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White Chicken Enchiladas: Easy Creamy Green Chile Recipe

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These creamy white chicken enchiladas feature tender chicken, tangy green chile sauce, and gooey Monterey Jack cheese, making them a comforting and crowd-pleasing Tex-Mex favorite. Perfect for busy weeknights or festive gatherings, this recipe is easy to customize and always a hit.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or poached)
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup sour cream
  • 1/4 cup diced green chiles, canned or roasted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup sour cream
  • 1 cup diced green chiles (canned or fresh roasted)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • Pinch of salt
  • 8 medium flour tortillas (8-inch, regular or low-carb)
  • 1 cup Monterey Jack cheese, shredded (for topping)
  • Fresh cilantro, chopped (optional, for garnish)
  • Sliced green onions (optional, for garnish)

Instructions

  1. In a medium bowl, combine shredded chicken, Monterey Jack cheese, sour cream, diced green chiles, garlic powder, cumin, and salt and pepper. Mix until evenly coated and creamy.
  2. In a large skillet over medium heat, melt butter. Sprinkle in flour and whisk constantly for 1-2 minutes until smooth and bubbling but not browned.
  3. Slowly pour in chicken broth, whisking to prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
  4. Lower the heat and stir in sour cream, diced green chiles, onion powder, black pepper, and a pinch of salt. Cook for another 2-3 minutes until the sauce is silky and coats the back of a spoon.
  5. Wrap tortillas in a damp paper towel and microwave for 30-40 seconds, or heat individually in a dry skillet for a few seconds per side.
  6. Spoon about 1/4 cup of chicken filling down the center of each tortilla. Roll tightly and lay seam-side down in a greased 9×13-inch baking dish. Repeat until all tortillas are filled.
  7. Pour the green chile sauce evenly over the rolled enchiladas, making sure it covers every tortilla.
  8. Sprinkle shredded Monterey Jack cheese over the top.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 22-25 minutes, until the sauce is bubbling and the cheese is melted with golden edges. For a crispy top, broil for 2 minutes at the end.
  10. Let enchiladas cool for 5 minutes before serving. Garnish with chopped cilantro and sliced green onions if desired. Serve hot.

Notes

For gluten-free, use GF flour and tortillas. For extra-smooth sauce, blend with an immersion blender. Warm tortillas to prevent cracking. Shred your own cheese for best melting. Make ahead by assembling and refrigerating, then bake fresh. Let rest 5 minutes after baking for best texture. Customize with veggies, beans, or extra spice as desired.

Nutrition

Keywords: white chicken enchiladas, creamy green chile enchiladas, Tex-Mex, comfort food, easy casserole, weeknight dinner, Monterey Jack cheese, gluten-free option, high protein, family meal

Find it online: https://realityeats.com/white-chicken-enchiladas-easy-creamy-green-chile-recipe/