Description
Creamy White Chicken Enchiladas will become your new weeknight dinner go-to, packed with cheesy goodness and tender chicken that melts in your mouth. Guaranteed to satisfy your hunger and warm your heart with classic Mexican-inspired flavors that bring comfort right to your dinner table.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 3 cups shredded Monterey Jack cheese
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- Salt to taste
- Pepper to taste
Sauce Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies
Instructions
- Grab a mixing bowl and combine 2 cups shredded chicken, 1 cup Monterey Jack cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon cumin. Stir ingredients thoroughly.
- Take a flour tortilla and spread ¼ cup chicken mixture down its center. Roll tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining 7 tortillas.
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute until mixture looks smooth.
- Slowly pour 2 cups chicken broth into the butter mixture. Simmer and stir until sauce thickens, approximately 3 minutes.
- Remove sauce from heat. Blend in 1 cup sour cream, 4 ounces diced green chilies, and 1 cup Monterey Jack cheese. Stir until completely combined.
- Pour white sauce over rolled enchiladas, ensuring complete coverage. Sprinkle additional cheese across the top.
- Slide baking dish into a preheated 350°F oven. Bake for exactly 25 minutes until edges turn golden and sauce bubbles.
- Allow enchiladas to rest 5 minutes after removing from oven. Garnish with fresh cilantro or diced tomatoes if desired.
Notes
- Choose a rotisserie chicken for faster preparation and deeper flavor in your filling.
- Warm tortillas slightly before rolling to prevent cracking and make them more pliable.
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.
- Prepare the enchiladas ahead of time and refrigerate – they taste even better the next day when flavors have melded together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 391 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 80 mg