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White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe
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★★★★★

4.9 from 25 reviews

These creamy White Chicken Enchiladas combine tender shredded chicken with a rich, cheesy white sauce made from sour cream, green chilies, and Monterey Jack cheese. Wrapped in soft flour tortillas and baked to perfection with a golden, bubbly topping, they make for a comforting and delicious Mexican-inspired dinner that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Enchiladas

  • 8–10 small flour tortillas
  • 3 cups cooked chicken, shredded or chopped
  • 1 cup Monterey Jack cheese, shredded (for filling)
  • 2–3 tablespoons green onions, sliced (for garnish)

White Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can diced mild green chilies
  • 2 cups Monterey Jack cheese, shredded (for topping)

Instructions

  1. Prepare Baking Dish and Preheat Oven: Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside. Preheat your oven to 350ºF (177ºC) to get it ready for baking the enchiladas.
  2. Assemble Enchiladas: In a bowl, mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Spoon this mixture evenly onto each of the 8-10 flour tortillas and roll each tortilla tightly. Place each rolled tortilla seam side down in the prepared baking dish to maintain their shape during baking.
  3. Make the White Sauce: Melt the butter in a skillet over medium heat. Sprinkle the flour over the melted butter and whisk continuously for about 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth and return the pan to heat, stirring until the sauce thickens and becomes bubbly. Remove from heat and let it cool for 3-5 minutes to prevent curdling when adding sour cream. Stir in the sour cream and diced green chilies until the sauce is smooth and well combined.
  4. Pour Sauce and Add Cheese: Pour the smooth white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top, ensuring a generous cheesy layer for a rich finish.
  5. Bake and Broil: Bake the enchiladas in the preheated oven for 20-25 minutes or until they are heated through and the sauce is bubbly. After baking, turn the broiler on and broil the enchiladas for a few minutes until the cheese on top is nicely golden and slightly crisped. Watch closely to prevent burning.
  6. Garnish and Serve: Remove the enchiladas from the oven, sprinkle the sliced green onions over the top for a fresh, mild onion flavor, and serve hot. Enjoy your creamy and flavorful white chicken enchiladas!

Notes

  • Make sure to let the white sauce cool before adding sour cream to avoid curdling the sauce.
  • If you prefer spicier enchiladas, use hot green chilies instead of mild.
  • You can substitute flour tortillas with corn tortillas if gluten is not a concern, but they may be more fragile to roll.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • For a lighter option, use reduced-fat sour cream and cheese.

Nutrition

Keywords: White Chicken Enchiladas, Creamy Chicken Enchiladas, Mexican Chicken Recipe, Baked Enchiladas, Sour Cream Enchiladas

Find it online: https://cookedbycleo.com/white-chicken-enchiladas-recipe/