Description

These White Chicken Enchiladas are a creamy, cheesy, and comforting dish perfect for any occasion. Featuring tender shredded chicken and a rich white sauce wrapped in soft tortillas, this recipe is a crowd-pleaser.

Ingredients

Scale

2 cups cooked chicken, shredded
8 flour tortillas (8-inch size)
2 cups Monterey Jack cheese, shredded (divided)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro and sliced jalapeños, for garnish (optional)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken with 1 cup of the Monterey Jack cheese.
Spoon about 1/4 cup of the chicken-cheese filling into each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until bubbly.
Gradually whisk in chicken broth and cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
Remove from heat and stir in the sour cream, green chiles, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Pour the creamy white sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
Bake uncovered for 22-25 minutes, or until the cheese is melted and bubbly. Broil for an additional 2-3 minutes for a golden top, watching carefully.
Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and sliced jalapeños, if desired.

Notes

Rotisserie chicken or shredded turkey can be used for convenience.
Corn tortillas can be used for a gluten-free option; warm them first to prevent cracking.
Add a splash of heavy cream with the sour cream for a richer sauce.
For a spicier version, add diced jalapeños or cayenne pepper to the sauce.
For a vegetarian option, substitute chicken with sautéed mushrooms, spinach, or black beans.
To make ahead, assemble the enchiladas (without baking), cover, and refrigerate for up to 24 hours. Bake before serving.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
These enchiladas can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Warm tortillas before filling to prevent tearing.
Do not overfill tortillas to prevent spillage.
Let enchiladas rest for 5-10 minutes before serving to allow flavors to meld.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 480 calories
Sugar: 0g
Sodium: 0mg
Fat: 24g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 29g
Cholesterol: 0mg

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