Creamy White Chicken Enchiladas


  • 3 cups cooked shredded chicken breast
  • 2 cups shredded monterey jack cheese (divided)
  • 8 8 inch flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 ounce can diced green chilies
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon garlic cumin
  • Salt and pepper to taste
  • 1/4 cup Queso Fresco (optional)
  • 12 tablespoons chopped cilantro


  1. Preheat oven to 350 degrees.
  2. Lightly spray a 9×13 baking dish with cooking spray and set aside.
  3. In a medium bowl toss together shredded chicken and 1 cup cheese.
  4. Divide mixture evenly between flour tortillas.
  5. Roll chicken mixture up in tortillas and place seam side down in baking dish.
  6. Melt butter in a medium saucepan over medium heat.
  7. Stir in flour and whisk until smooth.
  8. Gradually add in chicken broth, about 1/4 cup at a time stirring constantly until sauce is smooth and has thickened slightly, about 10 minutes.
  9. Stir sour cream, green chilies, cumin and garlic powder into sauce.
  10. Cook for a few minutes longer until sauce is heated through.
  11. Remove from heat and season with salt and pepper to taste.
  12. Pour sauce on top of enchiladas.
  13. Sprinkle with remaining cheese.
  14. Bake on center rack of oven for about 30 minutes until cheese is melted and sauce is hot and bubbly.
  15. Garnish with Queso Fresco and cilantro before serving.