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White Chicken Enchiladas

White chicken enchiladas made as a Tex-Mex casserole: creamy white sauce, rolled tortillas, and melted Monterey jack pooling into a golden top. This easy enchilada recipe bakes until bubbly and finishes with fresh cilantro for a bright, savory bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Enchiladas
  • 3 cup cooked chicken
  • 8 flour tortillas
  • 1 can (4 oz) diced green chiles
  • 1 cup Monterey jack cheese, shredded
White sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 0.5 tsp garlic powder
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded chicken with green chiles and 1/2 cup cheese, then divide among the tortillas and roll up tightly.
  3. Place enchiladas seam-side down in the prepared dish.
Make the white sauce
  1. Melt butter in a saucepan, then whisk in flour and cook for 1 minute.
  2. Slowly add chicken broth while whisking constantly until thickened, about 3 minutes.
  3. Remove from heat and stir in sour cream, green chiles, garlic powder, salt, and pepper until smooth.
Bake
  1. Pour white sauce evenly over the enchiladas and top with the remaining cheese.
  2. Bake uncovered for 25–30 minutes at 375°F until bubbly and golden, then garnish with cilantro.

Notes

Pro tip: Keep the sauce simmer-free—whisk constantly while thickening so it turns silky instead of grainy. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 350°F until hot. Freezing is yes: wrap tightly and freeze up to 2 months, thaw overnight in the fridge and bake until warmed through. For a dairy swap, use lactose-free sour cream and lactose-free butter/cheese to keep the same creamy texture.