Here’s a White Chicken Enchiladas recipe that’s creamy, flavorful, and incredibly satisfying. These enchiladas feature tender chicken wrapped in soft tortillas, smothered in a rich and creamy white sauce made with sour cream, green chilies, and melted cheese. Baked until golden and bubbly, these enchiladas are perfect for dinner or even a gathering with family and friends.

Ingredients:

For the Chicken Filling:
3 cups cooked chicken (shredded or diced; rotisserie chicken works great!)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 cup canned diced green chilies (mild or medium)
1 cup shredded Monterey Jack cheese (plus extra for topping)
1/2 cup fresh cilantro (chopped, optional)

For the White Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup sour cream (or Greek yogurt for a lighter version)
1/2 cup cream cheese (softened)
1 cup shredded white cheese (Monterey Jack, Pepper Jack, or a combination)
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)

For Assembly:
8-10 flour tortillas (6-inch size, soft)
Fresh cilantro (for garnish, optional)
1 lime (cut into wedges, optional)

Instructions:

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