2 cups shredded Monterey Jack or mozzarella cheese
1 cup shredded cheddar (optional, for extra flavor)
White Enchilada Sauce
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
1 small can (4 oz / 120 g) green chiles (optional but popular)
Instructions
Make the sauce Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in chicken broth until smooth and thick. Remove from heat and stir in sour cream, cream cheese, seasonings, and green chiles.
Prepare the filling In a bowl, mix shredded chicken with 1 cup of the cheese and a little sauce.
Assemble Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
Top Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
Bake Bake at 180°C / 350°F for 25–30 minutes, until bubbly and lightly golden.
To Serve
Garnish with chopped cilantro or green onions
Serve with rice, beans, or a fresh salad
Tips
Rotisserie chicken works perfectly.
Add sautéed onions or spinach for variation.
These reheat beautifully and are freezer-friendly.
