Description
Creamy White Chicken Enchiladas will make your dinner table sing with Southwestern comfort! Packed with tender shredded chicken and wrapped in warm tortillas, this cheesy classic brings family-style Mexican-inspired deliciousness straight to your plate.
Ingredients
Scale
Main Ingredients:
- 8 Flour Tortillas
- 3 cups Cooked Chicken
- 3 cups Monterey Jack Cheese
Sauce Ingredients:
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
Supporting Ingredients:
- 4 ounces Diced Green Chilies
- 2 tablespoons Green Onions
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix 3 cups of shredded chicken with 1 cup of Monterey Jack cheese in a large mixing bowl until well combined.
- Take a flour tortilla and place ⅓ cup of the chicken-cheese mixture in the center. Roll tightly and position seam-side down in the prepared baking dish.
- Melt 3 tablespoons of butter in a medium skillet over medium heat. Whisk in 3 tablespoons of flour for 1 minute to create a smooth roux.
- Slowly pour 2 cups of chicken broth into the roux, whisking continuously until the sauce thickens, about 3-4 minutes.
- Remove the skillet from heat and stir in 1 cup of sour cream and 1 can of diced green chilies until the sauce is creamy and smooth.
- Pour the entire sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining 2 cups of Monterey Jack cheese across the top of the enchiladas.
- Bake uncovered for 20-25 minutes at 350°F until the sauce bubbles and cheese melts completely.
- Switch the oven to broil and cook for an additional 1-2 minutes to achieve a golden, crispy cheese topping.
- Garnish with 2-3 tablespoons of sliced green onions before serving hot.
Notes
- Choose rotisserie chicken for a quicker filling preparation that saves time and adds extra flavor.
- Warm tortillas briefly before rolling to prevent cracking and make them more pliable for easier assembly.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend in the white sauce and ensure your tortillas are gluten-free.
- Freeze assembled enchiladas before baking for an excellent make-ahead meal that can be stored up to 3 months in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 33-37 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg