Creamy White Chicken Enchiladas (Printer-Friendly)

Soft tortillas filled with shredded chicken and coated in a creamy sour cream and cheese sauce for a satisfying dish.

# What You’ll Need:

→ Filling

01 - 3 tablespoons olive oil
02 - 1 cup diced yellow onion
03 - 3 cloves garlic, minced
04 - 3 cups cooked shredded chicken (rotisserie or homemade)
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper

→ Assembly

07 - 8 flour tortillas (8 inch)
08 - 1½ cups shredded Monterey Jack cheese
09 - 1 cup shredded Mexican blend cheese

→ Sauce

10 - 2 cups water
11 - 2 chicken bouillon cubes
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 1 cup sour cream
15 - 4 ounces canned diced green chilies (mild)
16 - ½ cup shredded Monterey Jack cheese
17 - Salt and pepper, to taste

# Steps to Make This:

01 - Set oven to 350°F and lightly grease a baking dish to prevent sticking.
02 - In a small saucepan, combine water and chicken bouillon cubes; heat until fully dissolved to create broth.
03 - Heat olive oil in a skillet over medium heat, cook diced onion until soft and translucent, then add minced garlic and sauté until fragrant, about 1 minute.
04 - Remove skillet from heat, add shredded chicken, salt, and black pepper; stir well to incorporate all ingredients evenly.
05 - Divide the chicken mixture evenly among flour tortillas, sprinkle each with Monterey Jack cheese, roll tightly, and place seam side down in the prepared baking dish.
06 - In a saucepan, melt butter over medium heat, whisk in flour forming a roux, cook gently until slightly golden, about 2 minutes.
07 - Gradually whisk in the prepared chicken broth, stirring constantly, cook until sauce thickens and becomes smooth.
08 - Off heat, stir in sour cream, diced green chilies, shredded Monterey Jack cheese, and season with salt and pepper until smooth and well combined.
09 - Pour sauce evenly over the rolled enchiladas, sprinkle with Mexican blend cheese, and bake in the preheated oven for 20–25 minutes or until bubbly and golden.
10 - Allow enchiladas to rest for 5 minutes before serving to let the sauce set; pair with fresh sides as desired.

# Additional Notes:

01 - Warm tortillas prior to assembly to prevent tearing.
02 - Shred cheese fresh for better melt and flavor.
03 - Allow sauce to cool slightly before pouring to avoid separation.
04 - Can be prepared ahead and refrigerated or frozen before baking.
05 - Freezes well for up to one month when tightly wrapped.

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