White chicken enchiladas are incredibly versatile and forgiving. You can add green chiles for a gentle kick, mushrooms for earthiness, or spinach for a bit of freshness, but the classic version remains a favorite for its simplicity. They pair well with rice, beans, or a crisp salad to balance the richness. Leftovers reheat beautifully, often tasting even better the next day. This recipe delivers that comforting, home-cooked feel that makes white chicken enchiladas a staple in so many kitchens, offering warmth, creaminess, and pure comfort in every bite.
Ingredients
2½ cups cooked chicken, shredded
8 large flour tortillas
2 cups shredded Monterey Jack or mozzarella cheese
1 tablespoon butter
1 small onion, finely chopped
2 tablespoons all-purpose flour
1½ cups chicken broth
1 cup sour cream
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
Optional: ½ cup diced green chiles
Instructions
Preheat the oven to 375°F (190°C). Melt the butter in a saucepan over medium heat and sauté the onion until soft. Stir in the flour and cook for about 1 minute. Gradually whisk in the chicken broth, stirring constantly until smooth and slightly thickened. Remove from heat and stir in the sour cream, salt, pepper, and garlic powder. In a bowl, combine the shredded chicken with optional green chiles and a small amount of the sauce. Spoon the chicken mixture into the tortillas, roll tightly, and place seam-side down in a greased baking dish. Pour the remaining sauce evenly over the enchiladas and sprinkle with shredded cheese. Bake uncovered for 25–30 minutes, until bubbly and lightly golden. Let rest briefly before serving.
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