Description
Creamy white chicken enchiladas bring comfort and warmth to your dinner table, melding tender shredded chicken with a rich, velvety sauce that your family will devour. Cheese-covered and baked until golden, these enchiladas deliver a satisfying Mexican-inspired meal that never disappoints.
Ingredients
Scale
Main Protein and Cheese:
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Tortillas and Supporting Ingredients:
- 8 flour tortillas
- ½ cup sour cream
- 1 (4 oz) can diced green chilies
Sauce and Seasoning Ingredients:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt
- freshly ground black pepper
Optional Garnishes:
- chopped fresh cilantro
- sliced jalapeños
- diced tomatoes
Instructions
- Warm your oven to a precise 350°F and coat a 9×13-inch baking dish with a light spray of cooking oil.
- Grab a spacious mixing bowl and blend 2 cups shredded chicken, 1 cup mixed cheeses, ½ cup sour cream, and the optional 4-ounce can of green chilies until ingredients are evenly distributed.
- Spread 2-3 tablespoons of the chicken mixture across the center of each tortilla. Roll the tortilla tightly, tucking in the sides to create a neat package.
- Position each rolled enchilada seam-side down in the prepared baking dish, ensuring they sit snugly next to each other.
- Melt 4 tablespoons butter in a saucepan over medium heat. Sprinkle 4 tablespoons flour and whisk constantly for 60 seconds to eliminate any raw flour taste.
- Slowly pour 2 cups chicken broth into the butter-flour mixture, stirring continuously until the sauce thickens within 3-4 minutes.
- Remove the sauce from heat and incorporate 1 cup sour cream, 1 cup Monterey Jack cheese, 1 teaspoon garlic powder, and ½ teaspoon onion powder. Season with salt and pepper.
- Cascade the white sauce over the enchiladas, making sure every tortilla gets a generous coating.
- Scatter the remaining 1 cup of cheese across the top of the dish.
- Slide the baking dish into the preheated oven and bake uncovered for 20-25 minutes until the cheese transforms into a golden, bubbling blanket.
Notes
- Warm tortillas slightly before filling to prevent cracking and make rolling easier.
- For a lighter version, swap full-fat sour cream with Greek yogurt and use reduced-fat cheese.
- Make the enchiladas ahead of time by assembling and refrigerating, then bake when ready to serve.
- Rotisserie chicken works perfectly and saves time when preparing the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 439 kcal
- Sugar: 2 g
- Sodium: 515 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg