Description
These White Chicken Enchiladas are a creamy and comforting twist on the classic Mexican dish, featuring shredded chicken wrapped in soft flour tortillas, smothered in a rich white sauce made from chicken broth, sour cream, and spices, then baked until bubbly and golden. Perfect for a family dinner or entertaining guests.
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 shredded Monterey Jack cheese, 1/2 cup sour cream, and diced green chiles. Mix well until all ingredients are evenly incorporated.
- 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 onto each flour tortilla. Roll each tortilla tightly and place 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 the mixture is bubbly and smooth. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue whisking and cooking for about 5 minutes until the sauce thickens. Remove from heat and stir in 1 cup sour cream, garlic powder, salt, and pepper to taste.
- Top with Sauce and Cheese: Pour the prepared white sauce evenly over the assembled enchiladas. Then sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted and bubbly. To add a golden, slightly crispy top, broil for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven and garnish with fresh cilantro, chopped green onions, or sliced avocado if desired. Serve the enchiladas warm for best flavor and texture.
Notes
- Rotisserie chicken is a quick shortcut but freshly cooked, shredded chicken works just as well.
- If you prefer a spicier dish, add some chopped jalapeños or a pinch of cayenne pepper to the filling or sauce.
- To make ahead, assemble the enchiladas and refrigerate them before baking. Add a few extra minutes to the bake time when cooking from cold.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use gluten-free tortillas and flour substitute to make the dish gluten-free.
