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Creamy White Chicken Creamy Enchiladas

White Chicken Creamy Enchiladas are soft flour tortillas filled with seasoned chicken, covered in a creamy white sauce, and baked until bubbly and golden.
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Ingredients
  

For the filling

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 3 cups shredded chicken
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 large flour tortillas
  • 2 cups shredded Monterey Jack cheese

For the sauce

  • 2 cups water
  • 2 chicken bouillon cubes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup sour cream
  • 1 can green chilies 4 oz
  • 1 cup shredded Monterey Jack cheese
  • 1 cup Mexican blend cheese

Instructions
 

  • Preheat oven to 425°F and grease a 9×13 baking dish.
  • Heat water with bouillon until dissolved for broth.
  • Sauté onion 7 minutes, add garlic and cook 1 minute.
  • Mix in shredded chicken, salt, and pepper.
  • Fill tortillas with chicken and Monterey Jack, roll into dish.
  • Whisk butter and flour, slowly add broth and cook until thick.
  • Stir in sour cream, green chilies, seasoning, and cheese.
  • Pour sauce over enchiladas, top with cheese, bake 20 minutes until bubbly.