Description
These White Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. Filled with tender shredded chicken, gooey cheese, and a rich sour cream sauce, they are sure to become a family favorite.
Ingredients
Scale
Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Enchiladas:
- 8 small flour tortillas
Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish:
- 2 tbsp chopped fresh cilantro (optional for garnish)
Instructions
- Preheat oven: Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare filling: In a large bowl, mix shredded chicken, 1/2 cup Monterey Jack cheese, 1/2 cup sour cream, diced green chiles, garlic powder, and onion powder.
- Fill tortillas: Divide the chicken mixture among the tortillas, roll tightly, and place seam-side down in the baking dish.
- Make sauce: In a saucepan, melt butter, whisk in flour, then gradually whisk in chicken broth. Cook until thickened, remove from heat, and stir in sour cream, Monterey Jack cheese, salt, and pepper.
- Assemble enchiladas: Pour the sauce over the enchiladas in the baking dish.
- Bake: Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish: Garnish with chopped cilantro before serving.
Notes
- For extra flavor, consider adding sautéed onions or corn to the filling.
- Rotisserie chicken can be used for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
