Description
White Chicken Creamy Enchiladas are soft tortillas filled with tender shredded chicken and Monterey Jack cheese, then smothered in a rich sour cream green chile sauce and baked until golden and bubbly.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 yellow onion, finely diced
- 2 teaspoons garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 medium flour tortillas (8-inch)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon salt (for sauce)
- 1 cup Mexican blend cheese, shredded
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, add olive oil and sauté diced onion for 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in shredded chicken, salt, and pepper. Heat 2–3 minutes. Remove from heat and mix in Monterey Jack cheese.
- Place about 1/3 cup of filling onto each tortilla, roll tightly, and arrange seam-side down in baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes.
- Gradually whisk in chicken broth and cook until thickened, about 3–5 minutes.
- Reduce heat to low and stir in sour cream, green chilies, cumin, paprika, and salt. Heat gently without boiling.
- Pour sauce evenly over enchiladas.
- Sprinkle Mexican blend cheese over the top.
- Bake uncovered 20–25 minutes until cheese is melted and bubbly. Broil 2–3 minutes if desired.
- Let rest 5 minutes before serving.
Notes
- Do not boil sauce after adding sour cream to prevent separation.
- Warm tortillas slightly before filling to prevent cracking.
- Use rotisserie chicken for convenience.
- Assemble up to 24 hours in advance and refrigerate before baking.
- Freshly shredded cheese melts more smoothly than pre-shredded.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 520
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 105 mg
