Description
White Chicken Enchiladas are a delightful twist on traditional enchiladas, featuring tender chicken wrapped in soft tortillas and smothered in a creamy, cheesy white sauce. This comforting dish is perfect for family dinners or gatherings.
Ingredients
Units
Scale
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 8–10 small flour tortillas
For the White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- 1 cup shredded Monterey Jack cheese
Optional Garnishes:
- Sliced green onions
- Chopped fresh cilantro
Instructions
- Prepare the Filling:
- In a medium bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese.
- Assemble the Enchiladas:
- Preheat the oven to 350°F (177°C).
- Lightly grease a 9×13-inch baking dish.
- Place a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
- Make the White Sauce:
- In a saucepan over medium heat, melt the butter.
- Stir in the flour and cook for about 1 minute to eliminate the raw flour taste.
- Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken.
- Remove from heat and stir in the sour cream and diced green chilies until well combined.
- Bake:
- Pour the white sauce evenly over the assembled enchiladas.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- If desired, broil for an additional 1-2 minutes to achieve a golden-brown top.
- Serve:
- Garnish with sliced green onions and chopped cilantro, if desired.
- Serve warm and enjoy!
Notes
- Chicken Options: Rotisserie chicken works well for this recipe, providing convenience and flavor.
- Tortillas: Flour tortillas are recommended for their softness, but corn tortillas can be used if preferred.
- Spice Level: For a spicier kick, consider using diced jalapeños or adding a dash of cayenne pepper to the sauce.