Description
Creamy and delicious, these White Chicken Enchiladas are a comforting and flavorful twist on traditional enchiladas. Filled with a mix of seasoned shredded chicken and gooey cheese, then smothered in a velvety white sauce, they are a crowd-pleasing dinner option.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 1/2 cup sour cream
- 1/4 cup diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small flour tortillas
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the filling: In a medium bowl, combine shredded chicken, Monterey Jack cheese, sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Fill each tortilla with about 1/4 cup of the mixture, roll them up, and place them seam-side down in the baking dish.
- Make the white sauce: In a saucepan, melt butter, whisk in flour, then gradually add chicken broth while whisking. Simmer until thickened, then remove from heat and stir in sour cream, cumin, salt, and pepper.
- Assemble and bake: Pour the white sauce over the enchiladas, sprinkle with cheese, and bake for 20–25 minutes until bubbly. Broil for a golden top if desired. Let cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Enhance with chopped spinach or sautéed onions for extra flavor.
- This dish freezes well—assemble ahead and bake from frozen.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg
