Description
These Easy White Chicken Enchiladas are a creamy, cheesy, and comforting dish perfect for busy weeknights or casual gatherings. Tender chicken is wrapped in flour tortillas and smothered in a rich green chile sauce, then topped with melted Monterey Jack cheese for a bubbly, golden finish. This easy recipe is quick to prepare and will become a family favorite in no time!
Ingredients
For the Filling:
2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ 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: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Make the Filling: In a bowl, mix together the shredded chicken, 1 cup of shredded Monterey Jack cheese, ½ cup sour cream, garlic powder, salt, and pepper until well combined.
- Assemble the Enchiladas: Divide the chicken mixture evenly among the tortillas. Roll them up tightly and place seam-side down in the prepared baking dish.
- Make the Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, until bubbling. Gradually whisk in chicken broth, stirring constantly until the sauce thickens, about 3–5 minutes. Remove from heat and stir in sour cream and diced green chiles. Season with salt to taste.
- Pour the Sauce Over the Enchiladas: Pour the sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake the Enchiladas: Bake uncovered for 20–25 minutes, or until the cheese is melted and the sauce is bubbly. For a golden, crispy top, broil for 2–3 minutes at the end of baking.
- Serve: Serve hot and enjoy!
Notes
- Heat: Add chopped jalapeños to the filling or use pepper jack cheese for an extra kick.
- Quicker Prep: Use rotisserie chicken for a faster, more convenient filling.
- Freezing Option: Assemble the enchiladas and freeze them before baking. Bake directly from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Mexican
