1-First Step: Preheat and Prep Dish. Heat your oven to 350°F (175°C). Spray or lightly grease a 9×13-inch baking dish. This keeps everything from sticking and ensures even baking for perfect white chicken enchiladas.

2-Second Step: Mix the Filling. In a medium bowl, combine 2 cups (≈280 g) shredded chicken, 1 cup (≈113 g) shredded Monterey Jack cheese, and salt, pepper, and adobo seasoning to taste. Stir well. Use rotisserie chicken for ease, or shred your own. This step builds flavor in every bite of these shredded chicken enchiladas with green chiles.

3-Third Step: Fill and Roll Tortillas. Divide the chicken mixture among the 10 tortillas. Roll each one up and place seam-side down, snugly together in the dish. If using corn tortillas, warm them first to avoid tearing. Pro tip: Don’t overfill for neat rolls in your creamy white sauce chicken enchiladas recipe.

4-Fourth Step: Start the Sauce Roux. In a medium saucepan, melt 3 tablespoons (≈42 g) butter over medium heat. Whisk in 3 tablespoons (≈24 g) all-purpose flour and cook about 1 minute, stirring constantly without browning. This creates a smooth base for the sauce.

5-Fifth Step: Add Broth. Gradually whisk in 2 cups (480 mL) chicken broth until smooth and slightly thickened. Keep stirring for lump-free results. This step is key for that velvety enchiladas with white sauce texture.

6-Sixth Step: Finish the Sauce. Remove from heat. Stir in 1 cup (240 mL) sour cream and the 4-ounce (113 g) can diced green chiles (undrained). Avoid boiling to keep it creamy. The sauce might seem thin but thickens in the oven, perfect for green chile chicken enchiladas.

7-Seventh Step: Assemble and Top. Pour the sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup (≈113 g) cheese on top. For extra cheesiness, add a bit more if you like.

8-Final Step: Bake and Serve. Bake 20 to 25 minutes until bubbly. Optionally, broil 1 to 2 minutes to brown the cheese. Let rest a few minutes, then serve warm. Pair with rice or salad for a full meal.