Description
Creamy and delicious, these White Chicken Enchiladas are a comforting and satisfying meal perfect for any night of the week. Tender shredded chicken, gooey cheeses, and a creamy sauce come together in this easy-to-make dish.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F.
- Prepare the Filling: Mix shredded chicken with half of the cheeses. Fill tortillas with the mixture, roll them up, and place in a baking dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, then slowly add chicken broth. Simmer until thickened. Remove from heat, stir in sour cream, green chiles, seasonings, and pour over enchiladas.
- Bake: Top with remaining cheese and bake for 20–25 minutes. Broil for a few minutes until golden.
- Serve: Let rest for 5 minutes, garnish, and serve.
Notes
- Rotisserie chicken works great for this recipe.
- You can use low-fat sour cream and cheese for a lighter version.
- Enhance the filling with sautéed onions or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg
