These creamy, cheesy White Chicken Enchiladas are filled with tender shredded chicken and covered in a luscious white sauce, baked to bubbly perfection. A comfort food favorite that’s easy to prepare and full of flavor.
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine shredded chicken, half of the shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the chicken broth while whisking to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Remove from heat and stir in sour cream and diced green chilies. Mix until smooth.
Pour the white sauce evenly over the enchiladas, ensuring they’re fully covered.
Sprinkle the remaining shredded cheese over the top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Broil for 1-2 minutes for a golden top if desired.
Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro if desired, and enjoy!