Description
These Easy White Chicken Enchiladas are creamy, cheesy, and packed with flavor, making them a weeknight favorite or perfect dish for casual gatherings. Shredded chicken is wrapped in soft tortillas, smothered in a rich sour cream and green chile sauce, then baked until bubbly and golden.
Ingredients
For the filling:
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper to taste
For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chiles
Salt to taste
For assembly:
8 small flour tortillas
1 cup shredded Monterey Jack cheese (for topping)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, mix together the shredded chicken, 1 cup cheese, 1/2 cup sour cream, garlic powder, salt, and pepper until well combined.
Divide the mixture evenly among the tortillas. Roll them up and place seam-side down in the prepared baking dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbling.
Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3–5 minutes.
Remove from heat and stir in 1 cup sour cream and the diced green chiles. Mix until smooth and season with salt to taste.
Pour the sauce evenly over the enchiladas, making sure they are well covered. Sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbly. If desired, broil for 2–3 minutes for a golden top.
Notes
You can use rotisserie chicken for a quicker prep. These enchiladas freeze well; just assemble, cover tightly, and freeze before baking. For a bit of heat, add chopped jalapeños to the filling or use pepper jack cheese in place of Monterey Jack.