Creamy White Chicken Enchiladas (Printer-Friendly)

Tender chicken wrapped in flour tortillas with a creamy sour cream and cheese sauce, baked perfectly.

# What You'll Need:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 cup diced yellow onion
03 - 3 cloves garlic, minced
04 - 4 cups cooked shredded chicken
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - 8 large flour tortillas
08 - 1 cup shredded Monterey Jack cheese

→ Sauce

09 - 2 cups water
10 - 2 chicken bouillon cubes
11 - 4 tablespoons unsalted butter
12 - ¼ cup all-purpose flour
13 - 1 cup sour cream
14 - 4 ounces canned diced green chilies
15 - 1 cup shredded Mexican blend cheese
16 - Salt and black pepper to taste

# Steps to Follow:

01 - Preheat oven to 350°F (175°C) and lightly grease a baking dish to prevent sticking.
02 - Combine water and chicken bouillon cubes in a saucepan; heat gently until bouillon dissolves to form broth.
03 - In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 additional minute until aromatic.
04 - Remove skillet from heat. Stir in shredded chicken, salt, and black pepper, mixing thoroughly to coat evenly.
05 - Divide chicken mixture evenly among tortillas. Top each with shredded Monterey Jack cheese, roll tightly, and place seam-side down in the baking dish.
06 - In a saucepan, melt butter over medium-low heat. Whisk in flour and cook gently until mixture turns a light golden color, about 2 minutes.
07 - Gradually whisk the warm chicken broth into the roux, stirring constantly until the sauce thickens and becomes smooth.
08 - Remove sauce from heat. Stir in sour cream, diced green chilies, Mexican blend cheese, and season with salt and pepper until fully combined and smooth.
09 - Pour the white sauce evenly over rolled enchiladas. Sprinkle additional Mexican blend cheese on top. Bake uncovered for 20–25 minutes until bubbly and golden.
10 - Allow enchiladas to rest briefly to let the sauce settle, then serve hot with preferred side dishes.

# Extra Suggestions:

01 - Warm tortillas prior to assembling to prevent tearing.
02 - Shred cheese fresh for optimal melt and flavor integration.
03 - Allow sauce to cool slightly before pouring to prevent separation.
04 - Refrigerate leftovers in an airtight container for up to three days or freeze wrapped tightly for up to one month.

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