Description
These White Chicken Enchiladas are a creamy, comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich white sauce made with sour cream and a blend of cheeses, then baked until bubbly and golden. Perfect for a cozy weeknight dinner or casual gathering.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
Enchiladas
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (for topping)
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, 1/2 cup sour cream, and diced green chiles. Mix until all ingredients are well incorporated, forming a creamy and flavorful filling.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture into each flour tortilla, roll it up tightly, and place the rolled enchiladas seam-side down in the prepared baking dish.
- Make the White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it becomes bubbly and slightly golden. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking and cooking until the sauce thickens, approximately 5 minutes. Remove from heat, then stir in 1 cup sour cream, garlic powder, salt, and pepper to taste, ensuring a smooth and creamy sauce.
- Top with Sauce and Cheese: Evenly pour the prepared white sauce over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top for a melty, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbly. For an extra golden and slightly crispy top, switch the oven to broil and broil the enchiladas for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Remove from oven and let cool slightly. Garnish with fresh cilantro, chopped green onions, or sliced avocado for a fresh and vibrant touch. Serve warm and enjoy your creamy white chicken enchiladas.
Notes
- You can substitute the chicken with turkey or a plant-based protein for variation.
- To make the dish spicier, add chopped jalapeños to the filling or include a pinch of cayenne pepper in the white sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain texture.
- For a gluten-free version, use gluten-free tortillas and ensure the flour used for the sauce is gluten-free.
