This Creamy White Chicken Enchiladas is THE quick and comforting weeknight meal!

They’re filled with tender chicken, gooey cheese, and topped with a rich, creamy sauce.

Perfect for satisfying the whole family, even the picky eaters!

Ingredients

10 small flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 can diced green chilies (4 oz)

Instructions

Step 1: Preheat oven to 350°F (175°C).

Step 2: Fill tortillas with chicken and cheese, roll, and place in a greased baking dish.

Step 3: Melt butter in a saucepan, stir in flour, then add broth and cook until thickened.

Step 4: Remove from heat and stir in sour cream and green chilies.

Step 5: Pour sauce over enchiladas, top with remaining cheese.

Step 6: Bake for 20-25 minutes until bubbly and golden.

Frequently Asked Questions (FAQs)

1. Can I use corn tortillas?

Yes, but they may need to be softened before rolling to prevent cracking.

2. Can I make this ahead?

Yes, assemble and refrigerate, then bake when ready.

3. Can I freeze the enchiladas?

Yes, freeze before baking for up to 3 months; thaw before baking.

4. What other cheeses can I use?

Cheddar or Pepper Jack are great alternatives.

5. How can I make it spicier?

Add jalapeños or use a spicier green chili variety in the sauce.