Description
These White Chicken Enchiladas are creamy, cheesy, and packed with flavor! Tender shredded chicken is rolled into soft tortillas, smothered in a luscious white sauce, and baked to bubbly perfection. Perfect for a family dinner or special gathering.
Ingredients
Units
Scale
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 (4 oz) can diced green chilies (optional)
- 8 flour tortillas (8-inch size)
For the White Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Diced tomatoes
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Assemble the Enchiladas:
- In a large bowl, mix the shredded chicken, 1 cup of shredded cheese (Monterey Jack and/or cheddar), sour cream, and green chilies (if using).
- Spoon about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Make the White Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually add the chicken broth, whisking constantly, until smooth and slightly thickened (about 3–4 minutes).
- Remove from heat and stir in the sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Assemble the Dish:
- Pour the white sauce evenly over the enchiladas, making sure they are fully covered.
- Bake:
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Let the enchiladas cool for 5 minutes. Garnish with fresh cilantro, jalapeños, or diced tomatoes, if desired. Serve warm.
Notes
- For added flavor, sauté ½ cup of diced onions and 1 minced garlic clove and mix them into the chicken filling.
- To make this dish spicier, add a splash of hot sauce or a pinch of cayenne to the white sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.