Description
These White Chicken Enchiladas are a creamy, cheesy twist on the classic Mexican dish. With tender shredded chicken, green chiles, and a rich white sauce made with Greek yogurt (or sour cream), this dish is comfort food at its finest. Topped with melted Monterey Jack cheese, it’s an easy-to-make, flavorful meal perfect for busy weeknights or weekend gatherings.
Ingredients
For the Enchiladas:
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 4-ounce can mild diced green chilies
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 cups cooked shredded rotisserie chicken
3 cups shredded Monterey Jack Cheese, divided
8 to 10 flour tortillas (8-inch size)
2 green onions, sliced
Chopped cilantro, for garnish
Chopped avocado, for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- Make the sauce: In a large skillet, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in the flour and cook until the flour is dissolved.
- Add broth and yogurt: Slowly pour in the chicken broth while stirring constantly. Cook for 3-5 minutes until the sauce thickens. Remove from heat and stir in the Greek yogurt (or sour cream), green chilies, lime juice, cumin, salt, and black pepper.
- Prepare the filling: Spread ½ cup of the sauce at the bottom of the prepared baking dish. In a medium bowl, combine the shredded chicken, 2 ½ cups of shredded cheese, and half of the sauce mixture. Stir well to combine.
- Assemble the enchiladas: Lay a tortilla flat and distribute the chicken, cheese, and sauce mixture evenly across each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish.
- Bake the enchiladas: Pour the remaining sauce over the rolled tortillas and top with the remaining ½ cup of shredded cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Garnish the enchiladas with sliced green onions, chopped cilantro, and chopped avocado. Serve warm.
Notes
- Corn Tortillas: Substitute corn tortillas for a more traditional flavor.
- Spicy Option: Add sliced jalapeños or a dash of hot sauce to the sauce for extra heat.
- Cheese Variations: You can swap Monterey Jack with cheddar or a Mexican blend for different flavors.
- Add Vegetables: Add sautéed bell peppers, zucchini, or spinach to the chicken mixture for extra veggies.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze assembled enchiladas before baking, cover tightly with foil, and store. Thaw in the fridge overnight and bake as usual.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: -
- Cuisine: Mexican
