Description
Creamy and flavorful, these White Chicken Enchiladas are a delicious twist on traditional enchiladas. Filled with tender chicken, gooey cheese, and a creamy sauce, they are perfect for a comforting family dinner.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese, plus extra for topping
- 8 small flour tortillas
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 chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, mix shredded chicken and 1 cup of Monterey Jack cheese. Divide the mixture among tortillas, roll them up, and place in the baking dish seam-side down.
- Make the Sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Cook until thickened. Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Assemble: Pour the sauce over the enchiladas, top with cheese, and bake for 20–25 minutes until golden and bubbly.
- Serve: Garnish with cilantro before serving.
Notes
- You can use Greek yogurt instead of sour cream for a lighter option.
- Enhance the filling by adding sautéed onions or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
