Description
These White Chicken Enchiladas are a creamy and delicious twist on the classic Mexican dish. Tender shredded chicken and gooey Monterey Jack cheese are rolled in flour tortillas, smothered in a rich sour cream sauce, and baked to bubbly perfection.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 8 flour tortillas (8-inch)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Garnish:
- Chopped cilantro or green onions (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the filling: Mix shredded chicken with 1 cup of Monterey Jack cheese. Fill tortillas with the mixture, roll them up, and place in the baking dish.
- Make the sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
- Assemble and bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20-25 minutes. Broil for 2-3 minutes until golden.
- Serve: Garnish with cilantro or green onions before serving.
Notes
- Use rotisserie chicken for quicker prep.
- For a spicier version, add jalapeños or Pepper Jack cheese.
- Enchiladas can be prepared ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 460
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
