1 cup shredded Monterey Jack cheese (or mozzarella)
  • salt, pepper, Adobo seasoning, to taste
  • 10 flour tortillas (taco size)
  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chiles (do not drain)
  • 1 cup shredded Monterey Jack Cheese

Instructions
 

Oven Prep and Filling

  • Heat your oven to 350F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese. Season the mixture with salt, pepper, and Adobo seasoning to taste.
  • Spoon the filling evenly into the 10 flour tortillas.
  • Roll each tortilla snugly and place them seam-side down in the prepared baking dish, leaving a small space between each roll for the sauce.

Roux-Based White Sauce

  • In a medium saucepan, melt 3 Tablespoons of butter over medium heat.
  • Whisk in 3 Tablespoons of all-purpose flour and cook for 1 minute while whisking constantly to remove the raw flour taste without browning.
  • Slowly pour in the 2 cups of chicken broth while whisking continuously until the sauce is smooth and thick enough to coat the back of a spoon.
  • Stir in 1 cup of sour cream and the 4 ounce can of undrained diced green chiles. Keep the heat gentle and do not let the sauce boil.

Sauce, Cheese, Bake

  • Remove the saucepan from the heat and pour the white sauce over the nested enchiladas, ensuring it reaches the edges and goes between the rolls.
  • Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
  • Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbling. Optionally, broil for 1 to 2 minutes for a golden top.

Notes

Sauce Secret: Respect the roux. Whisking the butter and flour for at least one minute is essential to ensure the sauce is professional and smooth without a pasty flavor.
Storage Tip: Keep leftovers in the refrigerator to allow flavors to meld. Reheat in the oven covered with foil to maintain moisture in the chicken, uncovering only at the end to melt the cheese.
Cheese Variation: If you prefer a bit of heat, substitute the Monterey Jack with Pepper Jack cheese for a spicy kick while maintaining the smooth melting texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 380kcalCarbohydrates: 24gProtein: 22gFat: 21gSaturated Fat: 11gCholesterol: 75mgSodium: 650mgPotassium: 220mgFiber: 1.5gSugar: 2gVitamin A: 12IUVitamin C: 8mgCalcium: 25mgIron: 10mg
Keyword creamy white chicken enchiladas, Monterey Jack, white sauce enchiladas
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