Description
These Easy Creamy White Chicken Enchiladas are a comforting and delicious meal featuring shredded chicken wrapped in soft tortillas, smothered in a creamy white sauce and topped with melted cheese.
Ingredients
Units
Scale
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 1 can (4 oz) diced green chilies
- 8 small flour tortillas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a bowl, mix shredded chicken, 1 cup of cheese, and diced green chilies.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Whisk in chicken broth and cook until thickened, about 3-5 minutes.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Pour the sauce evenly over the enchiladas in the baking dish.
- Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 20-25 minutes, or until bubbly and cheese is melted.
- Garnish with chopped fresh cilantro if desired and serve hot.
Notes
- Use rotisserie chicken for quick prep.
- Add jalapeños for a spicier version.
- Can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg