Description
Creamy, cheesy White Chicken Enchiladas bring Mexican comfort to your dinner table with a delightful blend of tender chicken, melted cheese, and zesty sauce. Home cooks can savor this simple yet satisfying meal that promises to delight family and friends with minimal effort.
Ingredients
Scale
Protein and Cheese:
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
Tortillas and Base Ingredients:
- 8–10 flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Sauce and Garnish Ingredients:
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- Fresh cilantro, chopped
- Diced tomatoes
- Extra sour cream
- Diced avocado
- Sliced green onions
Instructions
- Warm the oven to 350°F and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- In a mixing bowl, thoroughly combine shredded chicken with a portion of Monterey Jack cheese until well distributed.
- Take each tortilla and spread a precise amount of chicken mixture along its center, then tightly roll and position seam-side down in the prepared baking dish, arranging them compactly.
- Create the base for white sauce by melting butter in a saucepan over medium heat, then incorporate flour and cook briefly to develop a smooth roux.
- Gradually introduce chicken broth into the roux, whisking continuously to eliminate any potential lumps and create a silky sauce.
- Continue cooking the sauce, stirring constantly, until it reaches a thick, bubbling consistency that coats the back of a spoon, approximately 4-5 minutes.
- Remove sauce from heat and gently fold in sour cream and green chilies, ensuring a uniform, creamy texture. Season with salt and pepper to enhance flavor.
- Generously drizzle the creamy sauce over the rolled enchiladas, ensuring complete coverage, then sprinkle the remaining Monterey Jack cheese across the top.
- Transfer the dish to the preheated oven and bake uncovered for 20-25 minutes until the enchiladas are thoroughly heated and the cheese turns golden and slightly crisp.
- Allow the enchiladas to rest for 5 minutes before serving, and optionally garnish with fresh cilantro, diced tomatoes, or an extra dollop of sour cream.
Notes
- Shred chicken in advance and store in the refrigerator to save time during meal preparation.
- Warm tortillas slightly before filling to prevent cracking and make rolling easier.
- Whisk continuously while adding broth to ensure a silky, lump-free white sauce.
- Use gluten-free flour and tortillas to make this recipe celiac-friendly without compromising flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg