Description
Comfort meets Mexican cuisine in these creamy white chicken enchiladas, blending tender shredded chicken with smooth sour cream sauce. Rich cheese and aromatic spices make this dish a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 3 cups chicken, shredded
- 3 cups Monterey Jack cheese, shredded
- 8–10 small flour tortillas
Sauce and Seasoning Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces (113 grams) diced green chilies
Garnish Ingredients:
- 2–3 tablespoons green onions, sliced
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
- In a mixing bowl, combine shredded chicken with a portion of the shredded cheese, creating a flavorful and cohesive filling.
- Warm the tortillas slightly to make them more pliable, then carefully distribute the chicken and cheese mixture evenly across each tortilla.
- Tightly roll each tortilla around the filling, positioning them seam-side down in the prepared baking dish to ensure they remain intact.
- For the creamy sauce, melt butter in a saucepan and whisk in flour to create a smooth roux, gradually incorporating chicken broth until the mixture thickens and becomes velvety.
- Allow the sauce to cool momentarily, then gently fold in sour cream and diced green chilies, creating a rich and tangy coating.
- Generously pour the sauce over the rolled enchiladas, ensuring complete coverage, and sprinkle the remaining cheese on top for a golden, melted finish.
- Bake in the preheated oven for 20-25 minutes until the cheese is fully melted and the edges appear bubbly and slightly crisp.
- Optional: For an extra-crispy top, broil for 1-2 minutes, watching carefully to prevent burning.
Notes
- Customize Protein Easily swap chicken with shredded turkey, pulled pork, or black beans for varied dietary needs.
- Lighten Sauce Use Greek yogurt instead of sour cream to reduce fat and add protein boost.
- Control Spice Adjust green chili amount to make dish mild or more zesty depending on heat preference.
- Meal Prep Enchiladas freeze wonderfully before baking – just cover tightly and store up to 3 months for quick future meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 492
- Sugar: 2 g
- Sodium: 719 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 90 mg