Print

White Chicken Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

White Chicken Enchiladas are a creamy, cheesy, and satisfying dish featuring tender chicken, a smooth sour cream sauce, and gooey melted cheese. Perfect for family dinners or weeknight meals.

Ingredients

8-10 flour tortillas (soft taco size)

2 cups cooked and shredded chicken

2 cups shredded Monterey Jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Instructions

  1. Preheat the oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick spray.
  2. Mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Roll up the chicken mixture in the flour tortillas and place them seam-side down in the prepared baking dish.
  3. In a small pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute while stirring.
  4. Gradually add the chicken broth to the pan, whisking continuously until the mixture is smooth and starts to thicken. Once thickened, remove the pan from the heat and stir in the sour cream and diced green chiles.
  5. Pour the creamy sauce over the rolled-up enchiladas in the baking dish, then top with the remaining shredded Monterey Jack cheese.
  6. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Notes

  • For a spicier version, add diced jalapeños to the filling or increase the amount of green chilies.
  • For a vegetarian option, replace the chicken with black beans or sautéed vegetables like zucchini, bell peppers, and corn.
  • These enchiladas can be frozen before baking. Thaw in the fridge overnight and bake as directed.
  • If you prefer a thinner sauce, add extra chicken broth to reach your desired consistency.
  • Feel free to swap out the Monterey Jack cheese for other cheeses like cheddar, gouda, or a Mexican cheese blend.

Nutrition

Find it online: http://recipesbyjanet.com/white-chicken-enchiladas/